Subj : Re: Mushoom Barley Soup
To   : Ben Collver
From : Dave Drum
Date : Mon Mar 13 2023 06:44:00

-=> Ben Collver wrote to Dave Drum <=-

 > The clocks have sprung forward which means that spring veggies like
 > asparagus will soon be poking shoots above the turf. Give this one a
 > try.

 BC> Thanks for the thought.

 BC> I'm not a big fan of asparagus.  Perhaps i'd substitute allium
 BC> triquetrum. It grows like a weed on the Oregon coast.  It tastes like
 BC> leeks but is more tender.

I, on the other paw, quite like it. I am considering investing some of 
my treasure in having an asparagus bed dug alongside the fence betweem 
my side yard and the neighbour's. In the early part of asparagus season
one of my delights was to run a thumb and pointer finger up a stalk in
an offset manner so as to put bending pressure on the shoot. When I hit
the snapping point I'd then chow down on the freshly picked "spare gus"
right there in the garden.

But I understand not caring for something. My Sunday Breakfast Club (a
group of friends that meet every Sunday morning at a different venue
for our 'day breaker") is going to Lincoln Memorial Gardens for their
Pancake and Sausage with Real Maple Syrup" (their caps) breakfast. AS I
mislike maple anything I'll be bringing a plastic squeeze bottle of
honey with me.   Bv)=

Some other thing to sub for asparagus (depending on what you re making)
Broccoli, green beans, sugar snap peas, green beans, agretti, and (wait
for it) leeks.

Another vegedairyian soup and one of my favourites:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli & Cheese Soup
 Categories: Soups, Vegetables, Cheese, Dairy
      Yield: 8 Servings
 
      3 tb Butter
    1/2 c  Celery; fine dice
    1/2 c  Onion; diced
    1/4 c  Carrots; fine dice
      2 tb Fresh parsley; minced
    1/4 c  + 2 tb A-P flour
      3 c  Vegetable broth
      2 c  Milk
    1/3 c  Half & Half
    1/2 lb KRAFT Velveeta; in small
           - cubes
    1/2 lb Sharp Cheddar; shredded
    1/2 ts Worcestershire sauce
     10 oz Chopped broccoli, thawed,
           - squeezed dry
           Salt
 
  Melt butter in a 3 qt saucepan. Add celery, onion,
  carrots and parsley; saute until vegetables are tender.
  Stir in flour, cook about one minute; do not brown the
  flour.
  
  Gradually add vegetable broth, milk, and half and half.
  Use a wire whip to stir while mixture comes just to the
  boiling point. Stir in Velveeta cheese, Cheddar cheese,
  Worcestershire sauce, drained broccoli, and salt to
  taste. Remove from heat.
  
  Makes 8 cups.
  
  Recipe: Chili's Restaurant based in Dallas
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... In a pinch Jim Henson would use Kermit as an oven mitt.
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