Another soup recipe!

It just wouldn't be winter in Georgia if we didn't go from daytime highs in the 30's to highs in the 60's in under 48 hours. I just looked at the weather report for the week, and it looks like we are going from a chilly high of 39 on Wednesday to a balmy high of 60 on Friday! How do we not all have pneumonia? Anyhow, I've started planning my menu for the week and shopping on Saturdays, so I've planned some soup for the cold days. I just have a thing about hot soup on a cold day! I have made this one from Southern Living a bunch, and it's so simple and healthy. It is also so yummy! I know barley sounds a little weird if you haven't had it, but it's great! It doesn't make a ton, but enough to enjoy for a family meal.

Chunky Chicken-Barley Soup
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 cloves minced garlic
2 tsp. olive oil
2 cans low-sodium, fat-free chicken broth
1 3/4 cup water
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 cup chopped cooked chicken
1/2 cup uncooked quick-cooking barley

Saute first 4 ingredients in hot oil in a Dutch oven for 5 min. Add chicken broth through pepper. Bring to a boil; reduce heat; simmer, partially covered for 23-25 min. Add chicken and barley; cook 8-10 min. until barley is tender.

A fun, not as healthy bread to go with it, also from SL....

Poppy-Onion Loaf
1/4 cup melted butter
2 Tbsp. minced dried onion
1 Tbso. poppy seeds
2 (12 oz) cans refrigerated buttermilk biscuits

Stir together meled butter, dried onion and poppy seeds. Separate biscuits and dip each into butter mixture, turning to coat. Arrand biscuits standing on side edge in a loaf pan, arranging in 2 side-by-side rows. Brush with remaining butter mixture. Bake at 350 for 25-30 min. or until golden. Cool in pan 10 min.