Creamy Mushroom Barley Soup with Prosciutto & Sage Brown Butter

I really should just call this soup O.M.G!!! I can't believe I created this soup!!. I am in shock and awe!! Maybe I have a bias to judge this soup because I'm proud of it. This is the first time I have cooked with barley and was pleasantly surprised! The barley is similar to the texture of rice but a thickening agent like a legume (bean). I love the earthiness of the mushrooms and leeks together, and then when it couldn't get tasty enough I added sage brown butter! WHAT??? If you haven't tried it than you really are missing out on greatness. Sage Brown Butter is just sage sauteed in butter over medium heat until it turns brown, sounds simple right?!! Well it is and worth the minute it takes to make it. I first experienced this awesomeness when I saw a recipe from Giada on http://www.foodnetwork.com/recipes/giada-de-laurentiis/crostini-alla-romana-recipe/index.html... I knew instantly that Sage Brown butter was the Mecca of food pleasure. I honestly could go on and on about it, but I wont. I just hope that you try it and put it on anything you think butter would taste good with. I should probably get back to the soup I made because it is the reason for this post, sorry I got side tracked, but you will understand once you make it. This soup was created when I was sitting home and had all the produce and other products I love in the refridgerator . I wanted something creamy and had some leftover red onion, leeks, and Chicken stock. I also had this package of barley I picked up because it looked interesting. This will be on the Thanksgiving menu for sure. I love the texture and flavor of every spoonful. I didn't want to share this soup, but the family needs to eat so I had to give up a couple bowls....boooo.... Luckly Princess Teagan was just as thrilled as I was to eat it. I love that kid. She will try anything I make from sctrach, I couldn't ask for a better daughter! ( luv u Tinky Winky!)

Creamy Mushroom Barley Soup with Prosciutto & Sage Brown Butter

1. 1 tbsp olive oil
2. 1 cup sliced leeks
3. 1 cup red onion ( chopped)
4. 8 oz sliced button mushrooms
5. 2 stalks of celery
6. 3 cloves garlic ( minced)
7. 1 bay leave
8. 5 slices of prosciutto
9. 1/2 cup pearl barley
10. 14 oz of beef stock
11. 28 oz of chicken stock
12. 10 fresh sage leaves
13. 1/2 cup heavy cream
14. 4 tbsp butter
15. kosher salt and black pepper to taste

Pre-heat the oven to 400 degrees, Saute the leeks, onions, celery, mushrooms, prosciutto & garlic in a stock pot, season with salt and pepper. When the veggies are soft add the bay leaf and barley along with both stocks and 2 sage leafs chopped. bring to a boil then reduce to a simmer, simmer for 1 hour. The soup with be very thin, either use an immersion blender or a regular blender and puree the soup. Add the soup back to the heat and add the cream. the soup should be a creamy texture. While the soup is simmering in a saute pan add the butter and sage leaves over medium heat and brown the butter. Also put the prosciutto on foil and place in oven for 5 minutes or until crispy. Plate the soup in a bowl, top with prosciutto, fried sage leaves, and brown butter, season to taste with salt and pepper. ENJOY!!!

Shrimp and Corn Chowder

I went to the farmer's market today and they had some beautiful local corn, so I grabbed as many as I could carry in my arms ( not sure why I didn't get a basket, but anyway...) I am actually surprised I still like corn considering it was the only vegetable I ate as a kid and I would like to blame my mother for that! ( sorry Mom ) Sure I was introduced to vegetables, ya know the ones that come in a can.... Canned green beans, Canned Peas, and wait for it......... Canned asparagus, gross!!... No wonder I hated vegetables. The difference between fresh and canned is unbelievable and I did not discover this until early adulthood. I understand that families do not have the time or convenience to have fresh veggies all the time but I think that if you gave a kid some roasted asparagus with Parmesan cheese verse a mushy can of asparagus they would choose (and love) the roasted asparagus. Anyway, don't get me started, don't even get me started, Where was I? Oh yeah, fresh local corn!!! I know its summer and I know that chowders are really heavy but I love this recipe and think you will too. The leeks and fennel add a nice layer of flavor in the chowder. I made my own shrimp stock from the shells but you can use clam juice. I boiled the shrimp in old bay seasoning but think that already cooked shrimp would work great.

Shrimp and Corn Chowder

1. 5 strips of bacon ( 3 tbsp of bacon drippings reserved)
2. 2 leeks ( white and light green parts, chopped)
3. 1 fennel bulb, chopped
4. 3 tbsp all purpose flour
5. 8 oz bottle clam juice ( or homemade shrimp stock)
6. 3 cups whole milk
7. 1 pound potatoes, peeled and cut into 1/2 inch pieces
8. 1 pound of devein uncooked shrimp
9. 3 ears of fresh corn ( or a 10 oz package of frozen corn)
10. 2 tbsp fresh parsley, chopped
11. 2 tbsp fresh lemon juice
12. 2 tbsp old bay seasoning
13. 1 tbsp kosher salt
14. 1 tsp fresh ground black pepper

For the shrimp

1. 1/2 vinegar
2. 1/2 water
3. 1 tbsp old bay

Saute the bacon and render the fat. When the bacon is crisp remove with a slotted spoon and drain on a paper towel. (Reserve 1 tbsp of bacon grease for the corn) Saute the leeks and fennel in the bacon drippings until tender, about 4 to 5 minutes. Stir in the flour. Add the clam juice or shrimp stock, milk, and potatoes and bring to a boil. Reduce heat to simmer, stirring occasionally for 12 minutes. Meanwhile, bring to a boil 1/2 cup vinegar, 1/2 cup water, and 1tbsp old bay seasoning, add shrimp and cover cook for 3-5 minutes. Remove the shells ( save if you are making shrimp stock) set cooked shrimp aside. If using fresh corn, cut it off the cobb ( use a bunt pan to make it easier) Saute the corn with the reserved tbsp on bacon drippings for 2 - 3 minutes. Stir in the corn, shrimp, and 1 tbsp old bay seasoning into the chowder and heat through for 3 minutes. Stir in the parsley and lemon juice. Add salt and pepper to your liking and top with crumbled bacon.. Serve with a nice crusty French bread and ENJOY! <- i know i did....