Cooks Corner - by Shelley Cary
Winter Holiday Cooking

This is me in the Antarctic two years ago, dressed in the wonderfully effective outer ware provided. Temperatures ranged from -60 to 45 above during the five months I was there. Winter has arrived in the 'Clark's Fork River Valley'; I thought you might enjoy my latest version of chicken soup.

Recipe: My latest Chicken/Turkey Soup

Making chicken soup is another process in the kitchen, suitable for cold winter days. Experiment on your own to come up with different versions. I have made this staple, adding dumplings, homemade noodles, and other vegetables. One just cannot go wrong putting 'stuff' into soup. For my latest concoction, first take the carcass (I just used the turkey one from Thanksgiving.) , put in pot, cover with water, add chopped onion, celery, and garlic. Splash in 2-4 tablespoons of vinegar (I used all kinds over the years and have not noticed a difference.), depending on size of pot, how much water you put in with how much carcass there is. The vinegar extracts the good stuff from the bones into the soup. Simmer for an hour or so - ohhhhh, that wonderful smell! Cool and remove the bones. Time to put the pot back on the stove; add grated carrots (about three average size), 1 diced potato, 1/3 cup pearl barley, 1/3 cup quinoa (another grain I started using this season), and herbs of choice (last I used parsley and just a small bit of sage), and seasonings (could be salt and pepper, herb salt substitute, bullion cubes or soup base; I used salt substitute). Simmer 30 minutes. Add peas (and corn if wanted). Heat just abit longer. Check for taste. Amount and size of vegetables added is determined by how chunky, or how brothy, you like your soup. Serve with cheese and crackers or in a bread soup bowl. Enjoy! Keep warm this winter.

Have a wonderful holiday season.

Shelley