Chicken, Bacon, & Barley Soup

Not sure what's wrong with the camera.

Makes a 4-Quart Pot

2 boneless skinless chicken breasts, chopped
5 slices bacon, chopped
3 medium onions, sliced thin
16 oz baby portabella mushrooms, sliced thin
4 stalks celery, chopped
5 large carrots, chopped
1/4 c white wine
4 c chicken stock
4 c beef broth
2 c water
1 1/4 c dried pearl barley, rinced
1 T dried herbs 'd provence
1 T sugar
1 T lemon juice
cracked pepper

Saute chicken and bacon over medium-high heat to brown.  Remove from pan and chill until later.  Add onions and mushrooms to pan.  Cook to soften, scrapping brown bits from bottom of pan.  Add carrots and celery.  Saute 5 minutes longer.  Add wine and cook to reduce.  Add broth, stock, herbs, and barley.  Simmer over low heat for 45 minutes, covered.  Add chicken, bacon, sugar, lemon juice, and cracked pepper.  Simmer 5 more minutes.

Tomato Soup

I probably make more of this than any other soup.

10 servings

1 T butter
2 large onions, diced
1 lb carrots, chopped
4 celery ribs, chopped
1 large can tomato juice
2 6 oz cans tomato paste
2 c chicken stalk
1 T dried basil
1 T dried oregano
1/4 c sugar
cream

In a large pot, saute onions, celery, and carrots in butter for 10 minutes over medium heat.  Stir in remaining ingredients, minus cream.  Simmer 1 hour.  Puree.  Remove from heat.  Add desired amount of cream. Serve.