There's nothing better than delicious soup on a cold winter night.  Here are some favorites from our galpal Wendy in Scottsdale.

Mushroom Barley
1/2 cup uncooked pearl barley
6 1/2 cups water
1 tablespoon butter
2 med white or brown onion chopped
2 med. cloves garlic - minced
1 lb mushrooms sliced
1/2 tsp salt (to taste)
3 -4 tablespoons soy sauce
2 tablespoons dry sherry
2 pinches of fresh ground pepper

Boil barley and 1 1/2 cups water until barley is tender
Melt butter in skillet and saute onions for 5 minutes until brown, add garlic, mushrooms and 1/2 tsp salt
Cover and cook until everything is tender then stir in soy sauce and sherry

Add saute' and all its liquid to barley along with remaining 5 cups of water and black pepper
Simmer partially covered and continue to season to taste

Recipe from Moosewood Cookbook with a few additions from our galpal Wendy


Mexican Chicken Soup/Tortilla Soup
1 tablspoon olive oil
1 large onion- finely chopped
salt and pepper to taste
1 large tomato - chopped
2 tablespoons cilantro - finely chopped
1-2 dashes of chipolte sauce or hot sauce
2 cups cooked chicken in strips
1 1/2 limes
4 cups chicken broth
tortilla chips (about 6 oz- crushed or whole)
avocado -sliced (optional)
shredded cheddar cheese (to sprinkle on  top, optional)

In a large pot, heat the oil over a low heat
Add the onion and a pinch of salt and pepper and cook - stirring for about 5  min
Add the tomato and cilantro and cook for another 2 minutes continuing to stir
Add the hot sauce and the chicken and cook for another few minutes then add the lime juice and the shells
Add the broth and simmer a low heat
Before serving remove lime shells
Add tortilla chips and avocado slices to each bowl when serving, then top with soup and stir
Add cheese or additional cilantro to taste - optional