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God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

Two (or Three) Mushroom Barley Soup

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese		1	Servings

INGREDIENTS

3/4	c	Precooked barley, or so
2		Kinds of mushrooms * see
		note up to 3
1		Carrot, chopped up fairly
		well
1		Onion, chopped up fairly
		well
2		Ribs of celery, chopped
		well
2		Cloves of garlic, up to 3
		Some really good veggie
		broth I use about 4-6
		cups or so
		Any spice you want. I like
		oregano some basil
		pepper sage and some
		dill
		I'm a dill NUT!
		Tamari sauce, if desired

INSTRUCTIONS

NOTE: lots! (I like the 'ordinary' kind we get here in Minnesota, plus
portobello cut thin and nice and my personal favorite, those black
Chinese mushrooms...mmm...yummy flavor. Also, if you have any of  these
left over, whip up some mushroom gravy for Sunday comfort food.  But
maybe that is just a Minnesota thing :))  This is for Karen, who was
requesting barley soup recipes. I fell in  love with this soup for
several reasons and I actually brought it for  lunch today. One of the
reasons I fell in love with it was because  you can do anything to this
soup and it is always amazing. I don't  even really have a recipe
anymore; I just throw in whatever I have.  There are a few things I
prefer to have in there, though.  Put onion in 1/2 broth and saute. Add
garlic after 5 minutes or so.  Add the rest of mushrooms & veggies plus
1/2 cup more broth. Let cook  for 10-20 minutes or so and add the
barley, more broth and spices as  appropriately.  I really vary the
amounts I make. There are only two of us, so I make  it in small
batches. Also, my SO really likes the barley over  everything else, so
my soups are generally 'barley heavy'. I agree  with you that it is
terrific.  I hope you don't mind the casual style of the recipe. If
this drives  you crazy, I can get the exact amounts in the original
from my mom.  But don't worry! You cannot harm this soup!  Posted to
fatfree digest V97 #286 by JHEINEMAN@PILLSBURY.COM on Dec  5, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 277 Calories From Fat: 91 Total Fat: 9.6g Cholesterol: 0mg Sodium: 5134.2mg Potassium: 1466.7mg Carbohydrates: 8.4g Fiber: <1g Sugar: 4.9g Protein: 34.3g