DH & I are vegetarian, so our normal Thanksgiving meal (when I'm cooking) is a big ol' pot of mushroom barley soup. That's what we had yesterday, with enough leftovers to fill nine 1.5 pint Mason jars for the freezer. Yum!
I put the very last of the garden carrots and onions in it, which I'm going to claim makes it extra special. All of the seasonings in it came from the garden as well, except for the salt!
