Southern Living – Art Meripol

Over the past few weeks I’ve been collecting pictures of wreaths, table centerpieces, and decor for the fall season.   My neighbors have been adding pretty mums, pumpkins and wreaths to their front doors and porches so I wanted to share these pictures before it’s too late.  I’ve included my favorite beef soup recipe at the end if the post… a guaranteed crowd pleaser or for a romantic dinner for two.  Please enjoy!

Here are simple but elegant ideas for your front door and porch.

Martha Stewart

Martha Stewart
Canadian House & Home

Here are ideas for tables and mantels.  This picture is from Canadian House and Home.  I like the mix of unusual pumpkin colors with the old dictionary and dried branches.
Martha Stewart’s website will tell you how to make this wreath with feathers.
White pumpkins are always elegant and mix well with any decor.  By Sunset.
A pretty arrangement for an elegant affair by Martha Stewart.
I like how Martha Stewart has placed the simple flower arrangement and candles on the framed mirror.
A mix of pears, apples and small pumpkins looks pretty on the wheat.  By Martha Stewart.
The squash and fall colored flowers pop against the brown pottery.  By Sunset.
The colorful pumpkins, pomegranates, berries and flowers stand out against the white simple place setting.  By Sunset.
How romantic and cozy is this picture by House Beautiful!?!
Try one of my favorite fall recipes from Cooks Illustrated.  

BEEF BARLEY SOUP WITH MUSHROOMS AND THYME

Serves 6.   Published January 1, 1998.  

INGREDIENTS

Rich Beef Broth For Soup
2 tablespoons vegetable oil
6 pounds beef shank meat cut from bone in large chunks, or 4 pounds chuck and 2 pounds of small marrow bones
1 large onion , halved
1/2 cup dry red wine
1/2 teaspoon table salt
Soup
2 tablespoons vegetable oil
1 medium onion , cut into medium dice
2 medium carrots , cut into medium dice
12 ounces domestic mushrooms or wild mushrooms, stems removed, wiped clean, and sliced thin
1/2 teaspoon dried thyme or 1 1/2 teaspoons minced fresh thyme
1/2 cup canned tomatoes , cut into medium dice
1/2 cup pearl barley
1/4 cup minced fresh parsley leaves

INSTRUCTIONS

  1. 1. For Broth: Heat 1 tablepoon oil in a large soup kettle or Dutch oven over medium-high heat; brown meat, bones, and onion halves on all sides in batches, making sure not to overcrowd the pan, and adding the additional teaspoon and a half of oil to the pan if necessary. Remove and set aside. Add red wine to the empty kettle; cook until reduced to a syrup, 1 to 2 minutes. Return browned bones, meat, and onion to kettle. Reduce heat to low, then cover and sweat meat and onions until they have released about 3/4 cup dark, very intensely flavored liquid, about 20 minutes. Increase heat to medium-high, add 2 quarts water and salt; bring to a simmer, reduce heat to very low, partially cover, and barely simmer until meat is tender, 1 1/2 to 2 hours.
  2. 2. Strain broth, discard bones and onions, and set meat aside, reserving half of the meat for another use. (At this point broth and meat can be cooled to room temperature and covered and refrigerated up to 5 days.) Let broth stand until fat rises to the top; skim and discard fat. When the unreserved meat is cool enough to handle, shred into bite-size pieces. Reserve 2 cups shredded meat for soup.
  3. 3. For Soup: Heat oil over medium-high heat in a soup kettle or Dutch oven. Add onion and carrots; sauté until almost soft, 3 to 4 minutes. Add mushrooms; sauté until softened and liquid almost evaporates, 4 to 5 minutes longer. Add thyme and tomatoes, then beef broth, meat, and barley; bring to simmer. Reduce heat to low; simmer until barley is just tender, 45 to 50 minutes. Stir in parsley, adjust seasonings, including salt and pepper to taste, and serve.