It is September 1st, the kids are back in school, the leaves are turning yellow, we are reaping the bounty of our garden, and the evenings are crisp and cool. That makes me think of cooler weather and bowls of comforting soup.
The impending end of summer usually leaves me feeling down, but not this year. It was the kind of summer you wish would end as soon as possible. We didn’t feel like we had summer because it was so cold. Let the autumn season begin! Hoping for a long, pleasant season and diving headfirst into its activities. I’m starting with a thorough inventory of my food storage options. A suggestion for tidying up: Soup components should be stored in a single location. In addition, I’m reviewing my soup recipes.
The smell of mom’s homemade soup simmering on the stove was the best welcome home after an hour on the school bus. With all of the garden-fresh vegetables, it was pretty tasty. When you have guests over, you can also make a pot. Nothing beats a bowl of soup and some fresh biscuits after a long day in the automobile. It does meet the criteria for the term “comfort food.”
However, in light of the current global economic situation, I’ve realized that soup is a fantastic method to save money. Feeding your family well doesn’t have to cost a fortune. Perhaps this is why Mom made soup for the nine of them. But we certainly felt like kings at the table.
My favorite soup memory is from a December family gathering. Since it was chilly, we made soup to warm everyone up when they arrived. When we heard my sister’s family’s car pull up, we turned off the burner and went to meet them. A few minutes later, we caught wind of a burning odor. Oh no! That soup!
We decided to keep the stove on High rather than turn it off. We had planned to throw it out, but a friend and guest of the house thought there could be hope for it. She doggedly began adding spices and herbs, but the food still had a scorched flavor. Thus, she proceeded to add more and more things from the refrigerator until the soup required not one but two and, finally, three separate pots. She succeeded at last! The soup she saved turned out to be delicious.
I wish I had paid closer attention when I was younger, but my mother is no longer here to inquire, but I believe her trick was to use a potato and then discard the potato. She also tossed the burnt portion of the soup and moved the rest to a new pot. I want to try it, but I’ll probably scorch a pot of soup if I do. Nah! Therefore, we must rely on my recollection…
In addition, after relocating to British Columbia, we drove to Alaska to eat seafood. The Seafood Chowder in Haynes was the greatest I’d ever had. I inquired with the waitress if the recipe was available for purchase. He agreed with her plan to consult the kitchen staff and answered, “Sure.”
The following day, I met with him, and he handed me a piece of paper with the recipe written on it.
Fifty pounds of potatoes, cooked and drained; 2 pounds of butter; 2 pounds of diced onions; 1 pound of diced celery; salt and pepper to taste. A simple “No, it’s a secret!” would have sufficed. But I didn’t let that deter me. The pressure was on to replicate his recipe exactly, and we succeeded. I’m committed to giving you access to that information, but I would want to photograph it for you first. I will keep it in mind.
When you’re sick, how do you feel? A bowl of warm, homemade chicken soup is the best thing ever. Twelve entire garlic cloves are added to a pot and cooked. You’d never guess there was so much garlic in it, yet eating a bowl always makes you feel better.
Do you enjoy the combination of apples and curry in Mulligatawny Soup? The corn chowder with ham was a family favorite that Ken’s mom made. Nothing beats a bowl of homemade turkey soup seasoned with freshly chopped dill, barley, and cabbage. Do you have any experience with serving stew in bread bowls? Enjoyable, indeed. My French bread recipe calls for 2 pounds of flour, so I use my bread machine to mix up the dough, then divide it into three balls before letting it rise and baking. Halve it lengthwise, remove the pulp, and use it as a dish for your stew.
If you want to get in the mood for making soup, chop up an onion and some celery and start sautéing them. All the neighbors will come running to find out what that delicious aroma is. Then throw in some vegetables, broth, and whatever else you have. I think cabbage is the key to a fantastic handmade soup, and I use it often. Cook up some Fish Chowder, French Onion Soup, French Onion Soup, French Onion Soup, or Hamburger Soup. I have difficulty deciding which to make because I enjoy them all.
However, I have a recipe that you have probably never tried before. Ken came up with this idea when living in the North, and it’s the best thing since sliced bread in these challenging economic times. Don’t let the name put you off—his soup is delicious, and he’s become well-known for it—Wiener Soup. This is so good it could be called “Recession Soup.” Ken uses whatever is in the fridge, except for the green stuff. Method Detailed Below:
Famine Food
1 1/2 ounces of chopped onion
1 cup of thinly sliced cabbage
Diced carrots to fill 1 cup
In this case, two cloves of chopped garlic
About 1.5 cups of celery
Five cups Beef or chicken stock, water, etc.
Tomatoes, one large can, diced
Beans, Yellow, One Cup
Worcestershire sauce, salt, and pepper to taste, one teaspoon
12 teaspoons of Tabasco Sauce
Corn, 1 cup
One cup of potatoes (to be included with the spaghetti).
1 cup of macaroni or other type of pasta
…and Wieners, of course. 12 maximum; I only had 5.
Instructions:
Saute onions, celery, cabbage, and garlic in Canola Oil in a large saucepan or Dutch oven. Simmer until soft, then add Worcestershire Sauce and the rest of the ingredients. Then, when the potatoes, pasta, and corn are almost done, add them. The sliced hot dogs should be heated until puffed. This soup is delicious, and it even has a little kick to it. If someone knocks on the door while you’re eating, pour yourself another glass of water. Enjoy!
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