"Soups On!

Written Monday, June 14th, 2010 by Theresa H Hall

Growing up, I remember hearing "Soups On", being called to us when we were out playing, and whoever was doing the cooking beckoned us to the table. Those were the two words we loved hearing because we always played hard, and being at that age where we were growing right before our parents' eyes, we responded very quickly. Before five minutes passed we were sitting at the table, freshly washed and hair combed. We looked longingly at the food that had been placed in the center of the table for we were hungry indeed. Back then we had to wait until we were served our food by our Parents or Grandmother, and grace had been said.

Soups are some of the most versatile of foods. You can prepare them the day before and let them simmer, or they may be made in a matter of thirty minutes. Soup is a fast, easy method to provide a warm food that is easy on the wallet, filling and soothing to our senses. By adding crackers, bread and even cheeses, you have a main dish, too.

In restaurants soup is usually used as an appetizer and it really does help to curb one's appetite. It helps to keep from going overboard on the main dish and sweets at the end of the meal. I find it actually balances out the portions and extends the dining experience. Getting to sit down to eat dinner together these days is almost a catch-me-if-you-can scenario. But that is another story.

Soups can be made from the most frugal of ingredients. That leftover pork loin, chicken, roast beef or a few pieces of baked fish can lend the base for a delicious soup. Add in some vegetable peelings, boil down and then strain out any bones and the peelings, from the broth. Add fresh vegetables to the existing broth and allow them to cook down until they still have a little crunch. How great is that? A spoonful of soup and biting into a diagonal carrot that still has body and the slight firmness to chew. There is the flavor of the carrot still hidden within. Mushrooms are the same. In fact, I shall share with you a delicious French soup (my version), for you to try.

Remember to serve an accompanying carbohydrate on the side, even a half sandwich, a baguette with cold butter or homemade crackers. As a garnish you could add a dollop of sour cream, or sherry, or sprinkle fresh herbs on top. Delight your family with a splendid homemade soup at your next meal.

Theresa's Cream of Mushroom Soup

1 package of white button mushrooms (sliced)

1 small onion finely minced

1/2 stick unsalted butter

salt & ground pepper to taste

2 TBSP flour

2 cups heavy cream

1 cup milk

Use a large saute skillet for entire cooking.

1) Melt only 1/2 of the butter (4 TBSP) salt and pepper skillet, and saute the minced onion until translucent. Set aside.

2) Melt remaining butter in same pan, salt and pepper, then saute the sliced mushrooms, until they are still firm, but are browned on both sides. Remove and set aside.

3) Using the same skillet sprinkle the flour and stir very quickly until combined with the fat.

4) Pour in the cream and stir to blend and then add milk and turn heat on medium high. Watch Closely! Do not burn the liquid! Allow to come to a soft bubbly boil. Reduce the heat and cook down for a full five minutes.

5) Add in the onion and mushrooms. Simmer for a few minutes. Adjust the seasonings by taste and serve piping hot.