It’s Soup Season
Cheryl’s Beau Bees Serves Up Worldly Soups in Downtown Smithville
From Flight Attendant to Soup Maker
Looking for a great bowl of soup in downtown Smithville? Cheryl’s Beau Bees is the place to go, offering more than 50 varieties of homemade soup, along with fresh salads and premium sandwiches, all served in a welcoming atmosphere.
Cheryl, a retired American Airlines flight attendant, draws inspiration from her global travels but credits her love of cooking to her grandmother and aunt.
Building a Culinary Community
Before opening her downtown restaurant in the historic former Ogles Furniture Store building, Cheryl was famous in Short Mountain for hosting an annual Christmas open house with a soup buffet for friends and neighbors.
Downtown’s Soup Destination
Now, with her husband Steve Jones—better known as “Mr. Cheryl”—she welcomes lunch guests five days a week. With her new home on Walnut Street, Cheryl has created a spot that stands out in Smithville’s dining scene.
Star Soup: Hungarian Cream of Mushroom
A standout among Cheryl’s offerings is the Hungarian Cream of Mushroom soup, a guest favorite made with rich house beef stock, mushrooms, fresh thyme, Hungarian paprika, and just a hint of dill for sweetness. “It was simply divine,” one recent visitor shared. Other customer favorites include creamy baked potato, Japanese ramen, and beer cheese soups.
Cookbook in the Works
Cheryl is currently writing a soup cookbook, “Have a Souper Day” scheduled to be published by Christmas this year- just in time to gift your favorite foodie. This
hardcover coffee table book will include photos and recipes for many of her favorite soups.
Cheryl’s Beau Bees
108 W Walnut Street, Smithville
Tuesday-Saturday 10:00 am- 5:00 pm
Cheryl’s Hungarian cream of mushroom soup
Ingredients:
- 3 tablespoons butter
- 2 cups chopped onions
- 1-pound fresh mushrooms, sliced (any kind – a mix is best)
- 1 tablespoon soy sauce or liquid aminos
- 2 cups chicken or vegetable broth
- 1 cup milk or plain almond milk
- 3 tablespoons all-purpose flour – (slurry)
- ground black pepper to taste
- 2 teaspoons dried dill weed
- 1 tablespoon Hungarian paprika
- 2 teaspoons lemon juice (I add more because I love lemon!)
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh parsley
Directions:
1.Sauté onions and mushrooms in butter
2. Add liquids
3. Add herbs and seasoning
4. Simmer serve and enjoy!
What goes best with soup… Sandwich!
Mark’s Favorite Grilled Cheese Sandwich
Grilled Swiss and Pear Sandwich
Ingredients
• 2 thick slices sourdough bread
• Softened butter and Mayo mix
• 6 thin slices Swiss cheese
• cracked black pepper & salt
• 6 thin slices pear- my favorite is Bartlett
Directions
1. Spread a generous amount of the butter/ Mayo mix on one side of each bread
2. Heat skillet medium heat
3. Create sandwich- layer pears and Swiss cheese
4. Heat 3 or so minutes each side until golden brown
5. Slice and enjoy dipping into your favorite soup!
About the Author
Mark MyGrant is a retired educator turned food writer and blogger.
To read more view Mark’s blog at Whatscookingsmithville.com
This combo is outstanding! It’s been noted that “soup is good food” and it is a staple at my table, no matter the weather. I look forward to trying the recipes, and then making my way to Cheryl’s.
Come on down for some great soup – we are in Florida until around Thanksgiving.
The pear and swiss sound amazing! Can’t wait to try!
Andrea thanks for reading my blog- hope to see you soon!