Soup Season in Smithville
It is the season for soup! A timeless comfort shared across cultures and generations. For many Smithville families, favorite recipes have simmered on local stoves for decades, passed down on stained index cards and in well-worn church cookbooks. This week’s three soups come straight from those homes, celebrating traditions that are as nourishing as the bowls themselves.
Debbie’s Hungarian Mushroom Soup – Vegetarian
Smithville resident Debbie Babash-Steinmetz makes a delicious soup, passed down from her Hungarian ancestors for generations.
Ingredients
•. 3 tablespoons butter
• 2 cups chopped onions
• 1-pound fresh mushrooms, sliced (a mix is best)
• 2 teaspoons dried dill weed
• 1 tablespoon Hungarian paprika
• 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
• Ground black pepper to taste
• 2 teaspoons lemon juice (add more to taste)
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons chopped fresh parsley
Instructions
1.Melt butter in a large pot over medium heat. Add onions and sauté for 5 minutes.
2.Add mushrooms and cook for 5 minutes more. Stir in dill, paprika, soy sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
3.In a separate bowl, whisk together milk and flour. Pour into the soup and stir well. Cover and simmer another 15 minutes, stirring occasionally.
4.Add pepper, lemon juice, and sour cream or yogurt. Heat gently over low heat for 5 minutes — do not boil.
5. Garnish with parsley and serve with warm, crusty bread.
Nana’s Sweet Corn and Potato Chowder
Smithville cookie maker and home chef Cathy Eckstein created this recipe in honor of her “Nana.” The original version was never recorded, so through trial and error, Cathy perfected this chowder until it tasted exactly like Nana’s.
Ingredients
• 1/2 cup diced bacon
• 4 medium Yukon Gold potatoes, peeled and diced
• 1 medium yellow onion
• 2 cups chicken broth
• 3 cups cream-style corn
• 2 teaspoons salt
• Ground black pepper to taste
• 2 cups half-and-half
Instructions
1. In a large pot, cook bacon over medium-high heat until crisp. Leave about 2 tablespoons of drippings in the pot.
2. Add potatoes and onion; cook and stir for 5 minutes.
3. Pour in chicken broth, then stir in corn, salt, and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 20 minutes.
5. In a small saucepan, warm the half-and-half until gently bubbling (do not boil).
6. Stir the warmed half-and-half into the chowder just before serving.
Serve in homemade bread bowls for an extra cozy touch.
Old-Fashioned Beef Vegetable Soup
Susan Phillips satisfies her husband Bill’s love for straightforward, hearty meals with this simple old-fashioned vegetable beef soup it is basic, flavorful, and always spot on.
Ingredients
2 pounds beef stew meat or roast, cubed
• 1 small onion, chopped
• 2 tablespoons butter
• 3 large potatoes, diced
• 3 1/2 cups beef broth
• 1 beef bouillon cube
• 14 ounces diced tomatoes
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Salt and pepper to taste
• 2 cups mixed vegetables (corn, carrots, green beans, and peas)
Instructions
1. Melt butter in a large pot over medium-high heat. Add beef and sear until browned.
2. Add onion and sauté for several minutes with the beef.
3. Stir in potatoes, vegetables, tomatoes, broth, bouillon cube, Worcestershire sauce, and bay leaves.
4. Bring to a boil, then reduce heat to low. Cover and simmer gently for at least 2 hours.
5. Season with salt and pepper, remove bay leaves, and serve hot.
Perfect with crackers or a slice of cornbread.
A good bowl of soup does more than warm the body, it brings people together. So, grab a pot, try one of these Smithville favorites, and fill your kitchen with the kind of comfort that never goes out of season.
About the Author
Mark MyGrant is a retired educator turned food writer and blogger.
To read more view Mark’s blog at Whatscookingsmithville.com