When Soup is on the Menu

Weekends are for spending with family and friends. Last weekend we were invited to a Soup Supper. Several families brought stockpots full of their favorite soup. The hostess added a variety of fresh baked breads, butter, and delectable desserts. A few in the group had spent the morning tree hunting. Our host family's home smelled of pungent pine. Most wore blue jeans with the bottom half still wet with snow. Some had "hat" head, from their pom-topped knit hats and red noses from the cold. Babies slept in laps, dads fed hungry children, while moms shared decorating tips and friendship.

Have you ever noticed what happens when soup is on the menu? Friends visit a little longer, hands warm, clutching chunky ceramic mugs, and hearts warm
to sharing moments together, making a memory.

This is a souper recipe, and if doubled, will serve 12. It doesn't require any fancy tools or know-how. In fact, it's simple and rustic, and homey.

Cheddar and Potato Soup

Saute 1 diced onion in 4Tbs. butter. Add 1/4c. flour, 1tsp. dry mustard, and 1/2tsp. cayenne. Stir for three minutes. Add 4c. chicken broth, 1 1/2c. diced carrots, and 1 1/2c. diced potatoes. Bring to a boil. Now reduce heat, and simmer for thirty minutes. Add 2c. half-and-half, and 3c. shredded cheddar cheese. Cook for 5 minutes. Add salt to taste. Serves 6.

MaryJanesFarm Dec.-Jan. 2011

Don't forget that when you work with cheese ladies, it's important to use a low temperature, and bring up the heat slowly. You don't want it to overheat and separate.

From the porch,

Alis