Soups & Stews

Soups & Stews calm the nerves and warms the soul. When my mother gave birth one of my younger sisters, the cook at the hospital came from our home town. Her name was Ruby Ormond. She served a soup my mother enjoyed very much. After dinner  and her shift ended, she visited with my mother in her room. Mom asked her for the soup recipe. Therefore, you may now enjoy the recipe as well.

Ruby Ormond’s Soup

  • Cook 1 lb. Hamburger with
  • 1/2 cup chopped onions.
  • Cook until the onions are transparent.
  • Shred 3 or 4 carrots with a large size grater. And add to hamburger and onion.
  • Cook a little, while you grate the potatoes. Don’t cook carrots until they are soft, you want them firm.
  • Shred 3 or 4 potatoes, but don’t rinse potatoes after shredding, the potato starch will thicken the soup.
  • Add to mixture and cook a little, but not too much.
  • Salt and pepper to taste.
  • Add 1 quart of Tomato Juice.  (This is usually best on the 2nd day.)

Note:

 

The tomato juice will stop the carrots from cooking, so no matter how many times you warm it up, the carrots will not get mushy. The potatoes will cook a little each time you warm it up though and can break down a bit.

 

(Ruby Ormond cooked for the Panguitch Hospital for some time. She served this to my mother after the birth of one of my siblings. Mom asked for the recipe and Ruby gave her this recipe.)

Corn Chowder

  • 2 cups potatoes, cubed
  • 1 pkg. bacon, cooked crisp and crumbled
  • 2 cups corn
  • 1/2 cup diced onion
  • 2 Tbsp. butter
  • 1/2 Tbsp. Parsley
  • 2 Tbsp. Flour
  • 4 cups scalded milk
  • Salt and pepper to taste

Sauté onions in butter add flour and cook, do not let flour get brown.  Slowly add milk, stirring constantly, add seasonings.  Add vegetables and bacon; cook low until potatoes are done.   (Flavors are enhanced with time.)

Cream of Tomato Soup

  • 1-quart tomato juice
  • 1-quart whole milk
  • salt to taste
  • 1 level tsp soda
  • 2 tbsp soft butter
  • 2 tbsp flour

First, in a sauce pan, (pan 1), heat the milk slowly, so it will not scorch.  Next, in a separate pan, (pan 2) heat the tomato juice.  Meanwhile, make a thickening out of the soft butter and flour, and then, add it to the hot milk to thicken it slightly.

When both the milk and tomato juice are hot, add the soda to the tomato juice.  (It will foam up!)  Quickly mix the two, milk and tomato juice, together.  Mom poured the two back and forth between the two pans until well mixed.   DON’T PUT BACK ON THE HEAT. 

Serve with crackers, toasted day-old bread, or corn bread. 

This was my mother’s favorite school lunch meal when Preston Porter did School Lunch.

New Potato and Pea Soup

  • New potatoes
  • New Peas (or frozen)
  • White Sauce

First, scrape or peal the new potatoes, use small ones, and cook them in water with a little salt.  When they are soft, pierce with a fork to test, then, add the peas.  The portion of peas to potatoes is up to your personal taste.  Next, add enough milk to completely cover the peas and potatoes.  When it comes to a boil, thicken it with a past made of soft butter or margarine and flour.  Boil softly until thick.  Stir often to keep from scorching.

Yes, this is how the recipe looks. I guess they just knew how to make the past out of flour to thicken the soup for the size it made. Use equal parts of flour and butter.  Mix together into a past and add to the soup. The french call it Beurre manié. You may have to experiment to see how much to use for your size of soup.

 

 

Mom used new peas and new baby potatoes from her garden for this soup, so we usually made it in July when the peas came on and the potatoes were small. The amounts you use depends on how much you wish to make.

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