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October 23, 2018

2/9/2018 2:18:00 PM
B-r-r-r it's cold outside

 B-r-r-r, and that word means something hot for a meal, as in stew, casseroles, soup, a warm bread, such as cornbread, toasted French bread or muffins.

Where does the name “soup” come from? It most likely comes from the Old English  word “sop” meaning to soak up liquid or broth with a piece of bread.

This reminds me of a type of soup served at Christmas time by Swedish people as the main part of the meal…called, “Dop ea greeta,” obviously not the correct spelling, but phonetically, this is what it sounds like, to me. Translated in the English language it means “dip in the kettle,” dipping rye bread into a rich meat broth.

We’re not dipping bead but I am doing soup recipes.


2 large or 3 medium onions, sliced, about 1/2 –inch thick
1/4 c. butter or margarine
6 cubes or 6 tsp. beef bouillon
1/8 t. pepper
4 c. water
1 t. Worcestershire sauce
4-6 thick slices French bread, or large croutons
Shredded mozzarella or provolone or parmesan cheese

In a large saucepan, over medium-high heat, sauté onions in butter until tender and golden, stirring often. Add water, Worcestershire sauce, bouillon and pepper. Simmer, covered, 15-20 minutes to blend flavors. To serve, top each serving with a slice of bread or enough croutons to cover soup. Sprinkle with your choice of cheese. Serve immediately.  Makes 4-6 servings.  Note: You can make the soup ahead of time, adding bead and cheese when ready to serve.


1-1/2 c. quick barley
1-15 oz. can diced tomatoes
2 medium carrots, sliced thin
1 medium onion, diced (3/4c.)
2 garlic cloves, minced
6 c. chicken broth
2 c. tomato juice
1/2 t. oregano leaves
4 basil leaves
1-8 oz. package mushrooms, sliced or 2-4 oz. canned stems and pieces, drained

In a large saucepan or Dutch oven, combine first 9 ingredients, mix well. Bring to a boil. Cover kettle slightly so the soup doesn’t boil over but stays simmering. Simmer for 25 minutes or until veggies are tender. Stir in mushrooms. Continue to cook for 10-15 minutes..  Makes 8-10 servings.  Note:  Serve with a salad, and some sort of bread for a full meal. Russian rye bread, French bread or popovers are great with this meal.


1/2 c. butter or margarine
1/2 c. minced onion
1/2 c. flour
1 t. powdered mustard
1 t. paprika
1/8 t. cayenne pepper
1/2 t. salt
1-14 oz. can chicken broth
4 c. milk
1-12 oz. can beer
3 c. finely shredded sharp Cheddar cheese

Melt butter in a large kettle; sauté onion until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer, stirring constantly until mixture comes to a slow boil; boil and stir 1 minute. Stir in cheese; heat and stir until smooth. To serve: Ladle into soup cups or bowls. Garnish with popcorn.  Makes 8 servings.

And a muffin recipe to go with soups, stews, casseroles, afternoon coffee or tea, with scrambled eggs for breakfast, etc.


Crumb topping:
1/4 c. sugar
1-1/2 T. flour
1/2 t. each, cinnamon and nutmeg
1 T. butter or margarine, softened

2-1/2 c. flour
2/3  c. sugar
2-1/2 t. baking powder
1/2 t. nutmeg
1/4 t. salt
1 c. buttermilk
1/2 c. butter, melted
2 eggs, beaten

Line a 12-cup muffin pan with paper baking cups. In small bowl combine crumb topping ingredients. Mix with fork until mixture resembles coarse crumbs; set aside.  In large bowl combine first 5 ingredients, mixing well. Stir in buttermilk, butter and eggs just until flour is moistened. Fill muffin cups 2/3 full. Spoon crumb mixture over muffins. Bake at 350 degrees for about 25 minutes or until muffins test done with a toothpick. Cool on wire rack for 10 minutes; remove muffins to rack to cool.  Makes 12 muffins.  Note:  If you don’t have buttermilk, put 1 T. vinegar in a measuring cup and add enough milk to make 1 c.  Let sit about 5  minutes before adding to other ingredients.

Thought for the Day: When hands reach out in friendship, hearts are touched with joy.

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