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You don’t need a special invitation when it comes to sharing a pot of homemade soup. The aroma of a long simmering soup is invitation enough. I’ve been a soup eater all of my life and it’s unusual if I don’t have a bowl of hot, not lukewarm, soup for lunch with the exception of 90 degree weather. Homemade soup brings back memories of good food bubbling at the back of our woodburning stove at home. It’s also a good way to bring moisture into your home when the dryness of winter sets in. Soup for supper is good, too, especially if served with warm crusty bread, popovers, muffins or a quick bread.

One of our sons claims that “soup is for lunch, not supper.” Excuse me, what’s not good about a bowl of thick beef vegetable soup or thick split pea soup with pieces of ham floating around in it.

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Anyway, it’s soup for lunch or supper today. Some people say that cream soups are fattening. It depends on what ingredients you use, as in using powdered milk as opposed to half and half cream. This cream soup only has 60 calories in an 8 oz. serving.

LOW-CALORIE CREAM OF MUSHROOM SOUP

2 c. chopped fresh mushrooms (can use two 4 oz. cans mushrooms, drained)

1 T. light olive oil or canola oil

4 c. chicken broth (fat removed)

1/2 c. diced onion

1/2 t. salt

dash of pepper

1 bay leaf

1/2 c. non-fat dry milk powder

1/2 c. cold water

2 T. flour

Saute mushrooms in oil until soft. (If using canned mushrooms, saute just a minute or so.)

Add next five ingredients; bring to a boil. Lower heat and simmer for 15 minutes.

Combine next three ingredients in a jar or covered container. Shake well to dissolve milk powder. Stir into broth mixture. Discard bay leaf.

Cook for 5 minutes over medium heat until slightly thickened and heated through. Do not boil as it may curdle. Makes 6-8 oz. servings.

NOTE: You can also make cream of chicken using 1-1/2 c. chopped cooked chicken. Also, skip the salt if you’re on a low sodium diet.

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This is not a low-cal cream soup, but it’s extra good and quick to make.

QUICK ‘N EASY CREAM OF POTATO SOUP

7 c. diced potatoes

1/8 t. pepper (can use white pepper, specks don’t show)

1/2 large onion, diced

1 can cream of celery soup (regular or low sodium)

1 can cream of chicken soup (regular or low sodium)

2 T. butter or margarine, melted

8 oz. shredded cheddar cheese

In 3 qt. kettle, combine first three ingredients. Add enough water just to cover. Bring to a boil. Lower heat; cover and simmer about 25 minutes or until potatoes are tender, not mushy. Combine soups, milk and butter; whisk together. Stir into potato mixture, stirring until hot. Add cheese, stirring until melted. Makes 8-10 servings.

NOTE: To reheat leftover cream soups, heat in microwave on 50 percent power for 10-15 minutes, stirring often, to break down the thickened cream. Heat on stove on low-medium heat as well.

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Now, I call this a super supper soup, made in the crockpot. Add a cottage cheese and fruit salad, some type of bread and you’re all set for a filling meal.

BIG RED SOUP

2 T. canola oil or vegetable oil

2 lbs. beef stew meat, trimmed of fat and cut into 3/4-inch cubes

3/4 c. diced onion

2 cloves garlic, mined or 1/4 t. garlic powder

2-15 oz. cans diced tomatoes or 1 qt. home-canned chopped tomatoes

1 10-1/2 oz. can beef broth (can also use bouillon to make broth)

1 10-1/2 oz. can chicken broth (can also use bouillon to make broth)

1 can tomato soup

1/4 c. water

1/2 to 1 t. ground cumin, to taste

1 t. chili powder

1/2 t. salt

1/2 t. lemon pepper (that’s correct)

2 t. worcestershire sauce

1/3 c. mild salsa or picante sauce

4 oz. mild cheddar cheese, finely shredded (optional)

Heat oil in skillet; brown beef. Put meat in slow cooker; add rest of ingredients, except cheese. Cook on low for at least 10 hours.

When serving sprinkle with cheese if you wish. Makes 10-12 servings.

NOTE: This soup can be put together the night before and refrigerated. Put it in the crockpot before you leave for work or school and supper will be ready when you get home. Our oldest granddaughter, who is a college student away from home, says “this is the greatest recipe, grandma. It’s all ready to eat when I get home from classes.” What better testimony for soup!

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And another quick and easy soup if you like kielbasa (Polish sausage).

KIELBASA BEAN SOUP

2 c. water

1 medium potato, peeled and diced

2 medium carrots, peeled and sliced 1/4-inch thick

1 medium onion, diced

1/3 c. finely diced celery

8 oz. smoked kielbasa, sliced 1/4-inch thick

1 can bean with bacon soup, undiluted

chopped fresh parsley, optional

In a large saucepan, bring water and veggies to a boil. Lower heat, cover and simmer 10-12 minutes or until veggies are tender. Add kielbasa and soup; heat through until piping hot. Garnish with parsley. Makes 6 servings.

NOTE: I sometimes add a can of navy beans, undrained for extra protein. Also, I often have potatoes with the jackets on in the fridge waiting to be used for American fries, hashbrowns, creamed and to put into soups. Just peel them, dice and add to soup near the end of the cooking time.

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Thought for the day: If at first you don’t succeed, take heart, you’re running about average.

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