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‘Soup’s On’ in Bev’s Kitchen

By BEV KAUFFMAN

Happy Fall from the kitchen!

It's soup season again here in my kitchen! Growing up, I only remember eating chicken corn soup with livers and hard boiled eggs added. It's not as gross as it sounds. Today, I'm making chicken vegetable soup. A hearty soup with whatever fresh veggies I need to use up. I hope you were able to put some veggies in the freezer for the winter.

Another soup we enjoy here is cheddar chowder. It's a very rich, yet tasty soup and it's usually served with biscuits. I was thinking of family members who are no longer here and was reading the recipes they left behind for us to use and pass on. I plan to share a few of them over the next few months. Remember, if that secret recipe remains a secret, eventually it will disappear and not be used and appreciated by family. This recipe for five-hour stew comes from my late Aunt Ida. She loved to cook and take food to those in need.

Five-hour stew

2 lbs chuck roast, cubed

3 large potatoes, cubed

4-5 carrots

1 green pepper, chopped

1 onion, chopped

Place ingredients in a roaster or casserole dish.

Then add:

1 TBSP sugar

3 TBSP minute tapioca

1 1/2 cups either tomato juice or chopped and peeled tomatoes

Cover and bake at 250 for 5 hours. Do not lift the lid! (Ida Fowler)

Chicken vegetable soup

One whole chicken cooked and boned or a rotisserie chicken

8 cups mixed raw veggies ( I used carrots, broccoli, sugar snap peas and cauliflower)

1 cup heavy cream

4 cups chicken broth

Fresh chopped parsley

Salt/pepper

I put everything in a crockpot on low for 4-5 hours. After turning off the crockpot, I grated some sharp provolone for added flavor.

Cheddar chowder

4 cups boiling water

4 cups diced potatoes

1 cup sliced carrots

1 cup celery (optional)

3 tsp salt

1/2 tsp black pepper

1/2 cup butter

1/2 cup flour

4 cups whole milk

4 cups shredded cheddar cheese

2 cups cubed ham

Add the water to the potatoes, carrots, celery, salt and pepper. Cover and simmer for 10 minutes. DO NOT DRAIN. To make the white sauce, melt the butter. Whisk in the flour until well mixed. Then slowly whisk in the milk. Add the cheese. Stir until melted. Add the ham and untrained vegetables. Heat gently on the stove being careful not to boil.

I hope you get to make some fresh homemade soup! Eat well my friends!

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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.