Old Wives Tales – Hungarian Mushroom Soup Recipe
Old Wives Tales was a Portland institution for several decades. And one of their best recipes by far was the Hungarian Mushroom Soup.
3/4 lb. mushrooms, sliced
4 tablespoons butter
1 large onion, chopped
3 tablespoons white flour
1 tablespoon dill weed
1 cup milk
1 tablespoon paprika
2 cups of water or vegetable stock
2 tablespoons tamari
1/2 cup sour cream
Sauté mushrooms and onions in 2 tablespoons butter. Add water or stock. Add dill wee, paprika and tamari, cover and simmer for 15 minutes.
In a separate pan heat milk. In another pan heat remaining 2 tablespoons of butter, add flour and cook over a medium heat for a minute to brown flour slightly.
Whisk in warm milk. Add to milk mixture to mushroom mixture, then whisk in sour cream.
Taco Soup Recipe
This is a very basic and easy recipe
2 lbs. Ground meat, browned and drained
2-11oz. cans of corn
2-11oz. cans of beans (Red or Kidney)
2-15oz. cans of diced tomatoes
2-15oz. cans of tomato sauce
2 pkgs. Taco seasoning
1/2 cup minced onions
Put all ingredients except last four, in a large pot, cook until hot throughout. Simmer for at least 1/2 hour. Serve warm with the cheese, sour cream, avocados, and tortilla chips. Can be divided into quart sized bags and frozen for up to 6 months.
Potato Leek Soup (Vegan)
We just created this recipe last night and started it in the Crock Pot.
2 Medium or 4 small red potatoes
4 Medium Leeks
6 small carrots
2 full heads of garlic
3 stalks of celery
1 – 4 quart Pacific Village vegetable stock (House brand of New Seasons Markets)
1 1/2 table spoons extra virgin olive oil
salt and pepper to taste
Cut all vegetables into small chunks. In a frying pan use the olive oil to sauté the leeks, carrots, garlic and celery. This only takes a few minutes. When done the vegetables should still look like veggies, just a bit softer.
Combine all the ingredients into the slow cooker. Top off with water and cook on low for 8 hours.
I cheated by using minced garlic for one of the full heads. It’ll freeze well for use in the winter, although I like to freeze the soup then use it as ice in the cooler during camping trips. The recipe is currently vegan, but during a camping trip I’d probably add some kielbasa or pork sausage of some sort for extra proteins and to make the portions go further.
Cheese Soup Recipes
No clue where I got the basic recipe from. The Internet surely, but it’s been heavily modified so would be hard to find.
“Basic” Cheese Soup
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
2 tablespoons Parmesan Romano Cheese
5 Cups Chicken or Vegetable Stock
6 Ounces Cheddar Cheese
Melt butter; saute vegetables until done but not browned. Blend in flour. Slowly add chicken or vegetable stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese. Add Salt and Pepper to taste
Beer Cheddar variation
As above, add 1 bottle of beer (Dark Ales are best,) along with the cheese
Add 1 cup chopped ham (Serrano or other salty thin sliced hams work best,) or 8-12 chopped pieces of Bacon, or 4 chopped Sausages, or one chopped Kielbasa
Extra Cheesy Variation
Add 1/2 Cup White Cheddar, 2 Ounces Blue Cheese, 6 ounces Pepper Jack
Add 4-6 chopped Jalapenos or Habaneros – Do NOT Saute and remove seeds to decrease the heat. You can bake them in the oven for 4-6 minutes at 400 to give them a crispy “fire roasted” texture/flavor.
1 Can of Campbell’s Cheddar Soup prepared as on can
4 Ounces Grated Cheddar Cheese (a large handful)
2 Ounces Grated Jack or Mozzarella
Add 1/2 Cup White Cheddar, 2 Tablespoons Worcestershire Sauce, six cloves of crushed garlic, Tabasco or Dave’s Insanity Sauce to taste