I just posted this on a recipe forum and thought I would add it here, too.
Well, in the Fall and Winter we eat soups frequently. My faves are Cream of Potato and Vegetable Beef.
Cream of Potato
Peel white potatos and onions in equal amounts and dice. Boil them in chicken broth that comes up nearly halfway of the vegetables. Season with sea salt and cracked pepper. When done, leave broth in the pot and mash with a potato masher (I like ours chunky) and add about 1/2 to a pint of whipping cream.Your family will beg for more!
Cut stew beef meat into spoon size chunks and brown in your pot with a little olive oil.
Add the cut up veggies of your choice. I use:potatos, tomatos, carrots, celery, onion, 2-3 ears of corn from the cob or 1 can of cream corn
The following are MUST HAVES to make the soup extra delicious:
2 cups of okra (A southern staple. If you don't have okra use File'. This is dried and powdered Sasafrass leaves.)
brown field peas (The little brown ones thicken the soup and give it a rich flavor and color.)minced garlic (About a heaping tablespoon.)Italian spices (I like the flavor that these herbs impart.)
fresh nutmeg (I grate about 1/2 teaspoon.)
Salt and pepper to taste
Cook the whole pot on slow heat. Several hours on a woodburning stovetop.
Serve with Southern Style Cornbread.
Don't worry about leftovers, there won't be any!