By Beverly Barbour
I don't know about you, but I never was lucky enough to have a boss who would bring homemade soup for the entire office staff to enjoy on a cold winter day. The Rapid City Community Health Services staff hit the jackpot with good cookin' boss, Linda Marchand. Almost anywhere on the Great Plains there are an abundance of cold days in the course of a winter. A cozy bowl of soup in the office beats a cold drive in a cold car any cold winter day.
Whether it be summer or winter any soup can be carried to work or to school in a thermos, hot soup in the winter and a cold soup in the summer. A few crackers or crudités for crunch and you have a great lunch.
Here are three of Linda's soup recipes. These nourishing "snacks" add up to a wholesome lunch for the Community Health Services workers. They could serve your family equally as well and very inexpensively.
A nutritious, delicious meal-in-a-bowl, that is very reminiscent of a cheeseburger. And, who doesn't love a cheeseburger?
1 pound ground beef
Brown beef in large heavy skillet; remove meat to paper towels and set aside. In the same pan sauté onion, carrots, celery in butter for 5 to 10 minutes. Stir in flour and slowly add broth stirring constantly to prevent lumps as it thickens. Stir in potatoes, and bacon. Cover, reduce heat and simmer until potatoes are tender, 20 to 30 minutes. Add cheese, milk, basil, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream. Makes 8 to 10 servings.
Old Faithful Chicken Noodle Soup
Probably the oldest known cure for a bad cold. Tastes better than any medicine and probably just as effective.
8 cups water
Bring water to a boil and add chicken, onion, celery, carrots, bouillon, salt and pepper. Bring to a full boil, lower heat and simmer 20 minutes or until chicken is cooked through. Remove chicken from both and separate meat from skin and bones. Cut meat into bite-size pieces and return pieces to broth. Add noodles and cook according to package directions, usually about 8 minutes. When pasta is "crisp-tender," adjust seasoning to taste. Makes 8 to 10 servings.
South Dakota Corn Chowder
Another good corn chowder from the state that boasts a palace cleverly decorated with colorful kernels of corn.
4 cups boiling water
4 tablespoons butter
In boiling water cook potatoes, carrots, celery, onion, salt and pepper for 20 minutes. Add frozen and canned cream-style corn; stir well. White sauce: Melt butter in a small saucepan over medium heat. Remove pan from heat and gradually add the milk, stirring constantly. Return to burner and cook, stirring constantly until white sauce thickens. Add white sauce to the soup mixture slowly while stirring to prevent lumping. Combine cheese and dry milk slowly stir into soup. Simmer until served. Do not boil. Makes 8 to 10 servings.
Linda sees to it that both clients and staff eat wholesome foods.