Cool Weather Soups and Stews

Cool Weather Soups and Stews
Designed by
All Rights Reserved

When the wind is whipping the fallen leaves around outside, and a chill is in the air, there is nothing like a hot bowl of hearty soup to warm up your family.

The following recipes are easy, thrifty and adaptable to your family's tastes. The recipes are from my vintage cookbooks, and any notes I have on changes are noted after the recipe.

Cream of Mushroom Soup
Practical Recipes for the Housewife

1/2 pound mushrooms
1 quart chicken soup
1 cup cream
2 tbsp. butter
2 tbsp. flour
Salt, pepper

Simmer the mushrooms, chopped or sliced, in one tablespoon of butter for ten minutes. Brown the flour in the other tablespoon of butter and stir in a little hot soup. Then add the mushrooms and the rest of the soup. Heat and add the cream and season quite highly to bring out the flavor of the mushrooms. Fresh mushrooms make a more tasty soup than canned mushrooms, but canned may be used.

Notes: Chicken broth is what I used, and I'm guessing what they meant by "soup". Half and Half can be used instead of cream too. It's really nice using a mixture of mushroom varieties instead of one type. Lastly, a sprinkle of paprika on top of each bowl is lovely.

Virginia Vegetable Soup
Modern Pricilla Cook Book

1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced turnip
1/2 cup diced celery
2 tbsp. diced sweet pepper
1/2 cup canned tomato puree or sauce
2 quarts pork soup stock
1 cup chopped meat
1/2 cup cooked Navy or Lima beans
1 tsp. salt
1 tsp. sugar
Speck pepper
Speck cayenne

Simmer raw vegetables in stock until tender, about one and one-half hours. Add meat, cooked beans, and seasonings. Cook 15 minutes longer. Servings, 10.

The following recipes are from Home Comfort Cook Book, published in 1948 by the Wrought Iron Range Co. of St. Louis.

Potato Chowder

Peel and cut into dice shape, 6 medium potatoes (about 3 cups) and 1/4 pound of bacon or salt pork.

Add 1 tablespoon finely chopped onion; put pork cubes into hot frying pan, sauté until light brown. Put layer of potatoes into saucepan, sprinkle on layer of pork and onion, salt and pepper to taste, and a little finely chopped parsley. Build layers alternately until all ingredients are used.

Add 2 cups water or stock, cover loosely and let simmer 20 minutes; then add 2 cups milk and 1 tbsp. each flour and melted butter that have been worked together. Stir with fork to avoid breaking up potato cubes, until chowder boils. Serve with crackers.

Clam Chowder

Follow the potato chowder recipe and add 2 cups chopped prepared clams in layers with potatoes when putting into saucepan. Substitute 1 cup clam juice for 1 cup water.

To thicken just before serving, add broken crackers softened in milk.

To prepare clams: If fresh, wash about 2 dozen clams perfectly clean and boil in a kettle until they open easily; remove clams and separate meat from juice; or open clams and boil in their own juice 3 minutes, separate meat from juice, chop meat and strain liquid.

If canned, separate the meat from liquid, chop and strain as above.

Makes 6 cups.

Cream of Corn Soup

2 cups boiling water
2 cups canned cream style corn
1/2 cup chopped celery and leaves
1/4 cup chopped parsley
1 tbsp. chopped onion
2 cups milk
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. paprika

Add water to corn. Simmer, covered for 20 minutes with celery, parsley and onion. Melt butter, add flour and when well blended add milk slowly. Strain corn mixture and add to white sauce. Season, heat to boiling point and serve with sprinkling of additional parsley on top of each soup plate. Makes about 4 1/2 cups.

Notes: The instructions aren't clear enough on the white sauce. The corn and vegetable mixture is simmering in one pan, then in another pan make the sauce with the butter, flour etc. according to instructions. The strained corn mixture is added to that pan when it's finished.

You may also enjoy:
Homemade Cream Soups
Family Favorites:Soups
Roasted Butternut Squash Soup



About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada