Hometown Focus Recipes – Hometown Focus | Northland news & stories

Hometown Focus Recipes – Hometown Focus |  Northland news & stories

Even though the calendar says it’s spring, winter is still gripping the northland, so I figured we can stick with some belly-warming soup recipes.

I learned a very valuable cooking lesson recently.

I had been eyeing up the Hungarian mushroom soup recipe for quite some time and, since I had all the ingredients on hand, I made a batch about a month ago.

I misread the recipe. It calls for 2 teaspoons of fresh thyme. I used thyme from my dried spice collection and found out there’s a BIG difference between fresh and dried.

The soup had such a strong taste of thyme, it was almost inedible. But I had gone through all the effort to make it and didn’t want it to go to waste, so I doctored it up with a bit more paprika—which I love—and ended up serving it over rice to try to cut the thyme. flavor.

The soup was as good as it could be even with my cooking faux pas, and I will make it again, will just make sure I have fresh thyme, or leave it out altogether. Sometimes cooking is an experiment.

I made potato soup recently, following the included simple recipe as a guide. However, after the potatoes were cooked, I coarsely mashed them before adding the milk.

I also dabbled a bit with some spices, added some shredded cheese, and cooked up some crispy bacon to sprinkle on top before serving. It was good, but I didn’t write down the specifics of anything that I added. As I said, it’s an experiment.

Stay warm—spring is, somewhere, around the corner.

Italian Sausage and Cabbage Soup

Recipe by: Leo Wilenius

• 1 1/2 lb. mild Italian sausage, cut
into slices
• 1 1/2 Tbsp. olive oil
• 1 large yellow onion halved and
thinly sliced
• 6 meds. cloves garlic finely chopped
• 4 med.carrots peeled and cut into
1/4-inch rounds
• 2 lb. green cabbage, core removed
and shredded
• 2 tsp. kosher salt plus a few pinches
for cooking
• 1/2 tsp. freshly ground black pepper
• 1 (28 oz.) can unsalted diced
• 6 c. chicken stock or broth
• 1 Tbsp. paprika
Crushed red pepper flakes for
serving (optional)

Heat a large soup pot over medium heat. Once hot, add sliced ​​sausage. Cook, stirring occasionally, until sausage is cooked through. Remove sausage from pot and set aside. Keep the pot over medium heat and add olive oil. Once hot, toss in sliced ​​onions along with a pinch of kosher salt and a couple turns of freshly ground pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft. Add in garlic and carrots, stir continuously for 1 minute until garlic is fragrant.

Raise heat to medium-high and add in cabbage along with 2 teaspoons of kosher salt, paprika, and ground black pepper. Toss to combine and continue cooking for 5 minutes, stirring frequently, until cabbage begins to wilt and release some moisture. Add cooked sausage back in along with diced tomatoes and broth. Bring to a boil. Once boiling, cover and reduce heat to a simmer. Simmer for 15 to 20 minutes, remove from heat and adjust seasonings if necessary. Serve with a sprinkle of crushed red pepper flakes. (Yield: 8 servings)

Tomato Soup

Recipe by: Brenda Reichel

• 1 med. white or yellow onion, diced
• 6 Tbsp. (3/4) stick butter
• 2 (14 1/2 oz.) cans Italian blend diced

• 1 (46 oz.) bottle or can of tomato juice
• 6 Tbsp. Sugar
• 3 chicken bouillon cubes
Freshly ground black pepper
• 1 c. sherry (optional)
• 1 1/2 c. heavy cream
• 1/4 c. chopped fresh basil
• 1/4 c. chopped flat-leaf parsley

Melt butter in a large pot or Dutch oven. Add onions and cook till translucent. Use a hand blender to puree the canned tomatoes a bit then add the tomatoes and the tomato juice to the pot. Add the sugar, bouillon cubes and pepper to the mixture and let simmer until the flavors combine. Add the sherry (if desired), cream, and basil about 30 minutes before serving, still on simmer. Serve warm. (Yield: 6 to 8 servings)

Hungarian Mushroom Soup


• 4 Tbsp. salted butter
• 1 large yellow onion, chopped
• 1 lb. cremini mushrooms, sliced
• 2 c. chicken or vegetable stock
• 1/2 c. dry white wine
• 2 tsp. dried dill
• 2 tsp. minced fresh thyme leaves
• 2 tsp. paprika
• 2 Tbsp. Worcestershire
• 1 tsp. kosher salt
• 3 Tbsp. all-purpose flour
• 1 c. whole milk
• 1/4 c. sour cream
• 1 Tbsp. lemon juice, from 1 lemon
• 2 Tbsp. fresh italian parsley

Melt butter in a large pot over medium.

heat. When the butter is melted, add onions, and mushrooms. Cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Add the stock, white wine, dill, thyme, paprika, Worcestershire and salt. Bring to a boil over high heat. Reduce to a simmer over low heat and cook, stirring occasionally, until the liquid reduces by 1/3, about 10 minutes.

In a small bowl, whisk flour into the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 10 more minutes. Over low heat, slowly stir in the sour cream, and lemon juice until fully incorporated. Divide the soup into four bowls and top with fresh parsley to serve. (Yield: 5 cups of soups. If serving as a main dish to serve four, recommended to double the recipe)

Potato Soup


• 2 lb. (about 6 med.) Russet potatoes
scrubbed, peeled, and chopped
• 3 c. whole milk
• 4 Tbsp. Butter
Salt and pepper to taste

Cover potatoes with water in a large soup pot. Cook over medium heat until fork tender, about 20 minutes. Remove from heat and drain. Add milk and butter to the potatoes. Place back on medium heat and allow milk to bubble slightly around the edges of the soup pot, about 5 to 10 minutes. Remove from heat and ladle into soup bowls. Serve with salt and pepper to taste. (Yield: 8 servings)


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