Soup—A taste of comfort

Published 9:28 am Wednesday, February 7, 2018

Genesis 1:29—And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

Hello everyone! Hope you’re all keeping warm on these cold and blustery days we’ve been having. I’ve been very busy lately helping my elderly step dad get through a tough time of illness and haven’t had time to get these recipes in lately. Once again it’s time for some good old soup recipes. A few years ago my daughter gave me a book entitled The Tightwad Gazette by Amy Dacyczyn, also known as the frugal zealot. This book is all about promoting thrift. Recently, while going back through this book, I came across a recipe using tuna in a chowder. So, I decided to make it and it’s really good considering it contains ingredients that most cooks already have in the kitchen. I hope you’ll enjoy this recipe.


2 carrots, shredded

1 onion, chopped

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

2 cups milk

1/4 teaspoon salt

1 cup cheddar cheese

1/2 teaspoon celery seed

1 6 1/2 –ounce can tuna, drained and flaked

1/2 teaspoon Worcestershire sauce

In a large saucepan, sauté the carrots and onion in the butter until the onion is transparent. Mix in the flour. Add the chicken broth and milk. Heat and stir constantly until thick and bubbling. Add the tuna, celery seed, Worcestershire sauce and salt and heat through. Add the cheese and stir until it melts. Enjoy!

The winter forecast calls for deliciously healthy, hearty soups and stews, especially as soup season involves flavorful herbs such as rosemary, sage, oregano, and thyme. Virtually any kind of culinary herb is suitable for soup—either featured as a solo act or as a tasty combination of herbal flavors. The following recipe comes from the magazine Mother Earth News Wiser Living Series—Winter Comfort Foods


1 pound turkey Italian sausage, chopped

1 medium onion, chopped

3 cups chicken broth

1 cup water

2 cups chopped carrots

4 cups cubed potatoes

8 cups chopped green cabbage (about 1/2 head)

1 teaspoon oregano

1/2 teaspoon cumin

1 teaspoon thyme

1/2 cup finely chopped, lightly packed fresh basil

Salt and pepper to taste

2 cups chopped fresh tomatoes

1/4 cup tomato paste

In a large pot on medium heat, cook sausage and onions about 10 minutes, until onions are soft and sausage is cooked through; drain any fat. Add broth, water, carrots, potatoes, cabbage, and next three herbs. Bring to a boil, stir, then simmer, covered, for about 45 minutes or until potatoes and carrots are done.

Stir in tomatoes and tomato paste. Add salt and pepper. Simmer, covered for about 15 minutes. Turn off heat and stir in basil. Until next time!

Alice Russell, also known as “Me Me,” resides in the Randolph/Saxe area. She can be reached at

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