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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, May 30, 2008 The Forum: Drizzly weather wants hot soup By Judyrae Kruse Herald columnist If we could manipulate our weird weather the way we do our modern washing machines, it'd be a snap to spin the dial or push the proper buttons and custom order weather for any given situation. Day or night, weekday or weekend, we'd have it in the bag. Like that's going to happen. No, the only sure and certain thing that can be said for our weather, almost without exception, is that we'll have some. Some that we have no control over at all. Timing, then, is everything. When the weather is cool and drizzly, for instance, and shouts, "Soup for dinner," we need to strike like a snake, with a choice of recipes and the necessary ingredients in hand to build a batch. Luckily, two Forum helper-outers are here today to make sure we're good to go. Everett cook Barbara Fowler tells us, "My cousin in Montana sent me this recipe. I thought at the time, oh, I would never try that, then curiosity got the best of me and I made it. It is wonderful. We loved it.'' And Marcella Henske of Arlington offers us an adaptation of an Irish take on potato soup, noting she ran across the original how-to at www.rvlife.com. MONTANA COUSIN'S POTATO SOUP 2 large russet potatoes 1 large onion Water Salt and pepper to taste 1 package (8 ounces) cream cheese, cut in cubes 1 can (103/4 ounces) cream of chicken soup 2 cups milk (or more, for thinner soup) Cut potatoes and onion in small pieces; turn into saucepan, barely cover with water and boil until potatoes are tender. Remove from heat and mash well, then season with salt and pepper. Stir cream cheese and soup into hot potato mixture until thoroughly mixed and cheese is melted. Add milk and heat until hot, stirring. IRISH-STYLE POTATO SOUP 2 pounds potatoes, peeled and thinly sliced 2 onions, peeled and thinly sliced 1 tablespoon butter (more, if needed) 1 pint vegetable stock 1 pint milk Chopped fresh parsley to taste Salt and pepper to taste 1 cup cream 6 slices bacon, chopped and fried crisp Heat potato and onion slices in butter in heavy saucepan or kettle until they soften, taking care not to let them brown at all. Add vegetable stock, milk, parsley, salt and pepper and quickly bring to boil. Reduce heat to low and cook 30 minutes, stirring frequently. Puree or sieve mixture, then return to pan and add cream. Heat gently until hot, ladle into bowls and top with bacon. The next Forum will appear in Monday's Time Out section.

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