Heartland Cuisine: Huron Ministerial annual soup supper


It’s that time of year again. Sunday, Feb. 4, is  the annual Huron Area Ministreial Association’s Soup Supper. This winter fundraiser benefits the HAMA’s emergency help fund.

The fund is coordinated by the Huron Police Department to help travelers and others who find themselves stranded and in need of a helping hand, such as gas for a vehicle, lodging, or something to eat. The police department uses vouchers, which businesses then turn over to the Ministerial Association for reimbursement.

This year the supper will be held at the Salvation Army, with serving from 5 to 7 p.m. Dine in only. A free-will offering will be taken for the all-you-can-eat meal. Along with the various soups, there will be turkey and ham sandwiches, courtesy of Dakota Provisions, and a wide variety of dessert bars.

The selection of soups include chili, zuppa, turkey noodle, cheesy vegetable with ham, potato and ham, and a gluten-free, vegan black bean soup. People are welcome to sample as many soups as desired and come back for seconds.

Participating this year are the Salvation Army, Faith Alive, Hope House, Hope Lutheran, First Presbyterian, and Seventh Day Adventist.  

Egg Drop Soup
    3 cups chicken broth
    1 Tablespoon cornstarch
    2 Tablespoons cold water
    1 large egg, lightly beaten
    1 green onion, sliced
In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.

Creamy Chicken Rice Soup
    1 Tablespoon canola oil
    1 medium carrot, chopped
    1 celery rib, chopped
    1/2 cup chopped onion
    1/2 teaspoon minced garlic
    1/3 cup uncooked long grain rice
    3/4 teaspoon dried basil
    1/4 teaspoon pepper
    2 cans (14-1/2 ounces each) chicken broth
    3 Tablespoons all-purpose flour
    1 can (5 ounces) evaporated milk
    2 cups cubed cooked chicken breast
In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes.

Stir in chicken; heat through.

Fennel Carrot Soup
    1 Tablespoon butter
    1/2 teaspoon fennel seed
    1-1/2 pounds carrots, sliced
    1 medium sweet potato, peeled and cubed
    1 medium apple, peeled and cubed
    3 cans (14-1/2 ounces each) vegetable broth
    2 Tablespoons uncooked long grain rice
    1 bay leaf
    1/4 teaspoon curry powder
    1 Tablespoon lemon juice
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    2 Tablespoons minced fresh parsley
In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer.

Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft.

Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan.

Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Cauliflower Soup
    1 medium head cauliflower, broken into florets
    1 medium carrot, shredded
    1/4 cup chopped celery
    2 1/2 cups water
    2 teaspoons chicken bouillon or 1 vegetable bouillon cube
    3 Tablespoons butter

    3 Tablespoons all-purpose flour
    3/4 teaspoon salt
    1/8 teaspoon pepper
    2 cups milk
    1 cup shredded cheddar cheese
    1/2 to 1 teaspoon hot pepper sauce, optional
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender, do not drain.

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

    1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
    1 large onion, chopped
    2 Tablespoons canola oil
    2 garlic cloves, minced
    3 cups beef broth
    2 cans (15 1/2-ounces each) hominy, rinsed and drained
    2 cans (4 ounces each) chopped green chiles
    1 to 2 jalapeno peppers, seeded and chopped, optional
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1/4 teaspoon pepper
    1/4 teaspoon cayenne pepper
    1/2 cup minced fresh cilantro
    Tortilla strips, optional
In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.