R.I.P., Awesome Soup

October 5, 2010


I would like to say, with great and deep sorrow, that I made a pot of the world’s best soup on Sunday, and now it is gone.

Please pause for a moment of silence.

We ate it for dinner on Sunday and it was AMAZING! I dreamed of eating this soup all day on Monday, and I was sad today (Tuesday) because I knew that there was only enough for Lloyd and I to each have half a bowl for dinner.

We all know that I’m no great cook, so it was magic that made this so delicious. Plus, I believe its success relied heavily on the Paula Deen-style influence of using almost an entire stick of butter.

It will never be re-created, but I’d like to write down what happened in case I ever want to try and catch lightening in a bottle again.

  1. Brown up a thing of stew meat. Season with some Lawry’s. Put into crock pot.
  2. In the pan used to brown meat, now pour in a little more oil and most of a stick of butter. Add most of a chopped onion and TWO POUNDS of clean button mushrooms, each chopped into six wedges (four if they’re small). This is key – make meaty little wedges. Season with some salt and pepper. Cook this a while so it can slurp up the butter and get soft and wonderful. Throw it in the crock pot.
  3. Um, a tiny bit of butter in the pan again and cook three chopped-up carrots, some of that celery you froze, and then put in a tablespoon of flour. Putting in the flour at this point is a big mistake because it will get all gloppy on the carrots, but we’re not messing with the magic formula. Then pour in half a box of beef broth. Pour this in the crock pot.
  4. Add the rest of that thing of diced tomatoes that’s sitting in the fridge.
  5. Now add…… what?? I forget! This is where the trouble is – I forget the seasonings. I think I sprinkled in some dried thyme, some celery seed and a bunch of regular Mrs. Dash.  Oh, and a little rice after it’s been cooking a while. (Just a little rice, though.)
  6. Let cook in the crock pot many hours.

I remember tasting it before dinner and thinking it was a tad blah and put in a splash of balsamic vinegar.
Was that it? Have I remembered the magic? Mostly likely not.

The peace-day resistance was Lloyd’s suggestion at Wal-Mart when I was debating buying all those mushrooms. “We could top it with some of that English Muffin bread toasted up with cheese on it – like it was French Onion soup.”

That man is a genius! I regret thinking about killing him so I could have the last bowl of soup to myself.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

View all posts by Lauren


Stay connected as you care to...

5 Responses to “R.I.P., Awesome Soup”

  1. Brad Said on:

    I avoid such uncomfortable occurrences by simply never cooking.


  2. Peggy Said on:

    That soup does look delicious! Isn’t it weird how every once in a while, something you always make…comes out superp for no reason you can think of. Kind of like a good hair day out of nowhere (well, for someone like me)!

    And we really should take more advice from the gals on FoodNetwork:

    “Anyone who tries to make brownies without butter should be arrested.” -- Ina Garten


  3. Karla Said on:

    If you have any left over mushrooms, you can always put the cap on the head of a Ken doll and sell it as a Justin Bieber doll. The official dolls aren’t going to be out until Christmas, so you could make a killing right now! 🙂


Leave a Reply