Entertaining is a big part of a military wife's life—my husband was a career Army man—so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower.
We're now retired here in the Utah Rockies. Both of our sons are grown.
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over.
Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.
Meet the Cook: The basis for this recipe was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man". I added some zesty ingredients to come up with the final version.
Hot food is something that my husband's family isn't accustomed to. So I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone.
Chad and I and our 2-year-old son live 12 miles from town in the country.
-Lisa Humphreys, Wasilla, Alaska
Here’s a simple soup with plenty of taste and just a little heat. Loaded with Sweet potatoes, black beans and sausage, it tastes even better the next day—if you have any left.—Gilda Lester, Millsboro, Delaware