Soup

During March, employees at Hospice of Washington County Inc. collected canned and boxed soups to donate to Food Resources Inc. Judy Meador, human resource director of Hospice, recently presented 157 pounds of soup products to Ruth Anne Callaham, executive director of Food Resources. "When we heard of the soup shortage at Food Resources, we wanted to do something to help," Meador said. "We encourage other businesses and organization to do the same. Food Resources supplies food for the 19 food banks in Washington County.

Here is another fun summer recipe that will certainly cool off the most discerning of palates. My wife is not one for fancy soup —  even chilled soup  — but she loves peaches, so this will certainly be a recipe I make again and bring some home for her to try. I'd suggest when possible using fresh peaches that you freeze yourself, but bagged peaches from the grocery store work well in a pinch. You can try substituting watermelon, cantaloupe or nectarines for a different flavor profile.

Sandy Shank said she loves to cook. "I'm self-taught. I never learned when I was young," she said. "Both my grandmother and mother were wonderful cooks and I was determined to be a wonderful cook, too. " One of her specialties is soups. "I look at other recipes and adapt them to my tastes," Shank said. "I have a whole repertoire of different recipes. " This soup, her creamy chicken rice soup, she makes to take to friends who are not feeling well. It's fast to make, tastes delicious and is easy on the stomach, she said.

How many of you have leftover turkey after a nice dinner with all the trimmings?  This soup is an economical way to utilize the carcass, leftover meat, mashed potatoes and corn. This recipe calls for turkey but can be easily adapted to use with chicken. The addition of heavy cream at the end finishes the soup with a creamy richness. The first step is to cook down the carcass in enough water to cover the bones. Make sure you cook it down on a simmer for at least 2 hours to extract the flavor out of the bones and meat.

Nothing says lovin' more than a fresh chilled bowl of avocado and pumpkin soup.   The creaminess of the avocado blended with the pumpkin puree really brings out the deliciousness of both in this soup. Then, top off the soup with delightfully crunchy pumpkin seeds. You have a wonderful summer dish. If you really want to kick up the presentation, find some soup bowls with handles, ladle the soup into the bowls. Then dice up an avocado and add it as a garnish with the toasted pumpkin seeds, and just a dash of cumin.

Italian bread soup, or zuppa di pane, is simple, quick and delicious. It's also a perfect dish for anytime of year. -   Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board. Looking for Chef Scott's past recipes? Read his column at www.herald-mail.com/lifestyle . Italian bread soup 3 large yellow onions 5 tablespoon butter 5 cups beef stock or hearty broth 6 slices thick artisan crusty bread - stale 1 cup grated Gruyere 1/2 cup grated Fontina Fresh-ground black pepper Preheat oven to 350 degrees.

Once upon a time, about 13 billion years ago, there was total darkness and nothing existed. Then, for some strange reason, a dense piece of volatile matter was formed. I'm not sure why. Shortly afterwards, there was a "Big Bang" and this matter exploded and was thrown outward. Even though you and I did not witness the event, this story is based on reliable information. Oh, speaking of you and me. While this debris was traveling outwards, something very peculiar happened.

What makes a more "souper" meal than a nice hot bowl of soup? Soup is more than just a comfort food — it can provide many health benefits.   Soup is first food that comes to mind when cooking for someone who is sick. But is there any truth to the idea that soup can make people feel better? Yes. Soup is easy to digest and is often used for people who do not feel well or those who have trouble chewing, swallowing or are recovering from an illness. Vitamins and minerals are retained in the broth during the cooking process making a nutrient-rich liquid.

4 cups fresh or frozen blueberries 1 cup orange juice 2/3 cup sugar (or more, to taste) 1/4 teaspoon cinnamon or allspice 1/8 teaspoon salt 1 tablespoon fresh lemon juice 1 pint of half-and-half Garnish of mint sprigs (optional) Dollops of plain yogurt (optional) Stirring often, bring blueberries, juice, sugar, cinnamon or allspice, and salt to a boil over medium-high heat. Remove from heat once it reaches boil and let cool for 15 minutes. Process mixture of lemon juice and the berry mixture in a blender or food processor until smooth, stopping to scrape the sides.

Start to finish: 12 minutes 5 cups la nueva ropa vieja (3 cups broth and 2 cups meat/vegetable mixture), defrosted if frozen; recipe below 2 cups water 1 can (14 1/2 ounces) diced tomatoes seasoned with onions and garlic (see Cook's note) 1 can (15 ounces) black beans 1 1/2 cups frozen yellow corn kernels Juice from 1/2 lime 2 teaspoons Worcestershire sauce 1 teaspoon sugar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 6 tablespoons crushed baked tortilla chips, or more to taste Optional toppings: shredded Mexican-blend cheese or cheddar, reduced-fat sour cream, avocado chunks Cook's note: Any type of seasoned, diced tomatoes that contain garlic can be used.

This is a wonderfully easy recipe to prepare. And better yet, it's a soup that's loaded with flavor. If you are concerned about the waistline, then substitute the half and half or heavy cream with 1-percent milk. Make sure you gradually add in the milk at the end or it might curdle due to the temperature of the soup.  You can also experiment with using some white or red onion for color and a change in flavor. If you want some more heat, spice it up with a little of your favorite hot sauce, or a touch more of ground red pepper.

 The SouperNatural Kitchen dinners return Tuesday, April 23, to the Canal House in Bolivar. The meal includes soup, bread, dessert, music and a class by Dr. Harris on "Nuts, Beans and Seeds - Unlock More Nutrients. " Ticket price now includes direct donations. The cost is $18. For information on tickets or to volunteer, call 304-535-3009.

A Chambersburg fundraiser for the community's less fortunate came back for seconds Sunday. Chambersburg Area Senior High School's art department hosted its second annual “Soup for Soul” fundraiser and earmarked this year's revenue for the Boys & Girls Club of Chambersburg and Reins of Rhythm. About 85 people bought tickets to fill a handcrafted bowl of their choosing with one of six varieties of soup. Donated Goose Bros. ice cream and Starbucks beverages also were served at the event at Central Presbyterian Church.

Joseph Ash, of Martinsburg, W.Va., grew up in Oakland, Md., the sixth of eight children of Robert and Mary Ash. He grew up having to pitch in where needed, such as helping with dinner. Ash said he learned to cook on a wood-burning cook stove. Now he cooks in a more conventional kitchen. Ash has lived with an Italian roommate, Domenick Palmer, for more than 30 years. Ash and Palmer are members of the Dan DiMucci Lodge of the Sons and Daughters of Italy, and the two participate in many Italian traditions.

Christ Reformed United Church of Christ, at 22514 Cavetown Church Road, Cavetown, will hold a soup and sandwich sale Saturday from 11 a.m. to 1 p.m. There will be steamers, hot dogs, chicken corn, vegetable or bean soup and drinks. Patrons can eat in or carry out. For more information, call Debbie at 301-824-7513. Nurses refresher course The Continuing Education and Community Services Division at Hagerstown Community College will offer a three-part nurse refresher course for registered nurses and licensed practical nurses beginning this month.

Thursday is Valentine's Day. And yes, my thoughts of love are of my family and friends, but I must confess that I also love reading The Herald-Mail newspaper. Every morning, I start my day with a big mug of coffee and The Herald Mail. I even get up on work mornings an hour early just so I have time to enjoy it. Once I get to work, I see the benefits of the Newspapers in Education Program. The Herald-Mail donates newspapers every week to schools in the county, which are great teaching tools for educators.

St. Ann Roman Catholic Church on Oak Hill Avenue in Hagerstown will offer soup suppers on Fridays during Lent.   Mass will be at 6 p.m., followed by soup, bread, and beverages in the parish hall. Monetary donations will go to local food banks. Veterans roundtable meets at Legion home The Potomac Highlands World War II Roundtable meets the first Wednesday of every month at Morris Frock Post 42 American Legion at 405 Northern Ave. in Hagerstown. WWII veterans are invited, as well as the public.

Next on the calendar of fundraiser events for the Ebenezer AME Women's Day is a soup-to-go sale Saturday, starting at 11 a.m. The soups will be chicken corn, chicken noodle, bean, vegetable and chili.  The soup sale will be at Ebenezer AME Church, 26 W. Bethel St. The soup costs $3.50 per quart.     Teen dance planned There will be a teen dance Saturday from 7:30 to 10:30 p.m. at the MLK Gymnasium,  131 W. North Ave....

This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base. If you have fresh tomatoes, then please use them, but canned will work equally as well. Do not saute the veggies until they turn to mush. Instead, simply bring out the flavor and allow everything to blend together. I also prefer sautéing in grapeseed oil because it imparts no flavor and takes higher heat.

This is a classic vegetarian dish that I made simple by incorporating a variety of canned beans and making it a cook all together dish in one pot over low heat. This dish would work well in a slow cooker, too. It's for a vegetarian friend who works at a local gallery and has little time or desire to cook for herself. Be sure to use low sodium beans, and have plenty of friends over to enjoy the soup. It's makes around 10 servings, not including toppings. The soup does freeze well in pint-size containers.