To distill all this (and get to the recipes), I believe Hippies are simply brave. These are the folks brave enough to do something, anything, a little differently. From growing organic eggs to recycling to making peace necklaces for volunteers to baking homemade bread to leading peaceful sing-a-longs to marrying your love barefoot to participating in a co-op of any kind. These are my friends who embrace not only life but also value the health of each other and our Earth.
Sometimes I'm brave, many other times I'm not. I'm glad for my friends, for those who are and who aren't Hippie.
In the meantime, I make do with the ingredients I can find at the local grocery and these beloved cookbooks stolen from my mom many years ago. Honestly, I gave her updated versions and made off with the older copies. I love them falling apart and lovingly stained with food or comments on the best pages.
Hungarian Mushroom Soup
Serves 4 richly.
12 oz. fresh mushrooms, sliced
2 c. onion, chopped
4 T. butter (I use 2)
1 c. milk
2 tsp. dill weed (divided)
1 T. Hungarian paprika
1 T. tamari (or soy sauce)
1 tsp. salt (I leave this out and add later at table if needed)
2 c. stock (or water - if water, add the salt; if stock, leave it out)
2 tsp. fresh lemon juice
1/4 c. fresh parsley, chopped
fresh-ground pepper to taste
1/2 c. sour cream (or plain yogurt or buttermilk)
In a large skillet, saute the onions in half of the butter. Add mushrooms, 1 tsp. dill, 1/2 c. stock/water, tamari and paprika. Cover and simmer 15 minutes.
Melt remaining butter in soup pot. Whisk in flour and cook, whisking, a few minutes. Add milk. Cook, whisking frequently, over low heat about 10 minutes - until thick. Stir in mushroom mixture and remaining stock/water. Cover and simmer 10-15 min. Just before serving, add salt, pepper, lemon juice, sour cream, and if desired, extra dill. Serve garnished with parsley and a loaf of crusty bread.
End of the Year Cauliflower-Cheese Soup
based on a recipe from Moosewood Cookbook by Mollie Katzen, 1977
marked "Yummy" in my mother's handwriting
We're in what-the-heck-why-not refrigerator emptying mode, so Substitution Queen has her crown on today!
makes 4-5 servings
2 c. potato chunks (Ha! First Substitution right here. No Potatoes). I used rice.
2 c. cauliflowerets
1 c. carrot, chopped (Second Subs. No carrots). I used celery.
3 med. cloves garlic, crushed
1 c. onion, chopped
1 1/2 tsp. salt
4 c. water or stock (I used water and vegetable stock concentrate)
Place these ingredients together in a pot. Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle (double-boiler if you have it). Heat gently and whisk in:
1 1/2 c. cheddar, grated
3/4 c. milk
1/4 tsp. dill (left this out this time, see Subs #1 below)
1/4 tsp. ground dill or caraway seed (left this out)
1/4 tsp. dried mustard (left this out as well)
Steam or saute another 1 1/2 c. cauliflowerets (skipped this; ran out above).
Just before serving, whisk in 3/4 c. buttermilk and stir in steamed cauliflower. Serve topped with chopped scallions and extra cheese or a dollop of sour cream or yogurt.
First Substitution: The role of the potatoes, primarily, is to thicken the soup. The veggies are cooked, then pureed in the blender. This results in a creamy soup which doesn't rely solely on dairy products and fat. Yes, we add both a little later, but in far smaller quantities than needed as the starch thickens so beautifully.
So instead of potatoes, we used rice. The leftover rice from DH's porkchop dinner - remember that small country we had enough to feed (overcooked? no problem!). This was a little out there as a substitution because the rice was spiced and had vegetables in it, but what the heck, why not! We're using what we have! As a result, I left the majority of the spice in the second part of the rice and chose to adjust just before serving. All it needed (in my opinion!) was a little more pepper.
Second Substitution: We're out of carrots. We have an entire bunch of celery (because celery is ubiquitous with mayonnaise and salad, and we still have mayonnaise to use), and my Food Substitutions Bible says Do It! So I chopped up two stalks of celery and threw it in. Realizing the celery wouldn't provide that nice orangey-color to the soup, I threw in that tiny jar of pimentos hanging out in the fridge as well.