Thursday, October 14, 2010 9:37 am

I’m very excited about a new church cookbook I am adding to my collection. I met some great ladies at “Remember Cliffside” from Mt. Pleasant Baptist Church in Forest City. Their cookbook is entitled “That We May Live” and has, believe it or not, over 900 recipes. It’s a great book and a bargain. If you’d like a copy for yourself or gifts, call 828-245-4496. I highly endorse this fine collection of recipes! With the fall weather appealing to our hearty appetites, I believe I’m  going to the kitchen and make some home made soups! There’s nothing that is a tummy pleaser in the cool weather months, that a great bowl of homemade soup!  I’m putting on my burlap apron and getting out three soup pots. I’ll be making three soups at a time. I’m starting off with a unique soup compliments of JOSIE ABRAMCZYK. PUMPKIN-BEAN SOUP is going to surprise you! It’s easy and allow me to forewarn you - don’t knock it until you’ve  tried it!

1 can vegetable broth
1 can unsweetened
coconut milk
1 can cannelloni beans, drained and rinsed
(white kidney beans)
1 can solid pack
pumpkin
1 teaspoon sage
salt and pepper to taste
How simple is this? Combine all ingredients in medium pot and heat slowly and serve. Be careful not to burn. Go ahead- surprise yourself.

   Aside from homemade beef-vegetable soup, you could call this another “South Of The South”. It is a favorite and sooooo easy to make. If you have never had it or tried it, shame on you.
   Here is SHERRY JACKSON’S extra simple, great tasting SALMON SOUP.

1 quart milk
1/2 cup butter
16 ounce can salmon, drained and boned
Combine milk and butter in saucepan, heat until butter is melted. Stir in salmon (grate a little onion for taste if desired). Stir well; bring to a boil. Lower heat and simmer for five minutes and serve. If you like a thicker soup as I do, combine 1/2 cup milk and 1/4 cup flour and blend until smooth and add to salmon mixture. If you love salmon, I also make this recipe with two cans of salmon for a rich and hearty treat! I also use whole milk.

I’m going to continue with another favorite soup. Potato soup is always popular and so is cheese. Thanks to DEBBIE HILL,  I’m getting set to make CHEESY POTATO SOUP.

1 32 oz. bag frozen southern style diced hash brown potatoes, thawed!
1/2 cup frozen chopped onions
1 medium stalk celery (1/2 cup) diced
2  14 oz. cans chicken broth
1 cup water
3 TBS all-purpose flour
1 cup milk
1 8 oz. bag shredded American Cheddar cheese (2 cups)
(I like sharp cheddar)
1/4 cup real bacon pieces
4 medium spring green onions (1/4 cup) chopped
In a 3 or 4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover: cook on low heat setting for 6 to 8 hours. The last 20 to 30 minutes of cooking time, mix  flour into milk in a small bowl. Stir into potato mixture, increase heat setting to high. Cover: cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper, if desired. This makes 6 1/2 cup servings. So I doubled this recipe for my family.

There you have it. I’ll give you more soup recipes next week. Also, I want you all to know, it’s OK for you to slurp your homemade soup. (It helps cool it). See you next week. Meanwhile, get in the kitchen and show the love.