The soups, provided by church members and served from crockpots, were excellent: cream of mushroom, lentil and ham, cabbage, and a couple of others.
Here's St Barnabas member and acolyte Matt Rodman's recipe for cream of mushroom soup:
This soup usually makes four servings but, to tell you the truth, at this apartment when I make it I never have leftovers.
Melt butter in a large saucepan over low heat. Add the green onions and sauté until wilted--about 5-7 minutes.
- 8 green onions, sliced (reserving 4 teaspoons of the green for garnish)
- 4 Tablespoons butter
- 2 Tablespoons flour
- 1 teaspoon curry powder
- 2 cups vegetable or chicken stock, heated
- 2 cups milk
- 3/4 cup mushrooms, chopped
- salt and pepper
- 1/2 cup whipping cream
- 2 egg yolks
Increase heat to medium, add flour and curry powder, and stir for about 2 minutes.
Remove from heat--and whisk in the hot stock and milk. Add mushrooms, salt, and pepper. Cover partially and simmer for 20 minutes, stirring occasionally.
Whisk the cream and egg yolks in a small bowl. Lighten the mixture with a couple Tablespoons of the mushroom soup, then whisk it all into the soup. Cook on low heat, stirring from time to time, until thick--about 4-5 minutes.
Ladle into bowls and garnish with the reserved green onion slices. Serve immediately.