Gourmet Soups for Charity

About two weeks ago I received an email from Linda Coates, Executive Director of the Fargo-Moorhead Symphony Orchestra. She was organizing the first “Gourmet Soup Kitchen to benefit Churches United for the Homeless” at the Scheel’s Center at Oak Grove Lutheran School. You know, it’s funny, because you just never know with something like this how things are going to go. 

Well, I participated in this and it was a GREAT success! The idea of having a variety of soups and giving the proceeds to a very worthy cause is something that we, as a community here in Fargo love to support. The place was totally full.  Of course what made it so much fun was all the different kinds of soup and the people serving them.

I did get the opportunity to taste a few of the soups—I’m so lucky! Father Jim Meyer’s Shrimp Bisque was mouth-watering good. Smooth and creamy of course, with large tasty shrimp, Tom and Georgia Dawson’s White chili with its secret ingredient (cinnamon), which she was sharing with everyone, was a fun surprise! I have never put that in chili successfully.
Hotel Donaldson had a corn and potato bisque and it had a nice balance of flavors.

Linda Coates, a gourmet chef in her own right, made Crème de la Farmer’s Market (vegetarian). What made it even more special, as Linda always does with her food, is that she had Brussels sprout chips made for the soup. Where does she find the time?

So I would love to get the recipes for these soups (hint hint.) I am putting out the call to those listed above to say that the Reader’s readers need these. I really wish I had the time to try them all, but I too was serving.  I look forward to this next year and the great company this always brings from both those serving and ingesting.

Last week I asked what Jess was eating, and she wrote me to let me know!  I would expect nothing less of her. She even told me her opinion of Brussels sprouts. Let’s just say she is concerned about me and vegetables.

Jess also included a great recipe for me to share with you. She told me that she and her boyfriend tried this simple, easy chicken recipe. She said “Oh my goodness, it is so good.” You can serve it by itself or over egg noodles. They like to put it over egg noodles. It’s very filling. Jess loves it and it’s got a lot of protein in it.
Jess’s Baked Chicken and Cheese

Ingredients:
8 boneless chicken breast halves
8 slices Swiss cheese
1 can Cream of chicken soup
1/2 cup Milk
1/4 cup Sour cream
1 1/2 cups herb stuffing crumbs
1/4 cup Melted butter
Few mushrooms
Green pepper
Parsley

Directions:
Place chicken breasts in a buttered 9x13 inch baking dish. Top each with a slice of cheese. Mix together the soup, milk and sour cream. Pour over chicken and cheese. Top with herb stuffing. Drizzle melted butter over. Cover with foil and bake at 350 for 30 minutes, then remove foil and bake another 30 to 40 minutes.
Serves 6 to 8.

I’m still looking for alternative Holiday meals to share with our readers. If you have something, please email me. Don’t be shy now. Oh, and I am looking forward to learning all about an upcoming mushroom dinner to share with you, my readers.
And on a last note I just have to say that after last Saturday night at the Civic, I may just have to start eating Jelly Rolls! What a game! Go Derby Girls!!!

Be safe and eat well. Until next week….

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