European Stars And Stripes (Newspaper) - January 8, 1987, Darmstadt, Hesse                                By Sharon Hudgins special to stripes Magazine say soup to most americans and you la gel a Neutral if not negative reaction. Probably that s because Many people think of soup a a watery somewhat Salty mildly Flavoured liquid thai comes from a can. To hum. One american company above All others has done the most to promote this image of soup although quite unintentionally i m sure. It offers umpteen different flavors All of which have contributed to the Art of cuisine just about As much As Andy Warhol s famous soup can painting contributed to the world of Art. To hum again. Homemade soups Are quite another matter however. In societies where modern food preservation technology is non existent or Only recently acquired homemade soups still play a major role in the culinary repertoire. Foreign visitors and immigrants to the United Stales often Are surprised at the Lack or indifferent Quality of soups in North american cuisine. Europeans asians africans Middle easterners South americans All Are accustomed to eating Rich flavorful nourishing soups As a first course a main dish or even dessert. I be been served a steaming bowl of Chicken Rice Lemon soup for breakfast at a Taverna in Northern Greece. Breakfasts in Lapan would t have been Complete without a lacquer bowl of miso shirt. Cold Strawberry soup began a memorable dinner in Budapest. Creamy Peanut soup was the dessert after an especially Fine meal in Hong Kong. And daily portions of thick chinese Corn soup helped nurse me Back to health during a serious illness in Taiwan. Canned american soup on the other hand was reportedly a marketing failure when it was first introduced in South. America. Not Only was the taste alien but also the concept of canned soup As a convenience food consumer surveys showed that latin american housewives were psychologically unwilling to relinquish their perceived roles As preparers of the family meals. They believed that no True wife or Mother would take the easy Way out by opening a can and serving her family a commercially manufactured soup. Homemade soups Aren t difficult to Cook and you might even be surprised at How Good they taste. Another advantage of making soups at Home is that you can control what goes into them no preservatives no cholesterol fats less Salt or none at All substitute Lemon juice. The following recipes Are for three Hearty soups that Are guaranteed to take the chill off these cold Winter Days. Cula Schuppe goulash soup is a perennial German favorite served at restaurants and Homes throughout the country. Derived from the traditional hungarian Shepherd s Stew Gulasch Suppe is a thick meaty mixture highly Flavoured with herbs and paprika. I recently ate this same soup in Prague where it was listed on a russian specialities menu As byelorussian Borsch while russian soup. The Only difference was a Large Dollop of sour Cream had been stirred into the soup just before serving an interesting Garnish that i could certainly recommend. Pumpkin soup and Chestnut soup Are the food Lover s answer to canned Chicken Noodle. They taste delicious they la warm both your body and your soul. Cula Schuppe goulash soup t Pound beef Chuck roast Arm roast Etc Pound lean Bacon 2 medium onions 1 Leek White part Only 1 Green Bell Pepper 1 red Bell Pepper 2 medium potatoes peeled 6 Large cloves of garlic 3 medium tomatoes peeled /4 cup vegetable Oil 2 Tablespoons Tomato paste 3 Tablespoons Sweet mild paprika powder 1 Tablespoon Caraway seeds 2 Teaspoons dried thyme 2 Teaspoons dried Marjoram 1 Teaspoon Salt 1 Teaspoon freshly ground Black Pepper 4 cups water or beef Stock Cut the beef into Small cubes about i Inch on each Side. Chop the Bacon into Small pieces. Finely Dice the onions Leek Bell peppers and peeled potatoes. Mince the garlic. Peel and chop the tomatoes. Put the Oil into a Large 5-quart Stock pot Over medium High heat. Saute the chopped onions until they Are browned. Add the meat cubes and Bacon and Cook stirring constantly until the meat cubes Are browned on All sides. Add All the remaining chopped ingredients to the pot and stir Well to Combine them. Finally add the Tomato paste and All the remaining herbs and spices. Stir Well. Add 3 to 4 cups of water or beef Stock. Bring the mixture to a boil then reduce the heat and let the soup simmer uncovered for one hour. Stir occasionally. Taste for seasoning and add More Salt if desired. Serve hot accompanied by slices of Rye bread. Makes approximately 10 cups of soup. Serves four to six people As a main course six to eight people As a first course. Note the flavor of this soup is even better if you make the soup one Day in Advance then reheat it just before serving. Gulasch Suppe also freezes Well. Creamy pumpkin soup 2 medium onions 2 Large cloves of garlic 1 cup milk 3 Tablespoons butter 1 Tablespoon mild Curry powder 3 cups Chicken Stock 1 Tablespoon Brown sugar 1 Tablespoon Lemon juice 2 to 3 Teaspoons freshly grated Nutmeg 1 Teaspoon Salt 2 cups one 16-ounce can unsweetened pumpkin Puree 1 cup whipping Cream Garnish if you do not plan to use whipped Cream for a Garnish then make the soup with 2 cups of milk and 2 cups of Chicken Stock chop the onions and garlic very Fine. Put the milk into a Small Saucepan Over Low heat. Melt the Buller in a Large Saucepan. Saute the onions in the melted butter until they Are soft and Golden but not browned. Add the garlic and saute for two minutes More. Stir in the flour and Curry powder and Cook stirring constantly for two to three minutes. Remove the pan from the heat and stir in the warm milk. Pour the contents of the pan into a blender Container and blend on medium Speed until the onions Are thoroughly pureed. Pour the Puree Back into the Large Saucepan and stir in the Chicken Slock Brown sugar Lemon juice Nutmeg and Salt. Make sure the ingredients Are thoroughly mixed. Add the pumpkin Puree and stir until All the ingredients Are Well blended. The mixture should be smooth. Return the pan to the stove and Cook Over medium heat stirring constantly until the soup is hot and begins to thicken slightly. Do not let the soup boil. Taste for seasoning you might want to add a bit More Salt depending on the saltiness of the Chicken Broth you used. Whip the Cream until soft peaks form. Ladle the soup into bowls and Garnish each serving with a Large Dollop of whipped Cream. Grate additional fresh Nutmeg Over the top if desired. Serve hot. Makes 6 Servings. Chestnut soup 1 Pound chestnuts about 30 to 40 whole chestnuts peeled 4 cups Chicken Stock 1 medium onion finely chopped 1 Teaspoon Salt it Teaspoon freshly ground Black Pepper 3 whole cloves 1 Bay Leaf 2 cups milk 1 cup Cream 1 Teaspoon freshly grated Nutmeg 6 Tablespoons Sherry optional mild paprika or freshly grated Nutmeg Garnish you can substitute 2 to 2% cups of canned unsweetened Chestnut Puree break the peeled chestnuts into coarse pieces. Put the chestnuts with the Chicken Stock chopped onion Salt Pepper cloves and Bay Leaf into a Large Saucepan. Bring the mixture to a boil Over medium heat then reduce the heat and simmer the mixture partially covered until the chestnuts Are soft about 40 minutes. Stir occasionally mashing the chestnuts against the sides of the pan. If using canned Chestnut Puree add it together with the Chicken Stock onions and seasonings and simmer the mixture until the onions Are soft remove the whole cloves and Bay Leaf. Puree the contents of the pan in a blender or food processor or Force the mixture through a Ricer food Mill or Strainer. Return the Puree to the pan and stir in the milk Cream and Nutmeg. Taste for seasoning and add More Salt if desired. Heat the soup Over medium heat stirring constantly until the soup is very hot but do not let it boil. Ladle it immediately into 6 soup bowls. Lightly stir 1 Tablespoon of Sherry into each serving if desired. Although the Sherry is an optional ingredient it greatly enhances the flavor of the soup Garnish with a sprinkling of mild paprika or freshly grated Nutmeg. Serve hot. Serves six people As a first course or four people As a main dish soup. Junu Tafb 1987 Tori put Duguine