A great pioneer soup for a cold night

One of the earliest settlers in the Jackson Hole valley, and a member of the Cunningham Cabin posse, was Steven Leek. While I never knew him, I worked for his daughter, Mrs. Leonora Quinn, in her later years. She was a lovely old lady and I enjoyed sitting and talking with her after I’d cleaned her house and carefully dusted the beautifully carved furniture she and her late husband had carted over the AlCan highway. 

Mrs Quinn was a woman who knew how to cook and she didn’t mind sharing if it meant I’d stay a little longer and keep her company. I was only too happy to oblige. One of the recipes she shared with me was a superb soup that my children – now long since grown – love to this day. It’s great for cold winter evenings. I’d like to share this old recipe with you, updated for today’s cooks.

Mrs.   Quinn’s Soup 

In a large heavy saucepan:

Melt:               ½ C.                 butter (or margarine)

Whip in:          2  C.                 flour to make a smooth paste

Stir in:             ½  Gal.                        hot water

Heat 

Meantime in another pan:

Saute:              2 C.                 ground beef (1 ½ lb.) Drain off grease. Add to soup.

Add:                1 C. each

                                                Chopped onion

                                                Chopped carrots

                                                Chopped celery

Parboil all

Add                 2 C.                 Frozen mixed veggies

                        1 lg.can           Tomatoes

                        1 Tbsp             Accent (optional - I never use it)

                        2 Tbsp             Beef bouillon or beef-flavored soup base

                        2 Tbsp             Worchestershire sauce

                        1 Tbsp.            Black pepper

Reduce to simmer and cook until vegetables are done. Serve. 

This soup may be either frozen or canned with great results.