2008 Columns

2007 Columns

2006 Columns

The Gourmet Librarian

Photograph of the Gourmet Librarian and her family

The "Gourmet Librarian" is a monthly series on the CCPL Website

December 2006

Polish Mushroom Soup

For my wedding anniversary, our family took a trip to where I grew up in Warren, a suburb of Detroit, Michigan. I lived at 12 mile road (12 miles from downtown) and Dequinder on Westbrook. The neighborhood was very ethnic, and several of the families were able to speak other languages. There were Grandparents in the homes who were from the "old country".

First there were the Risi's next door. They were Italian and their house always smelled like spaghetti sauce. I truly believe that Mrs. Risi left a pot of it perpetually boiling on the stove. Next door to the Risi's were the Vretta's. They were Greek and I tasted my first Greek food in their home. The Klausenberger's lived across the street. He was from Hungary and she was from Romania. Mrs. Klausenberger was my babysitter from the time I was 3 years old until I didn't need a sitter anymore.

Then there was Mrs. Kulpa. She lived across the street and was Polish. Since we lived so far from my real grandparents, we adopted Mrs. Kulpa as our "grandma". She was a ballerina before marrying Mr. Kulpa and having a family. She could also play the organ and piano. She was our substitute babysitter and she would wake us up in the morning by playing the piano. She cooked some delicious things and one of the dishes that I will always enjoy was her Polish Mushroom Soup. She always served this at Christmas and my mom and I generally make it around the holidays. At Easter she would add some beet juice to it to make it pink. "Grandma" Kulpa is now 94. I was so happy to be able to spend some time with her on a recent trip. My children enjoyed visiting with her and she enjoyed their antics.

Next to Mrs. Kulpa were the Keck's who were German. Then there were the Petrieka's who were also Polish. I had Native Americans a few doors down and Indian's around the corner. I went to school with Gulhuvski's, Czechyurhoski's, Czmielarczyk's, Zaleski's and DeCarlo's. With a name like Hall I was an oddity.

I attribute my love of ethnic food to all of my friends, neighbors, and co-workers. I visited their kitchens and tried new things. I learned to make dishes that my mom didn't make in our kitchen.

My family enjoyed ethnic restaurants before it became trendy to enjoy ethnic restaurants. We would go to the Polish bakeries and buy Chrusciki and Kolachky. My dad would stand in lines on Fat Tuesday, even though we were Baptist, to buy Paczki. We enjoyed eating at the local restaurants. One of our favorites was Under the Eagle where you can get a combination platter that includes pierogi, sauerkraut, kielbasa, stuffed cabbage, mashed potatoes and a blintz - for just $9.55. We would go to Greektown and eat Saganaki, Avgolemono, Moussaka, and Spanokoteropeta. We would go to the Mexican Village restaurant, the first restaurant to serve Mexican food in Detroit, and eat Queso Flameado, Chile Relleno, and Flauta.

I hope that you will be a little adventurous and try this delicious soup. Make some traditional things this Christmas but look at other people's traditions and try something new. Merry Christmas!! and Happy New Year!!

SEE YOU NEXT MONTH! MEET ME IN THE KITCHEN!

Lisa, The Gourmet Librarian

Polish Mushroom Soup

To Start and Have Prepared:

  • 16 ounces chopped mushrooms (wild mushroom like Bella or Porcini are the best but White Button mushrooms will do)
  • 2 medium onions
  • 2 tbs butter
  • Juice of 1/2 lemon or 2 tbs bottled lemon juice
  • 1/4 cup water
  • 6 cups beef brothy
  • 1 cup sour cream
  • 3 tbs flour
  • salt and pepper to taste
  • Dill

Directions:

Wash and chop mushrooms. Sauté with onion, butter, lemon juice and water for 20 minutes. Add 5 cups of broth and simmer. In a separate dish blend sour cream and flour. Blend into remaining cup of broth. Add slowly to pot, stirring constantly. Salt and pepper to taste. Serve garnished with fresh dill or with dill sprinkled on top.

Tips:

Mrs. Kulpa would add a little vinegar to give it a tart and interesting taste. She always served it before dinner as the appetizer or first course.