Brenda Hughes doesn't make soup often, but when she does, she makes a vast quantity.
Hughes' homemade vegetable soup was served up to about 50 people or so last Thursday during the fall card party at St. Mark's Episcopal Church.
"It's a perfect soup day," said one of the kitchen staffers as she ladled up bowls of Hughes' soup. Her soup was served next to the chicken noodle soup made by Ed Evans.
She started the soup by combining beef stock, vegetable stock, and a touch of water. She added vegetables - canned green beans, and frozen corn, peas, carrots, and lima beans. In went both canned and diced tomatoes, raw potatoes, salt, and stew beef. "I forgot the onion," said Hughes.
She cooked it at home on the stove top for 90 minutes. She then finished the cooking process in the St. Mark's Parish House kitchen where it cooked on low for a few hours.
Hughes knew some seniors and those who have to watch their sodium levels would be eating the soup so she left room for the consumers to add salt and pepper to their own liking.
"It is a good soup day. I like to make soup if the day's right for it, in winter. I will not make it on a hot day," said Hughes.
She also forgot a key element.
"I didn't taste it. But I haven't seen anybody that didn't like it," she said.
Colleen Chamberlain was eating Hughes' soup. "It had a variety of vegetables and a nice beef stock. It was very good," said Chamberlain.
The soup was served along with a variety of sandwiches, chips, and homemade desserts.