“SOUP’S ON !!!”

As the weather shifts from “top down” to gloves on, we think about soup. Great soup has always been the answer for warming up your innards. Of course, chicken matzah ball soup is referred to as Jewish Penicillin by many and deli’s are known to go through quite a lot of same during the winter months. There are so many places to dine on soup, either as a starter, and add-on or even in some cases, a meal.  Over the years of dining at Prairie Grass, I have found that Chef Sarah, who uses local fresh ingredients, always prepares soups that are enjoyable and easily can serve as the perfect lunch.

While some restaurants have the same soups on their menu daily, those that are known for farm to table, fresh and local, alter the menu based on what is the freshest for their patrons. We are starting off our “Soup’s On” segment with two soups- Mushroom and a Cabbage soup that is far different from what my grandmother used to make during winters ( every Sunday).

I stopped by and picked up the two containers ( about a quart each), with bread and butter and brought it home, still piping hot. At home, we placed the two different soups into our soup bowls and enjoyed a wonderful lunch. While Jane is not big on “Cabbage” she adored the flavors of the broth and cabbage as well as the pieces of meat. I grew up on this type of soup every Sunday ( unless it was a Jewish holiday) and I must say, this was far better than anything my Grandmother ever served.

On the other hand, when it comes to mushrooms , I am not one to enjoy  for the most, but the flavor and consistency were perfect and knowing that the mushrooms are from a local area farm, made the flavor even better. You can dine in or pick-up.