My birth mother (who I thought was my sister – another story) always made Hopping John on New Year’s day. The southern tradition said that Hopping John on New Year’s would bring you fortune for the rest of the year. The recipe was simply a mixture of rice, black eye peas and turnip or mustard greens, with bacon sprinkles over the top.
However, most of us look at New Year’s as the beginning of the really cold winter months – January and February – and a perfect time of soup.
If your idea of mushroom soup is the gelatinous glob made by the Campbell company – a soup my grandmother added to anything to make it exotic – then you need to try this simple recipe.
Melt ½ stick of butter in the soup pot
1 medium onion chopped
8 ounces of mushrooms chopped
2 tablespoons of dried parsley
When all the water is absorbed add 1 tablespoon of flour – stir in for one minute.
Slowly add two cups of beef broth (I use McKays,)
Return to a boil then remove from heat.
Add 8 ounces of sour cream
Blend with a food processor – I use one of those hand held processors
Dish out and add pepper to taste. Great with homemade bread and real butter.
This produces about three good size servings.