Traverse City Record-Eagle

January 10, 2013

Grawn church serves up soup for supper

FROM STAFF REPORTS
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TRAVERSE CITY — Soup on a winter Saturday just makes sense.

That's what Blair Library Committee believes.

For the third year in a row, the group is holding soup suppers on the second Saturday of each month from 4 to 7 p.m., starting this Saturday and running through April at Grawn United Methodist Church.

"We have regulars that come every month," said one of the meal's organizers, Gloria VanHoose.

VanHoose described a recent encounter with a member of St. Patrick's Catholic church, which is just down the road.

"He said, 'My wife and I really like coming to that. We have our soup supper and we go right on down to St. Pat's for church,'" VanHoose said.

The group typically offers five varieties of soups and/or stews, along with bread, crackers, salad, dessert and beverages.

"We have a monthly meeting, so we have a whole list of who's going to bring soup this time, and what kind will you make, and who's going to take care of the desserts," she said. "We just go down the list.

"Everybody pitches in."

Admission is $7 for adults and $4 for for ages 3-11, with children under 3 free. Proceeds go toward a fund to build a new library branch in Blair Township.

The church is located at 1260 W. Silver Lake Road in Grawn.

Butternut Squash Soup

2 c. onion, finely chopped

1 (3-lb.) butternut squash, peeled and cubed

4 c. chicken broth

1½ c. applesauce

½ t. salt

¼ t. ground white pepper

¼ t. nutmeg

¼ t. ground cloves

¼ t. curry powder

¼ t. ground coriander

¼ t. cinnamon

In a large skillet, cook onions until transparent, then place all ingredients in a slow cooker. Stir to mix. Cover and cook on low for four to six hours. If desired, process in a food processor until smooth. Return to slow cooker. Cook on low for an additional two to four hours.

--From the Rival Crock Pot cookbook

Easy White Chicken Chili

1 jar cooked great northern beans

1 can cooked chicken pieces

1 small jar salsa

1 small can crispy corn

1 c. shredded Monterey Jack cheese

Mix first four ingredients together in kettle. Heat and simmer for a few minutes. Stir in cheese. You may adjust ingredients to your taste and amount needed.

--Gloria VanHoose