Tuesday Display Chain: "Autumn at the Table...."

Whew!!

Last week in Miss Misi's continuous display chain....I made it, I made it!!! Yippee!!
(Although Misi will probably kick me out after this week....)

And "whew!" again....Misi really made me work for this one!

This week's theme:  "Autumn at the table ~ One place setting with a yummy recipe prepared and shared....."  You cut me to the quick, Girl.  YIKES!

Confession:  DH does most of the cooking.  It started when I worked full time and he, well, didn't work at all, and we found out he was very good at it.  I have since been relegated to "speciality foods:"  hors d'oeuvres, desserts, foreign food, gourmet, casseroles, my mom's special dishes and....SOUPS!!

And, to me, autumn, in all its resplendent glory, also means comfort food and SOUP ranks at the very top of that category for me....Personally, I think I could live on soup (and a wonderful hunk of crusty bread....Oh...and maybe a slice of a wonderful Gouda.....)

But, again, I digress.....

Here's my offering this week:

Dead Man's Soup A la Crow:

 

Despite its name (which I WILL explain), it's YUMMY in my book....

Here's how:

2 Tbsp butter

1/2 medium onion (course minced)

2 slices of bacon (I like more...yeah...of course!)

4 Tbsp flour

4-1/2 cups water

5 chicken bouillon cubes

1 can creamed corn (for a creamier soup, run through a blender) (I don't....)

2 eggs (beaten)

1/2 cup milk (to be added last)

Salt and pepper to taste (Caution on the salt, as the bouillon is salty....Start with 1 tsp or so of pepper (yeah, we like our pepper....)

Mince the bacon and onion and place in a dutch oven or stew pot.  Fry until the bacon and onion are done:

Add butter and let it melt:

Sift the flour into the bacon, onion, and butter.  Stir until completely mixed.  (If your roux is too dry, add more butter....)

Add the bouillon cubes and water (a cup at a time), stirring constantly.  When the broth and the roux have been incorporated, add the creamed corn.  Heat to a low boil, stirring occasionally.

Drip the beaten eggs in a narrow stream into the boiling soup that you are constantly stirring:

(Yeah, that was hard to photograph stirring, drizzling, and snapping a photo....)

When you have incorporated all of the egg into the soup, turn off the heat.....

Stir in the milk, and season with salt and pepper (remember - easy on the salt until you taste test it first):

(Note: Shown is a double batch....The recipe is for "soup for 4," a single batch....)

So why "Dead Man's Soup"?  Well, the very first time I made it, the next night my DH asked if there was any "Dead Man's Soup" left.  I asked him why he called it that....He said "Because it really sticks to your bones...."

Bone Appetite!!  (And, no, that's not my DH....He was much taller....) ;o)

I am so blessed....

Go to 1890 Gable House Musings to find out what the other chain gang members have on their autumn tables....

And a huge, big, thank you to Misi for four weeks of fun.....And ensuring my boys are eating well tonight! ;o)