STRONGSVILLE – Are you a soup person? What does the hot liquid goodness of French onion, white chicken chili, chipotle leek potato, sauerkraut, Italian wedding, carrot, corn chowder and chicken dumpling do for you? Do I have your mouth watering? What if I add in apple, peach and pecan pie?
I’m guessing I had you at French onion. The aforementioned menu was but a sampling of what could be found at the Strongsville Historical Society Soup Supper. The annual event took place at the Ehrnfelt Senior Center Jan. 27.
Last year’s incarnation was postponed to February due to inclement weather. While the east coast of the United States experienced a blizzard, the lucky folks at the soup supper warmed their insides with some of the best soup this side of Nantucket.
Bob Mittelstaedt had a great idea almost 15 years ago when he decided to gather a few historical society members for soup and conversation in the Great Room. The event expanded to other rooms, then to the Old Town Hall and eventually to the Ehrnfelt Center.
The event was sold out. Walk-ups are not encouraged because the space will only accommodate so many, but no one is ever turned away, according to Strongsville Historical Society President Ruth Brickley.
“There’s an assortment of soups and pies are always a popular dessert. We’ve never changed the dessert menu,” she said. “People come for soup and pie. It’s a limited menu, but they fill up.”
Ellen Dublo loves the event for its warmth in more ways than one.
“We’re warming our tummies and we’re in warm company,” she said.
Denny Franz added, “The food’s delicious. It’s so nice to have so many different types of soup.”
And what was Franz’s favorite?
“French onion,” he said.
Dana Martin had to think for a moment when asked that question. After pondering she answered, “It’s probably between chicken paprikash and sauerkraut. I’m such a soup person that I get a spoonful of each.”
Soup was donated by society members and restaurants; such as Don’s Pomeroy House (red seafood chowder), Molly McGhee’s (chicken paprikash) and Zoup! (lobster bisque and chicken pot pie).
Dale Finley brought his southwest corn chowder to the event. One had to look or taste quickly because it was gone in a New York, well maybe a Phoenix minute.
Finley’s concoction contained potatoes, onions, corn, cilantro, bacon, butter, and a number of salts.
“The secret to it is southwest hot stuff,” he said. “It makes it spicy and I use heavy cream and chicken broth. That’s the sauce.”