Momma Said 7-31-24

By Teri Cayton

The Parsons Advocate

Crisis with brother has been averted again.  He is doing better and our sister is staying with him for a bit to make sure he does what he is supposed to.  I don’t know how much more my heart can take.  Momma Said, “What don’t kill you will make you stronger!”  I should be able to lift a car by now but I am not going to try.

The weather has cooled a bit but we still need rain.  I am sure we will have an early fall if this keeps up.  The leaves will just fall off the trees without even turning color.  All the creeks around here are dry and the bigger rivers are not showing up much better.

I hope we don’t get a gigantic storm with the ground being this dry, it will run off and then everything will flood.  Momma Said, “Our lives are either feast or famine.” We have nothing or too much no middle ground anymore.  And that speaks for the pickle our country is in right now.  

We are in serious trouble and nobody seems to notice.  If we do not get our heads out of the sand and start taking interest in what is going on we are going to be just one flush from being in the sewer.  I don’t think the younger generation knows, or cares, what is going on in politics today.  Momma Said, “Wake up people and take some action against what is happening.”  We are the laughing stock of the world.  Now with the Olympics coming up that is going to take people’s interest away from what is happening right under their noses.

Hungarian Mushroom Soup

4 Tbsp. unsalted butter

2 cups chopped onion

1 lb. Fresh button mushrooms, sliced

2 cups low sodium chicken broth

1 Tbsp. Hungarian sweet paprika, or 1-1/2 tsp. Hungarian hot paprika

1 Tbsp. low sodium soy sauce

1 tsp. dried dill

1 cup milk

3 Tbsp. flour

½ cup sour cream

¼ cup chopped fresh parsley

2 tsp. lemon juice

1 sp. Salt

1.4 tsp. black pepper

Crouton (optional)

1. Melt butter in a 4 to 5 quart pot over medium heat.  Add onion; cook 5 minutes.  Add mushrooms cook 5 minutes more.  Stir in broth, paprika, soy sauce and dill.  Reduce heat to low and simmer, covered, for 15 minutes.
2. Whisk together milk and flour in a small bowl, stir into soup.  Simmer, covered stirring occasionally for 15 minutes.
3. Stir in sour cream, parsley, lemon juice, salt and pepper.  Simmer, covered until heated through, 3 to 5 minutes.  Garnish with parsley and croutons.