“I asked how she made that soup, which I’d had nowhere else. That soup, she told me, was her father’s favorite. His German mother had taught his wife the technique when they were first married…when my grandmother was 16, her father became ill with lung cancer. His wife and that soup gave him comfort as he lingered.
A year later the Great Depression hit and her mother was left alone to run the family farm. I saw my grandmother in a new light, imagined my own little girl one day becoming a woman and learned a new and burning appreciation for family, community and the stories that connect us.
I owed it to fruit soup. I came back to the magazine and wrote a column asking readers for recipes and stories of family and community. Out of that project grew the first Nebraska Kitchens Cookbook.”
Publisher of Nebraska Life Magazine
|Number of Servings:||8-10|
|Ingredients:||6-7 cups water
½ cup raisins
½ cup prunes (pitted, fresh or dried)
2 apples, peeled, quartered
2 cups Bisquick mix
1 tsp salt, to taste
½ cup sugar
1 cup sour cream
|Directions:||Stew raisins, prunes and apples in 6-7 cups water for 15-20 minutes. Make dumplings according to instructions on box. Drop into fruit mixture spoonful at a time. Add ½ cup sugar.
Finally, take a few spoonfuls of broth and put in sour cream dish to break it down. Then fold the sour cream into the soup. It’s the sour cream and sugar that give the soup its pizzazz.