The latest from the human maelstrom in the Middle East is reverberating around the Beltway. Reliable Sources suggest US forces are prepared to launch new, potentially major, military operations against Iran “within 96 hours of receiving” an order from President Donald Trump. According to the shorter version on the bottom of the flat screen in The Conference Room, that would be short and lethal.

Autumn is keeping pace with the various passions as the rich blue skies are now gray with low textured clouds. We have formally now left the months of warmth behind and turned to the business end of the calendar. After nearly two weeks of golden light, cool air and pleasant afternoons, the clouds came back today. Ahead lie costumes, clocks and ballots, all demanding attention over the next six days.

Around the Conference Table, we decided to address the general agitation with something we could actually put in a bowl.

Kelly saw the opportunity to polish her certificate of training and took charge.

You know Kelly: she is our latest communications Intern, and is learning how to turn the activity in the Galley into something the rest of us can understand. The opening next season of the Copper Canyon steak place just up the Pike is going to be one of our test kitchens. They don’t know it yet, so bear with Deridre as she does the details.

Between the GMU Communications Program and the Socotra Food Management & Skilled Trades Program, she has already acquired a not
ebook full of assignments.

Somehow, though, she escaped a permanent portfolio in Beef, Chicken, Pork or Seafood Departments. Maybe it was too crowded.

That left an opening for Soup.

It is a substantial territory. Soup crosses departmental boundaries, accommodates leftovers and gives people something useful to do while they argue about the news.

Kelly began collecting suggestions from the Usual Suspects, then selected three recipes from Amanda Rettke’s “I Am Homesteader” and “I Am Baker” websites for our autumn lineup.

We begin with French Onion, since slowly cooking a pot of onions seems a reasonable way to spend a cloudy afternoon. We have features on proper caramelization techniques, but today has Happy Hour approaching and it is time to get the Day Staff- the ones active when the sun is shining- ready to face what is going to be happening tomorrow!

The fuller version of the French Soup brings caramelized onions together with chicken and beef broth, croutons, and a generous topping of Gruyère and Asiago. There is some patience involved, followed by that moment under the broiler when the cheese bubbles and everybody suddenly discovers a reason to visit the Galley.

Kelly recommends having the bowls ready before that happens. The counter in the Galley is already lined up with the nice pottery urns.

But this is a busy place. The second selection is Easy French Onion Soup, entered in our notebook under “Cheat’n.” That is an affectionate designation around here. Yellow onions, beef broth and Worcestershire sauce provide the foundation; croutons, Parmesan and provolone finish the job.

You still have to cook the onions. Even the shortcut requires somebody to stand by the stove. But it is a manageable undertaking, with a handsome bowl at the end of it.

Then Kelly heads for Cajun country.

Her third selection is Cajun Potato Soup: browned andouille sausage, potatoes, onion, celery and red bell pepper in a seasoned chicken broth, finished with cream and cheddar. It has enough substance to make a meal and enough spice to get the Conference Table’s attention.

The heat can be adjusted. There is usually someone who wants more cayenne and someone else who believes the first pinch was a serious management error.
Kelly has a pencil. She can record both opinions.

The recipes belong to Amanda Rettke, whose original versions are linked below. Kelly gets the credit for finding a useful autumn assignment and assembling the selections. The accompanying artwork is an original illustration of the menu.

That gives us three bowls to consider while the weather settles in and the calendar gets lively.

The costumes can wait by the door. Somebody will handle the clocks on Saturday night. The ballots deserve their own careful attention.

For the moment, Kelly has a soup portfolio.

We have spoons.

Recipe sources:
• French Onion Soup — Amanda Rettke, I Am Baker: https://iambaker.net/french-onion-soup/
• Easy French Onion Soup — Amanda Rettke, I Am Homesteader: https://iamhomesteader.com/easy-french-onion-soup/
• Cajun Potato Soup — Amanda Rettke, I Am Homesteader: https://iamhomesteader.com/cajun-potato-soup/
Selections by Kelly — GMU Communications Program / Socotra Food Management & Skilled Trades Program.

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