My mother-in-law is a saint. That really is the best way to describe her. The woman raised five of the most wonderful and ornery (like, really ornery) men I know, four of whom have married incredibly independent and opinionated (like, really opinionated) women. For the record, I’m one of the four “independent and opinionated” women. She had her hands full when the boys were growing up and still does today with the expanding brood.
I first met Trish in a Wal-Mart parking lot. P, Michael, Bree and I were attending the Chiefs game with Patrick and Michael’s parents and we were meeting up a few miles away from the stadium to consolidate cars in order to save on parking – we were poor college students at the time.
Oh, I should also mention I call her Trish. Not Pat. P is named after his mother, Patricia. Most people call her Pat or Patsy. I’m not quite sure when I started calling her Trish, but it stuck. To me, she is Trish. Alright, glad we are all on the same page now. Back to the story.
It was shortly after P and I started dating and, by then, I had been anticipating meeting the parents for a few weeks. I remember stepping out of the car into the bright, crisp October day, walking around the side of the car and meeting Roy and Trish. After the official introduction, Trish focused in on me and said, “Patrick was right. You have beautiful eyes.”
Wow. How do you respond to that? I’m pretty sure I mustered a feeble “thank you” and hoped I didn’t trip over myself walking through the parking lot. I pray if I have a boy someday and he introduces me to his new girlfriend I am half as genuine and welcoming as Trish.
Trish is a wonderful cook. She is part of the reason I hid my lackluster cooking skills from P for so long. (You can read more about that adventure here). The woman made the Moss boys hot breakfast everyday during their childhood (or so I’ve been told). She’s always whipping up something scrumptious and somehow manages to appease both the picky and daring eaters in the family. She’s mastered the art of having all parts of a meal ready at the same time. A skill I find completely baffling. I can barely get can of green beans open before the timer signals my microwave chicken is good to go.
Her recipes fill the majority of the pages in our Moss Family Cookbook. Today, she is sharing a Moss men (and women) favorite and one I’ve previously featured. However, I always thought we weren’t allowed to share the recipe. When I first wrote about this dish, and each time since when a reader has asked, P adamantly maintained we were not to share the recipe. But Mama Moss said it’s ok. And what Mama Moss says, goes. Period.
So, I’ll let her take it from here.
I found this recipe in a Taste of Home magazine when we lived in Steedman, MO. Back in those days, we would have lots of family come for Thanksgiving. I usually made soup the first night everybody came in. I made this one time and everybody loved it except some of my boys who didn’t like vegetables in their soup. We won’t name names. Since it went over so well, I decided to make it for our annual soup night on Christmas Eve that year. It has now become a family favorite and is always made on Christmas Eve, along with chili and some other soups. Some people like to mix their chili and cheeseburger soup together. And then there are some who still can’t eat a soup with vegetables in it. My comment to them is, “Try it, you’ll like it!”
1/4 cup sour cream
In a 3 qt. saucepan, brown beef. Drain and set aside. In same saucepan, sauté onion, carrots, celery, basil, and parsley flakes in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender. Meanwhile, in small saucepan, melt remaining butter. Add flour; cook and stir for a couple of minutes or until bubbly. Add to soup, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
When we make it, we almost always double the recipe.