The culture of food in a family often includes a story, a reason that a dish is served on a particular occasion, or called a certain name. Such is the case with Bill’s Hamburger Soup.
My wife and I met in high school. My father had been transferred to Portland courtesy of the Federal Customs Service. He was an investigator working the busy docks on the Willamette and Columbia rivers. While I noticed Lydia, I did not try to date her. I was under the impression she was dating my friend Carl, such are the blunders of the new kid, and I was. We had moved to Oregon during Christmas of my senior year. I was not particularly happy about this until I found that Beaverton High, the school I was thrust into, had an amazing theater department. In my previous school, theater had been my social refuge. Among the many friends I made in those few months at Beaverton was Carl. We each had major parts in a truly spectacular play. Lydia had a part as well. (I won’t go into how she fell backstage during my solo scene hurting herself or how I almost kissed her during a rest period before production.) In any case a year and a half later, we had re-met, become engaged, and my sister had become engaged to Carl. Both couples married during the spring of our sophomore year.
Carl’s parents treated us like the adults we thought we were. They had given us an enormous box as a wedding present that contained all of the spices a new kitchen would need, but which a struggling young couple could not afford. It was a thoughtful gift that truly touched us. Later they invited us to dinner with them and Julie, Carl’s mother, fixed this soup. We loved it and asked for the recipe. She gave it to us, hand written on a card that we still have and use. (Though I am told by my wife that the card is actually written in Lora’s handwriting and I am wrong, but this is the way myths begin and expand to encompass our collective memory.) Carl’s parents, Charlie and Julie, have passed away now, but each time we serve this soup we think of them and how much we liked and admired them. They made us feel welcome in a grown up world we were only beginning to enter

 

BILL’S HAMBURGER SOUP (Exactly as Julie wrote it.)
Melt 10 tbsps. Butter in a large pot (at least 5 qts.) and saute 1 chopped onion (med. Sized) until golden (can include 1c. finely chopped celery and ½ c. chopped green pepper, if desired).
Add 10 tbsps. flour, stirring to a smooth roue. Slowly add 6 c. rich milk and 6 c. beef stock or beef bouillon stirring constantly to prevent lumps, then reduce heat.
In a frying pan, slightly brown 1 ½ lbs. hamburger. Drain off any fat then add to soup. When soup begins to bubble, add 3 pkgs. frozen vegetables- peas and carrots, corn, green beans – and cook for 6-8 minutes.
Add 1 cup sour cream or IMO, stir and serve. May sprinkle with parsley or croutons.