The Amish Cook from Oasis Newsfeatures

My husband and I were at a local restaurant / deli yesterday.  On their menu was Rhubarb Mushroom soup.  My husband had to try it.  His first word upon tasting it was "Wow!!, taste this".  So, I tried it.  "Wow!!!"  It was delicious.  The rhubarb gives the soup a winey taste.  It had a strong celery, mushroom flavor.  It was so good, that I came home and started looking for a recipe online, which led me here.  The only thing that I can see might be different with this version, is that the one here calls for noodles, and the one at the deli didn't have noodles.  I really would encourage all of you to give this recipe a try.

When I was younger (many long years ago) I loved applesauce and rhubarb sauce.  I would always tell my mother that when I get old and don't have any teeth, all I am going to eat is rhubarb sauce and applesauce.  Around here, unless you grow it your self or know someone that grows it, you couldn't find it. 

Last fall, I found some at our Menonite Store (The Country Cupboard in Crofton)  I bought all they had - which was only 3 pound bags.  I was in heaven for a week.  I think I ate the majority of it.  Hubby liked it, Ashley wouldn't even try it.  Makes me think I am going to go out to the store tomorrow and look if they have some. 

As for the soup ---  Don't think so..

I love rhubarb, around here it grows in most yards, I pick a lot of it in the spring and freeze it for pies and crisps during the year, I make strawberry rhubarb jam also, my brothers and I used to get in trouble with my mom when were young, she would find us in her rhubarb patch with a salt shaker just eating stalk after stalk, yes it is very stringy, my husband can back that up, when we were first married and I was not real swift in the kitchen i fed a bunch of tough stalks down the garbage disposal, my hubby and our neighbor spent hours unwinding rhubarb strings from the disposal blades, lol....After reading the recipe above I think the rhubarb will just give the soup texture, with a whole tablespoon of dill weed in there I would imagine that will be the prominate taste......I might give it a try this later this spring when mine is ready to pick....

You know, rhubarb aside, it sounds like a pretty decent veggie soup.  Talk to Lovina about it...I bet she would be brave enough to give it a try!

Just talking about rhubarb makes my teeth feel fuzzy and it makes my mouth water! Sorry....I do like Rhubarb Crisp though.

I'll just use the mushroom part and leave the rhubarb in the ground.

  The rhubarb is just popping out of the ground. I usually pick it in May, you wait for the stalks to turn from green to red. I would say it is more savory, it is very tart so sugar is needed. It likes sun and water.

I've had rhubarb pie and strawberry-rhubarb pie, but don't think I want rhubarb in soup. I think it's kind of stringy.

I've never personally rhubarb - it's not grown down here or even stocked in the groceries.  Is it a totally unique flavor, or is it similar to something else.  It looks similar to celery - is the texture the same as celery.  I've seen recipes and seen Martha Stewart make strawberry/rhubarb pie so I've assumed it was more sweet than savory. Is that correct.   When is it harvested?

   I don't know if it is just me, I have read the recipe three times and I don't see when you add the rhubarb.  Not sure if I would try it, I am not fond of carrots, but I do love cooked rhubarb. Rhubarb, chopped, a little water and sugar to taste.

I've never had rhubarb before and reading this recipe, doesn't make me want to try it either.  If my memory is correct, isn't rhubarb tangy?

I might have to try it without the rhubarb. Otherwise no thank you.

I'll pass! Ha, ha!