Winters in Northern Minnesota are not for the faint of heart. They turn your eyelashes into icicles, make your car battery question its existence, and turn the simple act of going outside into a survival sport. Naturally, we had two major coping mechanisms: soup and public television cooking shows.
As a kid, I would watch Julia Child wield a cleaver like a Viking warrior, cheerfully reducing chickens to their component parts. Then, there was Pol Martin—a French-Canadian chef whose TV specials fascinated me, mostly because he used a microwave in ways that seemed downright revolutionary (this was before I even knew what a microwave was).
I didn’t understand his recipes, but I loved watching him work. He had this delightful way of explaining things, making cooking feel elegant and effortless—even when the dish was essentially a heated-up casserole. Today, some people make fun of his reliance on microwaves, but his cookbooks? Actually fantastic.
Unlike Pol Martin, I don’t cook soup in a microwave (because that would be culinary treason), but I do use some of his methods and ideas in my winter soup lineup. And now, I’m passing them on to you—because if there’s one thing you need to survive the cold, it’s a solid soup rotation.
1. Voyageur’s Cream of Mushroom Soup
(For When You Want to Feel Fancy but Also Just Need to Warm Up)
Cream of mushroom soup gets a bad reputation—mostly because people associate it with canned soup glop used in Midwestern hotdish recipes. But this? This is the luxury edition.
This version is inspired by Pol Martin’s creamy soups, but instead of the microwave, we’re using real butter, fresh mushrooms, and a spice blend worthy of French-Canadian fur traders.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 lb (450g) mushrooms, sliced (button, cremini, or wild mix)
1 tbsp flour
1 tbsp Voyageur’s Spice
4 cups chicken or vegetable broth
½ cup dry white wine (if you feel fancy)
½ tsp salt, or to taste
¼ tsp black pepper
½ cup heavy cream (or ¾ cup whole milk for a lighter version)
½ tsp fresh lemon juice
Fresh parsley for garnish
Instructions
In a large pot, melt butter and olive oil over medium heat.
Add onions, garlic, and mushrooms—cook until the mushrooms turn brown and smell amazing.
Stir in flour and Voyageur’s Spice, then slowly add broth and wine.
Let it simmer for 15-20 minutes, then blend (or don’t, if you like it chunky).
Stir in cream and lemon juice and serve immediately, garnished with parsley.
Warning: May cause Julia Child-style exclamations in the kitchen.
2. Voyageur’s Hearty Cabbage Soup
(Because If It Was Good Enough for a Fur Trader, It’s Good Enough for You)
Cabbage soup is what happens when French peasants and Midwestern survival instincts collide. It’s cheap, it’s hearty, and it makes you feel like you could chop firewood with your bare hands.
This version is inspired by Pol Martin’s "George’s Hearty Cabbage Soup," but we’re adding Voyageur’s Spice, because fur traders didn’t have access to bouillon cubes and had to rely on actual seasoning.
Ingredients
2 tbsp butter or olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
½ head green cabbage, chopped
2 medium potatoes, diced
1 can (14 oz) diced tomatoes (optional but highly recommended)
1 tbsp Voyageur’s Spice
6 cups chicken or vegetable broth
1 bay leaf
½ tsp salt
¼ tsp black pepper
1 tbsp apple cider vinegar (because acidity = flavor balance)
Optional Additions
1 lb smoked sausage, ham, or bacon, diced
½ cup cooked white beans or barley
Instructions
Sauté onions, garlic, carrots, and celery in butter until they look soft and cooperative.
Add cabbage, potatoes, Voyageur’s Spice, broth, and tomatoes.
Toss in a bay leaf, bring to a boil, then simmer for 25-30 minutes.
Stir in vinegar, remove bay leaf, and serve with crusty bread.
Warning: May make you crave a log cabin and a wool blanket.
3. Farmer’s Potage (The Pol Martin Classic, Upgraded)
(A Soup That Feels Like a Warm Hug From Your Grandmother)
This soup is a tribute to every hardworking farmer (and every child forced to eat vegetables). It’s thick, creamy, and perfect for cold nights when you don’t want to leave the house.
Ingredients
2 tbsp butter
1 large onion, chopped
2 leeks, white and light green parts only, sliced
2 carrots, peeled and diced
2 celery stalks, chopped
2 medium potatoes, diced
1 turnip or parsnip, diced
2 cloves garlic, minced
1 tbsp Voyageur’s Spice
6 cups vegetable or chicken broth
1 bay leaf
½ tsp salt
¼ tsp black pepper
½ cup heavy cream (optional)
Fresh parsley for garnish
Instructions
Sauté onions, leeks, carrots, and celery in butter.
Add potatoes, turnip, garlic, broth, Voyageur’s Spice, and bay leaf.
Simmer for 25-30 minutes.
Remove bay leaf and blend until creamy (or leave chunky, if you like).
Stir in cream and serve with fresh parsley.
Warning: May cause sudden French accent adoption while eating.
Final Thoughts: Cooking Like a Fur Trader (Without the Freezing to Death Part)
Pol Martin may have loved his microwave, but his recipes (when adapted) are gold. These soups prove that winter cooking doesn’t have to be complicated—it just needs to be flavorful, hearty, and historically respectable.
So, the next time winter tries to destroy your will to live, grab a big pot, a ladle, and some Voyageur’s Spice—and cook like a fur trader (but, you know… with modern plumbing).
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