Portugese Soup from The Inn at Brushy Creek

We are having a BIG cold snap here today, so it’s perfect weather for soup. I made this for dinner tonight. This recipe is from a now-closed restaurant called the Inn at Brushy Creek that used to be in Round Rock, just north of where I live. This soup was always the first course, served … Continue reading “Portugese Soup from The Inn at Brushy Creek”

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We are having a BIG cold snap here today, so it’s perfect weather for soup. I made this for dinner tonight. This recipe is from a now-closed restaurant called the Inn at Brushy Creek that used to be in Round Rock, just north of where I live. This soup was always the first course, served in small bowls. It’s so hearty, though, that we just serve it in big bowls and make a meal out of it. It is SO easy to make, your house smells terrific while it’s cooking and it’s VERY kid-friendly (it’s got ketchup in it!). I’m going to go here and pick up a nice loaf of something yummy to go with it. Their Spinach Feta bread is delicious, but it does have high fructose corn syrup it it (their Honey Whole Wheat does not).

Portugese Soup from the Inn at Brushy Creek

2 white onions, chopped
6 cloves garlic, chopped or pressed
6 Tbsp. olive oil
1 pound garlic-flavored, smoked pork sausage, cut into bite-sized pieces
(Elgin sausage is great, if you happen to live nearby and can get it, or Linguica)
10 cups beef stock
2 cans kidney beans, with liquid
1 head green cabbage, cored and chopped into medium pieces
12 small new potatoes, scrubbed and quartered
1/4 to 1/2 cup vinegar (less to taste)
1 16-ounce bottle ketchup (more to taste)
salt and pepper to taste

Saute onions and garlic in oil.
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When they are just transparent, add sausage slices and brown lightly.
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Add beef stock and all other ingredients.
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Bring to a boil, stirring often to keep the bottom of the pan from burning. Reduce heat, simmer 35 – 45 minutes or longer, stirring occasionally. Correct seasonings to taste. Yields about 1 gallon. Share this with your neighbors – because of the potatoes, this soup will NOT freeze well, but it will keep in the fridge for a couple of days.

12 thoughts on “Portugese Soup from The Inn at Brushy Creek”

  1. I used to work at the Inn at Brushy Creek as a cook’s helper in 71-72 I actually made this Soup back then. We did several variations of this. We used red and green cabbage mixed for color. We also used Balsamic Vinegar instead of the regular variety. We added the oil first then sausage to get a caramelized effect on the sausage before adding onions and garlic (Onions) sliced long ways in ribbons. We also cut the Cabbage in ribbons which has no difference in taste. We changed it up on occasion and added cut squash yellow at the halfway point in the cooking process…and zucchini a time or two if memory serves.

  2. The Inn closed years ago! But it did have serve some of the best food in Central Texas! Loved their Portugse Soup with the brown bread from around Rock Bakery! Lots of great memories made there, especially during the Christmas Holidays!

  3. Have made this excellent soup for over 40 years! Spent a single, but very memorable evening at the restaurant in 1974/75 with college girlfriends from Texas A&M and have never forgotten the food, ambiance, and wonderful company. The soup is still a favorite! đź’›

  4. The trout with bananas is a very special dish! When the Chef, Fred Tinnin, passed away, we went to the service at The Inn. Before the service began a simple pamphlet was passed out to each member of the assembled guests. Fred’s picture – dressed in full regalia as Colonel Mustard – graced the cover. As we were waiting for everyone to get their copy, a small giggle started trickling across the group. Why would anyone giggle at what we presumed was the Order of Service?? When you opened the page what did we see??? Fred’s recipe for Trout Dr. Livingston!!
    How like Fred to set us all to giggling at his funeral!! He was a good and special man!! I miss him very much.

  5. I just finished a bowl. Made it yesterday. One of my favorites. My cousin Buzz was one of the owners of The Inn at Brushy Creek.

  6. Definitely our # 1 restaurant’s in this area— we were going to have our wedding rehearsal dinner there in 1979, but it was a little too far for our party— if the person who has the recipe for the trout Livingston -/ I would love to have it— and any other if the recipes— I think we had everything in the menu- anyone have an copy of the menu?! I make the soup several times a year— such good memories!!!! My soup is cooking now— a cold day in Austin!

  7. I’m writing this on New Years day of 2022, because on New Years eve of 1974 I ate dinner at Brushy Creek Inn with a wonderful group of close friends. I still remember the exquisite entrĂ©e of sweetbreads, that were so tender they literally melted in my mouth! The owner took such a liking to us that he served us one of his personal bottles of an Extra Dry Perrier-JouĂ«t at dessert that to this day I still try to match in how wonderful it was. Those friends have since gone their own paths, but I won’t forget that wonderful night in that beautiful restaurant.

  8. What memories of special occasions at the Inn. Yes, the soup is one of those memories in addition to son and daughter-in-love’s wedding reception there. Fred was a character, but one of the (many) reasons Round Rock remains the special place that became our home 1976.
    Linda Pybus Glover

  9. I’ve been hunting for Trout Dr. Livingston recipe for years! I ate Trout Dr. Livingston a few times while in college at Southwestern University. Would you be so kind as to take a picture of the recipe and send it via email or pinterest to me?
    benedictus31@gmail.com
    Pinterest kristenpatters

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