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Eastside Cafe reissues booklet full of restaurant recipes

Addie Broyles

Elaine Martin founded Eastside Cafe more than 25 years ago, and she’s the first to admit that the restaurant wouldn’t be what it is without the input of Ruth Carter, who developed many of the restaurant’s signature soups.

Together, they assembled a booklet of recipes five years ago called “Fresh & New, Tried & True.” The cookbook sold out, but this fall, they’ve added another set of recipes and reissued the spiral-bound book with 50 soups, stews, chilis and gumbos that are perfect for this time of year.

The book costs $15.95 a and is available online at or at the restaurant at 2113 Manor Road and its sister shop, Elaine’s Pork and Pies, next door.

Chicken Artichoke Mushroom Soup

2 Tbsp. olive oil

3 cups onions, diced

4 cups mushrooms, sliced

2 tsp. fresh garlic, minced

1 cup carrots, grated

4 Tbsp. flour

1/2 cup dry white wine

4 cups heavy cream

4 cups chicken stock

2 Tbsp. fresh parsley, minced

4 cups cooked chicken, diced

1 can quartered artichoke hearts, drained

2 Tbsp. fresh basil, minced

1 tsp. salt

1/2 tsp. black pepper

In a large soup pot, heat olive oil over medium heat. Sauté onions, mushrooms, garlic and carrots for 30 minutes, stirring often. Add flour and cook for 5 minutes, stirring constantly. Add white wine, heavy cream and stock and whisk until smooth. Bring to a boil. Add parsley, chicken, artichoke hearts, basil, salt, and pepper. Lower heat and simmer for 30 minutes. Serves 8 to 10.

— From “Eastside Cafe’s Fresh & New, Tried & True” by Elaine Martin and Ruth Carter