Morel Mushroom Soup
To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. You may need to rinse quickly to dislodge any dirt from crevices.
Mushroom, Root Vegetable & Barley Soup
The earthy flavors of root vegetables and mushrooms give this soup its rich flavor without the addition of any meat.
Norwegian cold rhubarb soup with mint
A delicious start to a dinner party on a warm summer's day.
Orzo, Lentil and Flax Soup
A tasty soup that will become a family favourite.
Parsnip Carrot Purée
The sweetness of the carrots mellow and compliments the flavor of parsnips in this colorful dish.
Pineapple and Bell Pepper Gazpacho
Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped vegetables. Makes 4 servings.
Potato Soup with Meyer Lemons
This soup can also be served cold. Cover and refrigerate the pureed soup until well chilled, and then adjust the seasoning before ladling into chilled bowls. Serve with crunchy slices of garlic toast alongside. If you cannot find Meyer lemons, you can…
Pumpkin and Yellow Pepper Soup with Smoked Paprika
Heat oil in a Dutch oven over medium-high heat. Add bell pepper, carrot, and onion; cook 10 minutes or until tender, stirring occasionally. Add paprika and garlic; sauté 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover, reduce…
Quick Fall Minestrone
Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and…
Roasted-Vegetable Soup
Preheat oven to 425°. Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat;…