I never liked the canned Cream of Mushroom Soup. I always used the Cream of Chicken or Celery instead. Now I just make my own. So much healthier and tastier. And easy, too. This is vastly different then the stuff … Continue reading
This is a great first course for Thanksgiving dinner. What I like best is you can serve it as a proper first course, in bowls, at the table or if it’s a chilly, northern day, you can greet your guests … Continue reading
I never liked canned mushroom soup. I know a lot of people use it, my own family included. I always thought it tasted like it was made with pencil erasers….. Even when I was young and still using commercial stuff, … Continue reading
Hot soup, perfect for cooler fall evenings but,with garden fresh tomatoes it still has the flavors of summer. This is a first course in our 7-Day Weekly Menu Plan (the 6-Day Plan doesn’t include starters)… But you could add some … Continue reading
Soup for summer? Of course…. If they’re cold soups. Chilled soup can be a light, refreshing first course or light lunch. Most cultures based in hot climates have at least one classic chilled soup for summer. Unfortunately, the one that … Continue reading
Vegetable soups make a perfect winter first course. They’re easy, warming and healthy and an easy way to help get your ’5-a-day’. The ‘cream’ in this soup comes from yogurt or milk. A hint of ‘heat’ comes from the hot … Continue reading
Warm soup on a chilly night – just what the body and soul need. This simple soup is chock-a-block with healthy vegetables, making it the perfect first course for the Seafood Risotto on New Year’s Eve. If you’re having a … Continue reading
As far as soups are concerned, this cheesy, creamy, thick ivory bowlful has to be the ultimate comfort soup. You just know it’s going to warm you all the way to your toes. Plus you get your veggies! It gets … Continue reading
I love soup: hot, hearty, stick-to-the-ribs soups in winter; cold, creamy, fresh-tasting soups in summer. This is a classic French dish. The addition of cream or milk to finish gives it a rich texture. If you can stand the calories the cream … Continue reading
Green asparagus is not the norm here or anywhere in Europe (that I know of). White is preferred; the bigger and fatter the better. In Spain, I have seen a 1 pound (450gr) jar of white asparagus with only 1 … Continue reading
