|
|
Acorn Squash Soup
Good and hot and perfect as either the main luncheon course or
as an elegant appetizer before dinner, this soup is easy to make
and swirling with interesting and delicious flavor combinations.
You can devise your own version by adding a dash of Ta...
|
|
|
Ancho Tortilla Soup
Ancho chiles are actually nothing more than dried Poblano chiles. This is the most widely used dried chile in Mexico. It should be a dark reddish-brown, and they should have a mildly hot, somewhat sweet flavor. This soup has overtones of both sweet a...
|
|
|
Beef Stew with Black Trumpet Mushrooms
This is another hearty dish for mid-winter. It provides a perfect vehicle for using flank stank to its full advantage, and is set off wonderfully by the lingering, almost perfume-y flavor of the Black Trumpet Mushrooms. This is an excellent dish when...
|
|
|
Blue Ridge Tomato Soup with Ramps
This is a great luncheon dish to serve on a chilly spring day. Try it with some good quality croutons and tossed greens.
|
|
|
Butternut Squash Soup
From the Food Network, courtesy of Jeffrey Waite.
|
|
|
Chestnut Bisque with Fresh Wild Mushrooms
Okay, we're getting a bit fancier and a touch more complicated. Clearly this is not a soup you'd prepare for your toddlers for lunch. On the other hand, a hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can...
|
|
|
Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia. This ...
|
|
|
Chile Colorado
|
|
|
Corn and Lobster Chowder with Summer Truffles
Perfect for a rainy summer day! Of course this would be best if served overlooking the rocky Maine coast, but it's good anywhere. Whatever else you do, don't be put off by the bit about lobster stock. It's easy to prepare yourself simply by gently si...
|
|
|
Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, an...
|
|
|
Cream of Asparagus Soup
It's no secret that folks from Michigan are spoiled when it comes to asparagus. We grow lovely asparagus here as thin as a pencil and as tender as a baby's kiss. It's wonderful when it's freshly picked and diced raw in a salad, or steamed and served ...
|
|
|
Cream of Chanterelle Mushroom Soup
This recipe takes only about 30 minutes to prepare, and it's
well worth it. The wonderful flavor of the fresh chanterelles
makes this version of mushroom soup unlike any other you've
tried before. Serve it as an appetizer with rack of lamb.
|
|
|
Cream of Chicken Soup with Wild Rice and Mushrooms
The chicken should be so tender that it practically begs for mercy. The rice should not be mushy. Sometimes I like to add a dash of Tabasco sauce to recipes like this one, just to bring things into better focus and add a little life.
|
|
|
Cream of Morel Mushroom Soup
Not all soups are equal. If you try this one, you'll know what I'm talking about.
|
|
|
Cream of Mushroom Soup
Most people, when they think of mushroom soup, have a vision of a
red can in their minds. While there may be a time and place for red
cans filled with condensed cream of mushroom soup, the homemade
variety is vastly superior. Take some care with t...
|
|
Print this page.
1161 E. Clark Road, Suite 260
