The recipe that was the inspiration for this soup was posted on a blog that I follow called The Sensitive Pantry which is written by a very nice lady named Nancy. Nancy’s version is called Easy Creamy Artichoke Soup and it uses a few small creamer potatoes to make it creamy. Nancy’s soup is…
If you love the flavor of Dijon chicken like I do, then I think you will like this soup. It starts with pieces of boneless chicken breast that are browned in Dijon mustard, salt and pepper. I added green beans, onions, garlic and red swiss chard to get some nice vegie flavors and texture. I…
This Beef Mushroom Soup is great the day that you make it but it will be even better the next day. I used a more expensive cut of beef and it made all of the difference in the flavor. I used beef chuck boneless country style ribs that I got at my Safeway store. …
If you have never tried a Mexican soup called Pozole, you are in for a treat! If you already know and enjoy it, please let me know if you use different ingredients in the soup or in the garnish- it’s always fun to change things up a little! My version of Pozole is made…
This chowder recipe has all of the flavors of a good Boston or New England style clam chowder. It is more brothy, rather than being heavy and thick with cream and flour. I didn’t want to compromise the flavor, so this recipe is not dairy free. I used only a tablespoon of butter and one…
This is an amazingly easy soup to make and it’s a good use of zucchini when you have an abundance. This soup freezes well because it is pureed- no texture to lose in the freezer! I use chicken stock to give this soup more flavor but you can easily substitute vegie stock instead. I…
