There’s nothing like earthy, creamy flavor that screams mushrooms. That’s what I was searching for when tweaking and refining this delicious mushroom soup.
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
This story begins in Hardin County, Kentucky near Fort Knox and it ends eating delicious Turtle Soup. I was taught to fish by my grandparents. Many a time we loaded up the Buick with our cane poles, bobbers and bait to head to fishing ponds on my Aunt’s farm property. For an eight year old these trips were marvelous adventures.
Cuban Black bean Soup and I go way back. We go so far back that Marty McFly would have to drive me there to taste that particular recipe again. You see, the place is closed.
My better half loves butternut squash soup, so much that the canned variety is a staple on her grocery list. With the early onset of winter weather in our locale my thoughts turned to soup because on a cold winter day it’s the ultimate comfort food.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
I was shopping for groceries yesterday, saw the table full of corn and couldn’t resist. In the cart they went. Then I had to decide what to do with them.