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“An absolutely delicious French onion soup. Season with soy sauce instead of salt and top with your favorite cheese and melt it under the broiler, if desired.”

INGREDIENTS (Nutrition)
1 cup dry sherry
4 onions, thinly sliced
9 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable broth
1/2 teaspoon ground black pepper
salt to taste
6 slices French bread, toasted
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I believe the secret is the cream cheese. Creamy potato soup is nothing if it is not creamy. Especially since avoiding processed cheeses can leave potato soup watery or lacking cheese flavor. This is a healthy soup recipe that can be made from all natural (even organic) ingredients.

To claim that this is the best potato soup ever seems like bragging. O’Charlies, among other restaurants make great soup. My mom makes really good soup. Yet, once I tried this recipe, I knew that the claim did not exaggerate. This soup really is the best. Try it out and see if you don’t agree. Serve it to company. It is that good. It is adapted from a recipe on BetterRecipes.com.

This is the soup I made for my wedding last month. It turned out amazing! We served it out of the pumpkin it was made from. -Christo

2 large pumpkins
+- 1/2 cup massuman or panang curry paste
3 large white onions
1 cup black rum (sub 8 tbsp molasses)
1 cup brown sugar
kosher salt and pepper
bay leaves
2 sticks butter
zest and juice of 4 limes
2 cans coconut milk
1 qt whole milk or half and half
parsley, basil, oregano, rosemary, etc (to taste)
6 cups stock (vegeable or chicken)
1 cup white wine

“An old-fashioned deli-style bean soup.”

INGREDIENTS (Nutrition)
1 (16 ounce) package dried navy beans
2 onions, chopped
1 (8 ounce) can tomato sauce
2 ham hocks

DIRECTIONS
Rinse beans with water. Place beans, onions, tomato sauce, and ham hocks in large pot or Dutch oven. Cover all with water. Cook on low to medium heat several hours until beans are tender. When using crock pot, soak beans overnight. Cook on high for 1 hour. Lower to low for 6-8 more hours until beans

BY: Linda Lou

1 bag cut frozen broccoli (small bag)
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk

In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.

by: Diane