DAY Recipe

Crab and mushrooms have always made good dining companions, but never more so than in this velvety soup. Serve it as the first course at a dinner party or as the centerpiece of a soup supper, with corn bread on the side.

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Makes 4 servings (about 4 cups).

INGREDIENTS
1 small onion, chopped

3/4 lb parsnips, peeled and chopped

1 medium boiling potato, peeled and chopped

2 fresh thyme sprigs

2 teaspoons unsalted butter

freshly ground white pepper

2 cups fat-free chicken broth

1 cup water

8 vacuum-packed whole [...]

On a recent trip to California, Susan Livingston of Marblehead, MA had a caramelized garlic and onion bisque at the Edna Valley Bistro in San Luis Obispo. It was so unique and outstanding that she made a point of complimenting the chef, Herbert Norton.
Active time: 50 min Start to finish: 1 1/4 [...]

INGREDIENTS

2 (10ounce)cans cream of shrimp soup
3 cups milk
8 ounces Velveeta Mexican cheese , seasoned processed cheese (i.e. Mexican Velveeta, etc.)
1/4 teaspoon white pepper
1/4 teaspoon seasoning salt
1/4 teaspoon beaumond seasoning
8 ounces small shrimp (salad style)

DIRECTIONS

Combine all ingredients EXCEPT the last in pot or crock. Heat on low heat until cheese is melted. Add shrimp. Continue to cook until shrimp is warmed through (approx 3 minutes).
Serve with crusty bread!

INGREDIENTS

1 (28ounce)can of del monte diced tomatoes with basil and oregano , and onion
1 cup 1% low-fat milk
4 ounces light cream cheese

DIRECTIONS

Puree tomatoes in blender.
Heat in saucepan until hot.Do not boil!
Add milk and heat again but don’t boil.
Add cream cheese and whisk until smooth.