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1992: CREAMED BEET SOUP 1993: NANCY REAGAN'S ONION WINE 1994: SAUERKRAUT CHOWDER 1995: CHESTNUT SOUP 1996: SWEET POTATO-PEAR BISQUE 1997: CAULIFLOWER SOUP 1998: LETTUCE AND HERB SOUP 1999: KALE-BEAN SOUP 2000: ARTICHOKE SOUP 2001: PARSNIP CHOWDER W/ SQUASH 2002: EGGPLANT SOUP 2003: AVOCADO-MUSHROOM SOUP 2004: POLISH PICKLE 2005: HUMMUS AND ZUCCHINI 2006: BRUSSELS SPROUT BISQUE 2007: RADISH SUMMER W/ BERRIES 2008: TUNA CHOWDER 2009: HORSERADISH APPLE 2010: YUCCA SOUP 2011: CREAMY TURNIP WITH PAPRIKA 2012: OKRA 2013: GREEN OLIVE 2014: CREAMY CELERY SOUP 2015: GREEN BEAN SOUP 2016: BANANA SOUP 2017: CREAMY CORN WITH CUMIN SOUP 2018: BAKED BEAN SOUP 2019: SALMON SOUP 2020: CABBAGE SOUP

Print PAST EXPERIMENTS 1992: CREAMED BEET SOUP       ...and the Mystery Soup seed is planted 1/4 C butter 2 large onions chopped 1 carrot chopped 1 lb cooked beets, diced 1-2 Tbs. lemon juice 3 1/4 cups beef stock salt and pepper 1 1/4 C milk 1/2 C light cream or half and half pretzels Melt butter and fry the onion and carrot until beginning to lightly brown. Ad the beets, lemon juice, stock and seasoning, bring to a boil. Cover and simmer for 20-30 minutes. Use blender or food processor to puree the soup. Return the soup to the pot and bring back to a boil. Adjust the seasoning. Pour soup into bowls and add a spoonful of cream. Serve with pretzels. Serves 6-8.