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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 2003: AVOCADO-MUSHROOM SOUP (Wonderful Ways to Prepare Soup) Niece Beth did it again. Her ability to take the mystery out of my soups is becoming legendary. 1 small onion, diced 1/4 lb. mushrooms, chopped 2 Tbs. celery flakes or vegetable flakes 2 Tbs. butter or margarine 2 Tbs. flour 2 C chicken stock 1 C milk 1 C cream 1 avocado, peeled salt and white pepper Sauté onion, mushrooms and celery (vegetable) leaves in butter (margarine) for three minutes until onions are soft. Stir in flour and blend well. Slowly add milk, cream and broth, stirring constantly. Bring to a boil. Reduce heat and, stirring constantly, simmer for 4 minutes. Add avocado blending well; bring to a boiling point again. Puree in blender or processor. Season to taste with salt and white pepper. Serves 4