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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 2006: BRUSSELS SPROUT BISQUE: (adapted from www.epicurean.com) This year's mystery soup maven is none other than my sister, Elaine. She's claiming divine intervention... 1/2 C butter or margarine 1/2 C mushrooms 3 medium carrots, peeled and cut into chunks 2 pints (1-1 1/4 lbs.) Brussels sprouts, trimmed and halved or 1 16 oz. frozen package 1 large onion chopped 3 cans (about 14 oz. each) chicken broth 1/2 C dry white wine 1 Tbs. Worcestershire sauce 1 1/4 tsps. salt 1/4 tsp. pepper 1/8 tsp. nutmeg 3 Tbs. parsley 2 C half and half or non-dairy coffee creamer In a large pot over medium heat, melt the butter. Add the mushrooms, carrots and onions. Sauté. Stir in broth, wine and Worcestershire sauce. Add Brussels sprouts. Bring to boiling; simmer, covered until tender, about 10 minutes. Stir in spices and parsley. Remove pot from heat. Puree soup and return to pot. Stir in half and half.