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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 2012: OKRA (Adapted from Leah M’s 11/16/12 link from Facebook: Saveur.com) Well, Mystery Soup Followers, I don’t think anyone had to be force-fed this year! I’m proud to announce that no one guessed this year’s main ingredient... until 47 hours after the first servings! Barbara O. (a FORMER friend!) figured it out on her annual visit after Thanksgiving! Serves 6-8 2 tbsp. canola oil 6 cloves garlic, sliced 1 medium yellow onions, sliced 1 ribs celery, sliced 1/2 tsp. dried thyme 1 bay leaf 2 10 oz. frozen okra 1 1/2 qts. chicken stock 1 28-oz. can whole, peeled tomatoes 2 1/2 tsp. hot sauce In a large pot add canola oil and sautee the garlic, onion and celery with thyme, salt and pepper to taste stirring until soft. Add the remaining ingredients and bring to a boil. Lower heat and simmer for 45 minutes making sure the okra is soft. Remove the bay leaves and puree. Invest in an immersion blender. It’s worth it! Well, Mystery Soup Followers, I don’t think anyone had to be force-fed this year! I’m proud to announce that no one guessed this year’s main ingredient... until 47 hours after the first servings! Barbara O. (a FORMER friend!) figured it out on her annual visit after Thanksgiving!