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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 2013: GREEN OLIVE (from http://www.recipeland.com/recipe/37241) I'M A LOSER! It's oh so sad, but oh so true! The next 364 days will be so difficult. My Mystery Soup this year was not!! I do wallowing in self-pity really well! ? There was only one truly incorrect response to which I replied, "No, Dad, this year I didn't use horseradish!" 2 C green olives, pitted 3 tbs. olive oil 1 small yellow onion 2 cloves of garlic 1 qt. chicken broth 1 C whipping cream 6 tbs. flour cooked with 3 tbs. of olive oil to make a roux black pepper, to taste 4 shots of hot sauce 1/3 C dry sherry Serves 6-8 Soak the olives in cold water for 2 hours. Drain. Heat a frying pan and add the oil, onion, garlic and olives. Saute until the onions are transparent. Place the mixture in a 4 quart pot and stir in the chicken broth. Simmer for 20 minutes and then add the cream. Add the roux and simmer, stirring frequently, until thickened. Add pepper, hot sauce and dry sherry. Puree with an immersion blender or processor. Heat to serving temperature.