Cream of Wisconsin Cheese Soup

Growing up my mother made us Welsh Rabbit. Our welsh rabbit contained no beer but was rather just a cheddar cheese sauce she had made, which she served on toast with a fresh slice of tomato. It was a very simple dish.  Since I had enjoyed this dish growing up, I decided to try something new, Cream of Wisconsin Cheese Soup I found in the recipe book, Dining By Rail by James D. Porterfield.

I had made a recipe previously from this cookbook. A Cuban Sandwich. The soup I am sharing with you today was a menu served by The Fred Harvey Company. It was also a favorite of President Harry S. Truman.

This was my first time making a cheese dish before. I have made items with cheese in them, but not an actual cheese dish, so it was definitely an experience. After I added the roux, I thought perhaps I made made a mistake, then a added the cream, but the soup was wonderful. The only thing I did different was I used black pepper instead of white.

The one thing I can say is that I will be better when it comes to my next cheese dish. I don't cook with dairy that often, so making a cheese soup was new for me.

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The Original Soupman Crab and Corn Chowder

I brought home two boxes of soup and showed them to my boyfriend. Here is one of the boxes. On the back of the box it mentions the Seinfeld show and the Soup line at the Soup Kitchen. Would you believe, I am not a big fan of Seinfeld, even though I do appreciate some of the actors who came from the show. Here is the back of the box.

Here is a link to the website. If you look at their website you will see they make a bunch of different soups, and if you happen to be in NYC you can stop by the Soup Kitchen and try some. The grocery store I went to only had three available. 

The Original Soup Man logo (Photo credit: Wikipedia)

According to their website their credo is "To make the best soup in the world!"

Here is the soup, hot out of the microwave. It is not the most glamorous of photos. It tasted good for a box chowder. The best are always homemade but if you don't have time to make a batch yourself maybe you might try  The Original Soupman. 

I checked the box with Buycott and it rated GMO free for anyone who is watching GMOs. 

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Butternut Acorn Squash Bisque

I couldn't resist visiting this favorite. Butternut Squash soup is truly one of my favorites. In passing I came across a recipe that mixed acorn squash and butternut squash. Who can resist the flavors of autumn. This soup I put bought all the ingredients and literally just put the soup together. Although, after I made the soup I listened to The Splendid Table and heard more scrumptious items to put into the bisque.  My soup was very thick and creamy.

Butternut Acorn Squash Bisque
About 1 2 lb butternut squash, peeled, seeded and cut into 1 inch chunks
About 1  3/4 lb acorn squash, peeled, seeded and cut into 1 inch chunks
3 cups chicken stock
1 white onion, chopped
1 carrot, peeled and chopped
2 stalks celery, peeled and chopped with leaves
2 tablespoons extra virgin olive oil
1 clove garlic, chopped
3 teaspoons curry powder
salt and pepper to taste
1 cup almond milk
Place sauce pot on heat to warm over medium heat, and add olive oil to heat. Add celery, carrots, and white onion and saute until translucent. Add the garlic and brown slightly. then add the chicken stock and squash. Add the curry. Turn the heat down to low and cook for 20 minutes or until heated through. Once heated through, process the soup in a food processor until blended smooth, or blender, or with a hand blender.

I headed back to school like many of kids. I headed off to school online with Quinnipiac University. This is my first time heading to school online and I can say it is quite an adventure.

Quinnipiac University (Photo credit: Wikipedia)

Enjoy the soup,

Pacific Natural Foods Cashew Carrot Ginger Bisque

There is nothing more comforting than hot soup on a cold, wet day. I love to eat vegetable bisque as you can tell from the number of soups I have posted. You already know I am a big butternut squash fan. After enjoying the other soups by Pacific I had to try Cashew Carrot Ginger Bisque.

Here is the soup hot and out of the container. I actually enjoyed, it reminded me of the butternut bisque with the same consistency.

According to Pacific Natural Foods the Carrot Ginger Bisque is described as A perfect combination of savory & sweet, you're tastebuds will be asking for more.

Sweet notes of organic coconut, cashews and spices complement organic carrots, roasted garlic and ginger in this rich and hearty Organic Cashew Carrot Ginger Bisque that is brimming with flavor and aromas.

As you see from the nutritional info this soup only contains 130 calories per serving. If you haven't tried this soup yet, I suggest you do. I love the flavor.

I enjoy the classics. I recently started the novel Pinocchio by Carlo Collodi. My Grandmother always loved Pinocchio since the story originated from Italy, and I am of Italian descent. Collodi was born in Florence and worked as a journalist. He lived between 1826 and 1890.

Cover of Pinocchio

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Pacific Foods All Natural Vegetable Lentil and Roasted Red Pepper Soup

This is the second in my trial of Pacific Foods soups. I picked it up because  I have always loved eating lentil soup. I remember growing up and my Mother serving lentil soup. We would often have Progresso.

The description Pacific has for this particular soup is Our Vegetable Lentil and Roasted Red Pepper soup bursts with flavor.  We combine the rich flavors of fire-roasted red peppers with tender lentils, vine-ripened tomatoes and black beans, for a soup that's high in fiber and loaded with protein.  Healthy, hearty and delicious: you'll be more than satisfied.

Here is the soup. You can see the lentils, corn, roasted red pepper and black beans in the soup. It is a simple hearty soup as it is described. I would definately purchase this soup again. This soup reminds me of the soup I had growing up.

This soup, like the Thai Sweet Potato Soup I recently had comes in a 2-serving box. One serving of this soup is 150 calories.

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