Soups on in the kitchen! Mushroom Bisque and Broccoli cheddar soup

31 Oct

Well it is Oct. 31st, and while others are out scouring the streets for candy, I plan on spending a cozy evening cooking up soups. And to satisfy the sweet tooth that is bound to strike around 8 p.m., I am going to whip up some gluten free chocolate cupcakes dolloped with homemade cream cheese icing. Doesn’t that sound yummy?! Now back to the soups…

With so much fall activity going on, and being pressed to whip up a meal daily, I can think of nothing else that lends itself to this time of year than soups. There is something so nostalgic of coming in from the cold, cozying up on the couch with fuzzy socks, a blanket, fireplace flickering in the background, as you enjoy a nice warm bowl of soup. Now is the time to pull out those favorite soup recipes you have been meaning to try, make huge batches, and store in the freezer. I like to recreate my favorite soups I have experienced at restaurants, like that broccoli cheddar soup from Panera Bread, mushroom bisque from Newk’s, loaded potatoe soup from O’Charley’s, but with the effort of making them all natural and gluten free. I serve some for dinner, the store extra batches in 16 and 32 oz delitainers, labeling the lids, and stacking nicely in the deep freezer to be consumed later in the month, or for a quick lunch my kids can grab and take to school. They are just as delicious as when you first made them, and rival any canned soup you would buy in the store. And by preparing at home, you control the quality of the ingredients and ensure they meet your dietary needs.

So carve out a little time for yourself in the kitchen and prepare all those soups you have been dreaming of trying. I can’t wait to enjoy Mushroom Bisque, Broccoli cheddar soup, Loaded baked potato soup, Tomato bisque…(and on and on)…

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Posted by on October 31, 2012 in Uncategorized


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