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Cream of Mushroom Soup

On the day before Thanksgiving, I make a double batch of Cream of Mushroom Soup. We devour some for lunch with a hot loaf of Amish White Bread. Amidst all the other pre-Thanksgiving Day cooking, an easy lunch is a good thing.

The entire reason I make cream of mushroom soup is for the

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Vegetable Soup

When we first moved to China, I e-mailed my Grandmaw and asked for her vegetable soup recipe. If there’s anything we can get here, it’s fresh vegetables!

In making vegetable soup for my family for the past 6 years or so, I’ve learned that you really can’t mess it up… except recently when I

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Pumpkin Curry Soup

INGREDIENTS: 1/4 cup butter 2 cups chopped onion 4 cloves garlic 1 tablespoon curry powder 1 teaspoon salt 1/2 teaspoon ground white pepper 6 cups chicken broth (6 cups water plus 1/2 cup chicken boullion) 2 cans pumpkin (6 jin Pumpkin peeled) 3 cups shelf milk


Put all ingredients in the crock-pot on high

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Cream of Pumpkin Soup with Cinnamon Croutons


3 tablespoons margarine, softened 1 tablespoon brown sugar 1/4 teaspoon ground cinnamon 4 slices bread


1 cup chopped onion 2 tablespoons butter, melted 2 (14.5 ounce) cans chicken broth (about 5 cups water with powdered chicken boullion mixed in) 1 (15 ounce) can pumpkin puree (6 jin ?pumpkin ??) 1 teaspoon

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