Using an immersion blender (or regular blender) gives it a smooth, creamy texture.
Be sure to brown the mushrooms well as that’ll add even more depth to the soup.
Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
Fred Hardy
Look for a soup that contains no more than 450 mg sodium per serving.
Serve with warm whole-grain pita bread.
Stir in a little Greek yogurt to make it creamy.
Fred Hardy
Quick-as-a-Flash Wild Rice-Salmon Bisque
Hungry right now?
This recipe was originally made for one serving but can be easily adapted to serve more.
Herbed Zucchini Soup
This is one of the few soups that make the cut in summer.
Serve it chilled to take the edge off a hot August night.
Leftover mashed potatoes work too, but give a slightly less-velvety texture.
Cooking radishes also tones down any bitterness, while leaving plenty of sweet, earthy flavors to enjoy.
Fred Hardy
Black Bean Soup
This is a zippy Southwestern-flavored black bean soup.
We make it with canned beans so it comes together in minutes.
If you have leftovers, pack them up in individual serving containers for lunch the next day.
Carolyn A. Hodges, RD
