Green Mountain Mushroom Soup: The old standard, using Tom's shiitake mushrooms from Pittsfield, Vt. with our veggie stock, local milk & cream.
Leek Soup: For the many wheat & dairy-free folks in our lives right now, I broke the vegetarian rule and made a leek soup using Misty Knoll Chicken stock. Much like French onion soup.
Almond Pesto: We lost our basil to the frost last night, so this is the last batch!
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