In my Twin Cities days of rubbing shoulders with the home economists from General Mills, Pillsbury, Land O’ Lakes, etc., we would often exchange recipes and discuss culinary trends. These two soups stand out in my ever-expanding file of comforting soups, stews, bisques and chowders.

The first is adapted from Land O’Lakes and could be prepared without meat, and the cauliflower soup is adapted from a recommended Moosewood Restaurant cookbook. Oh sure, tomorrow is the first day of spring, but it’s still chilly outside, so grab the simple ingredients and give them a try!

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