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Bean and Bacon Soup


  • 10 strips of bacon
  • 1 cup of chickpeas
  • 1 cup of white northern beans
  • 1 cup of kidney beans
  • 1/2 onion, chopped
  • 4 tbsp of olive oil
  • 4 cups of water, warming on the stove
  • 2 tbsp of white wine
  • 1 clove of garlic, grated
  • 2 tbsp of parsley


  1. Sautee the bacon, onion, onion and garlic in the oil in a large pan over a medium heat for 6 minutes.
  2. Add the white wine, chickpeas and beans.
  3. Sautee for 3 minutes.
  4. Add the water and cook the beans soup until the beans are extremely soft.
  5. Puree the beans soup until it is one consistency.
  6. Serve with parsley sprinkled on top.

Serves 4- 5




Mushroom Soup


  • 2 cups chopped fresh mushrooms
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 3 tsp butter, melted
  • ½ chopped leek
  • 3 tsp all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 pinch salt and pepper to taste
  • 1 tablespoon softened butter


  1. In a large saucepan, combine the mushrooms, onion, leek, and chicken broth.
  2. Bring to a boil, then simmer, covered, for 15 minutes over low heat.
  3. Stir together the melted butter and flour to make a paste.
  4. Add paste to vegetables.
  5. Increase heat to medium, and slowly stir in the milk.
  6. Stir constantly.
  7. When mixture comes to a boil, stir in the cream.
  8. Cook over low heat 10 minutes or until the mushrooms are tender.
  9. Season with salt and pepper to taste.

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