[Liz]

I invented this one day when craving mushroom cream soup.
Blender to a puree.......or leave some chunks of mushrooms.

LIZ'S CREAM OF CRIMINI MUSHROOM SOUP
PREP roast crimini mushrooms drizzled w/ ol/oil.
METHOD Now blender roasted criminis, jar of Classico Roasted Garlic Alfredo sauce.
Drizzle in some good red wine, and a soupcon of Ragu. Simmer a bit. SERVE w/ a flourish.

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SAVE THIS IN YOUR SUMMER RECIPE FOLDER---you'll be glad you did when those sultry summer days roll around.

QUICK COLD CUCUMBER SOUP
SOUP BASE Cook/stir very hot on low 10 min can potato soup, soup can milk, chix bouillon cube.
Can do-ahead to here. Fridge.

METHOD Add to Base 1 3/4 c chp/peeled cucumber. In two batches, whirl smooth. Just before serving, stir in cup HnH.

[Liz]

So good, w/ a fantastic presentation, you'll want to save it for
company. But so easy, you'll make it for everyday dinners.

Roasted Garlic Soup

ING 3-4 Heads (not cloves) of garlic 2 tb Olive oil 4-8 oz Pancetta, diced Small onion, chopped
4 cups Chicken stock 1/2 cups Parm 2 cups julienned trimmed Kale cup H/cream, S/p.

Method Trim garlic head tops to expose cloves. Pour ½ tablespoon olive oil over the exposed cloves then s/p. Place each right side up on foil square. Fold around bulb. Roast 350 deg 45 min. Cool thoroughly.

Crisp diced pancetta 5-7 min. Drain off all but 1 tb pancetta fat. Hold crispy pancetta in bowl. Add chopped onion to drippings;sauté 10 min til they start to caramelize.

Press roasted garlic out of its skins into blender; add chicken stock and cooked onions. Purée smooth. Return soup to the pot, add kale and parm; simmer until kale is tender. Add cream and heat to desired temp. Ladle into bowls.

Sprinkle the pancetta evenly among bowls and serve.