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French Onion Soup XI

Reviewed: Jan. 11, 2010
This is truely a great soup, I used Boston Lauger, being a nightclub, what a great thing for my customers. I make it in large quantities and it was truely great, I use chinese hot dry mustard and it added just a very small kick to it, and I used a fresh loaf of bread from the local bakery, I premelted a slice of provalone on top of the bread slices and then topped it with freshly gratted Parmesean, it came out great and was great for a cold rainy night in the northwest
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Pumpkin and Sausage Soup

Reviewed: Jan. 11, 2010
This was amazing I used Lousiana hot sasauge links the first time I made it and did use sugar pumpkins and although they were a pain to peel and cube it makes all the difference in the world, the second time I made this I used canned pumpkin and it just was not the same and way to sweet, I also subsituted ameretto in place of the praleened liquor
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Cream of Mushroom Soup

Reviewed: Jan. 11, 2010
This was amazing I added some dried shitake's to it and of course made a hugh pot of it and served it as a soup special for the week in the club it was a huge hit
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