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Rich and Creamy Roasted Eggplant Soup

Reviewed: Oct. 17, 2011
You do not need the cream!!! Save yourself some fat and leave it out, you won't miss it. If you do add it, I think 1/4 cup is plenty. I also sauteed some green and red peppers and carrots before I added the roasted veggies and broth. They added a wonderful extra layer of flavor, and I think the carrots and red pepper made the soup a much more beautiful color than the picture. All and all great recipe and use of eggplant, but the cream is just unnecessary and covers up the potential to be an amazing soup.
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Mushroom and Potato Chowder

Reviewed: Aug. 29, 2011
I used veg broth instead of water and made the rue separately. I sauteed onion, carrot, and garlic in EVOO until soft. Next added the broth. once that had simmered for 10 min I added the rue slowly. Then it was getting a little thick so i added more water brought it back up to a boil then added the potatoes. I tasted it and it was missing something, I had some red wine so i added about 1/4 cup (keep in mind i probably doubled this recipe). The red wine added the perfect amount of depth to this soup. Turned out super tasty, just think the receipt is missing a couple things (mainly garlic and red wine). I also left out the celery, but if i would have added it would have done it in the first sautee step - to make a mirepoix.
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Sweet Potato Minestrone

Reviewed: Feb. 10, 2010
Wonderful. I left out the green beans and added cannelloni beans. I also added some curry sauce that I had ling around (about a cup), and it was still missing something so I added a little bit of cinnamon (to taste) and it was perfect! They didn't have you saute the carrots with the onions and celery, like a classic mirepoix, so the carrots were al dente. But, there are few things in cooking I hate more than mushy carrots, so it was perfect for me. I also did not slice the carrots very thin, so that would have contributed.
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