I gave the less-than-one portion to one of our guests who is just 21. He lives on his own, and could use a quick meal. I didn't eat any of it...I don't care for chowder (the potatoes you know...) very much. I thought the potatoes would get softer also but hey, it was a chowder! That's not knife and fork food. Thanks for the confirmation my friends.

You got it! Cannellini Minestrone 1 T olive oil 1 c chopped onion 1/2 c chopped celery 1 clove garlic, minced 3 14 oz cans cannellini beans, drained 1 tsp salt 1/8 tsp black pepper 1-1/2 c beef broth 1 T dried parsley 1 T dried basil 1/2 tsp cayenne pepper 1 28 oz can diced tomatoes 12 oz fresh spinach, roughly chopped 1/2 tsp green chili sauce Heat olive oil in large non-stick skillet, sautonion, celery and garlic 3-5 minutes or until tender. Place1 can of the beans, salt and pepper in food processor, puree until smooth. Place drained beans in a large stock pot. Stir in puree and beef broth. Add onion mixture to pot and bring to a simmer. Stir in parsley, basil, pepper, tomatoes, spinach and chili sauce, simmer until spinach is wilted and soup is heated through. 8 servings Soup party 2008 Â my adaptation of a recipe found in Cooking Light magazine. Sherried Brie and Mushroom Soup Makes 8 cups 1 pound Brie cheese 2 cups dry sherry 1 1/2 tablespoons unsalted butter 1 pound crimini mushrooms, sliced 1/2 cup minced shallots 1 tablespoon freshly squeezed lemon juice 2 tablespoons flour 4 cups low\-sodium beef broth 1 3/4 cups half and half 1/2 teaspoon freshly ground black pepper 1/2 cup roughly chopped fresh chives, for garnish Kosher salt and freshly ground black pepper to taste Trim the rind from the brie and then roughly tear it into 2\-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium\-high heat to 1 cup. Set aside. in a medium stockpot over medium\-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper. To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives. This one is my vegetarian daughter-in-law's favorite soup of all time! Tomato Bisque with Tortellini 1-1/2c diced tomatoes 1-1/2c tomato sauce 3/4c bloody mary mix 1-1/2tsp fresh basil 1/4tsp italian seasoning 2c heavy cream 1/4c chicken base 1/4tsp dried thyme 1/4tsp white pepper 1T sugar 1/4c grated parmesan cheese 1/2lb tortellini Combine all ingredients except tortellini and cheese in stock pot. Bring to low boil then remove from heat and add parmesan. Blend with stick blender or in food processor until smooth. Return to pot and simmer. Meanwhile cook tortellini in boiling water 5-7 minutes or until tender, add to soup and serve, garnish with parsley flakes. My note: original recipe calls for 2T sugar, I reduced it because I donÂt like much sweetness. You can add more if you like. PS....sorry I didn't see your post about meeting in Chicago until I got home. Let's definitely plan on it next time I am there! Linda

White Bean - Swiss Chard Soup Serves 4 4 T extra-virgin olive oil 1 large onion, diced 3 stalks celery, diced Kosher salt 2 15.5-ounce cans cannellini beans, drained and rinsed 4 cups low-sodium vegetable or chicken broth 1 12-ounce jar roasted red peppers, drained and coarsely chopped 5 cloves garlic (4 minced, 1 whole) ¼ cup chopped fresh cilantro 1 bunch Swiss chard, stems removed and roughly chopped Freshly ground pepper 4 thick slices sourdough bread or regular French bread Lemon wedges, for serving (optional) Heat 1 T olive oil in a medium pot over medium-high heat. Add the onion, celery, and 1 ½ t salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes. Meanwhile, heat the remaining 3 T olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Toast the bread, then rub with the whole garlic. Serve the soup with the bread and lemon wedges, if desired. Per serving: Calories 484; Fat 19 g (Saturated 3 g); Cholesterol 25 mg; Sodium 1,563 mg; Carbohydrate 58 g; Fiber 11 g; Protein 21 g

I make Julia Child's potato leek soup and it serves 6 as per the recipe. Way too much for 6 even as a main with apps and a salad. It has 6 cups of broth/stock, another cup of milk/cream, and 4-5 med russets. That recipe would serve easily 10 as a starter or side. I usually half the recipe for 4-6. (also a great base soup for a starter with a seared scallop or a couple shrimp or 3 oysters for a small pan roast. ) My small soup bowls, really cups, are rather tiny but soup is so delicious as a side or starter i find it very filling. Often guests can be a bit famished and tend to over-do the apps and starter soups. For years a friend insisted on bringing a winter squash soup every Thanksgiving. It was good but very rich. I bought 2 dozen DinerWare bowls at a restaurant supply for 50cents each. Still use them today to keep the overeater in check. (not meaning rude, just complaints of being full before the main meal started). She was sensitive and needing compliments so the two cup bowls were way to big and guests felt they needed to finish it.