Well, when I googled it up, I came up with this recipe about 4 times on different web sites - maybe this will help you out. Split Pea Tortellini Soup Mix 3 ounces dried cheese-filled tortellini (2/3 cup) 1/4 cup dried tomatoes -- snipped 1/3 cup dried split green peas 1/2 cup dried chopped carrots 1 tablespoon instant chicken bouillon granules 1 tablespoon dried minced onion 1 1/2 teaspoons dried basil -- crushed 1 1/2 teaspoons dried thyme -- crushed 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper Layer ingredients in a large jar. GIFT TAG INSTRUCTIONS: To make Split Pea Tortellini Soup: Empty jar ingredients into a 3-quart saucepan. Add 5 cups water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender. (Option: Add 1 cup chopped cooked ham or sausage.) Serves 4. Here is a link that might be useful: Soup Mix

Here is a website with a bunch of soup recipes from Wild Oats Market. Stacie Here is a link that might be useful: wild oats soup recipes

Here are some that I like. Le MadeleineÂs Tomato Basil Soup --4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed --4 cups tomato juice or mix of juice with vegetable or chicken stock --12-14 washed basil leaves --1 cup whipping cream --1/2 cup butter (1 whole stick) --Salt & Pepper Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people. **I use this basic recipe, but I include a couple of cloves of minced garlic. Also, I do not put the tomato-basil mixture into the blender. I prefer the texture of the soup with chunks of tomatoes and basil. I also add both freshly ground black and white pepper along with the salt. Also, I have substituted the tomato juice with V-8 juice. It is whatever you prefer. My version: LINDAÂS CHUNKY TOMATO BASIL SOUP --4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes --4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat) --1/4 cup finely cut sweet yellow onion --2 or 3 garlic cloves, minced --12-14 washed & dried basil leaves, chiffonade --1 cup heavy whipping cream --1/2 cup butter (1 whole stick) --Kosher Salt --Freshly ground white & black Pepper Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread. CHILLED TOMATO BASIL SOUP 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomatoes 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint ot to taste Sauté the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished with mint.

When I moved from Maryland I lost my LaMadeleine's and I really miss having it close by..my daughter said that is one of the things she misses the most along with the LL Bean store.