This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.Denice Hageli, Elmhurst, Illinois
Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at holiday dinners and you'll be amazed at the compliments you receive.Doty Emory, Jasper, Georgia
I LIKE TO CREATE new dishes for my husband and me. I'd rather fuss over a meal and set a fancy table than go out to eat.
I often serve this soup on special occasions such as our wedding anniversary...we have celebrated 56 of them!
-Bessie Hulett, Shively, Kentucky
This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings.
-Maryann Klein, Washington Township, New Jersey
Nutrition experts recommend 2 fish meals per week. This soup recipe from Barbara Parks of Renton, Washington is a tempting way to meet this dietary goal and extend expensive fresh salmon. Even though it uses 2% milk, it has a rich mouth feel. Serve with a salad and a crusty whole-grain bread.