Even those who don't like mushrooms like this soup! I've found it's a great first course when I have friends over.
Our home is a hobby farm with a view of Mississippi River bluffs. We have three daughters—20, 19 and 16.
We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark.
—Darlene Swille, Green Bay, Wisconsin
This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers.
When there's a chill in the air, a steaming bowl of this savory soup is welcome.
-Mavis Diment, Marcus, Iowa
Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients.
My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out!
-Judy Sloter, Charles City, Iowa
"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."