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Olivia Baker & Faith Ahearn, 8th Graders at Barre Town School, Barre, Vermont Ingredients4 medium onions, sliced2 tablespoons margarine or butter2 10-1/2 oz. cans condensed beef broth1 1/2 cups water1…

Jean-Louis Guerin, Executive Chef, New England Culinary Institute  Ingredients1/2 lb. butter4 lb. onions1 sprig thyme1 shot sherry or brandy 1/2 gallon beef stock 1/4 each bay leaves Salt and…

Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years

Jurgen Spagolla, Executive Chef Trapp Family Lodge, Stowe, Vermont Ingredients1 lb. of white Asparagus1 quart water1 slice of lemon1 cup heavy cream1 tablespoon butter1 tablespoon flour Salt and white…

Chef Jamie Nelson, Mes Amis - Stowe, Vermont Ingredients1 pound seedless watermelon 1 pound cantaloupe 1 pound honeydew 1/2 pint strawberries 1/4 cup honey Juice of 2 lemons Juice of 1 lime 1/2 bottle…

Jennifer Grahovac, Vermont Agency of AgricultureIngredients5 tablespoons butter1/2 cup chopped onions 4 tablespoons flour 3 cups milk (use 1 cup half and half and 2 cups milk for extra creamy) 1 1/2 teaspoons…

Shannon Dwyer & Hayley Arnold, 8th Graders at Barre Town School, Barre, Vermont Ingredients1 lb. hamburger1 onion1/2 cup carrots1/2 cup celery1 garlic clove1 teaspoon basil1 teaspoon dill1 cup milk4 cups…

Recipe courtesy of Cabot Creamery Ingredients 2 tablespoons Cabot salted butter 2 cups peeled and diced boiling potatoes, (about 2) 1/2 cup chopped onion 2 tablespoons all-purpose flour 1 can chicken…

It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases. Having a good potassium intake is important in maintaining healthy blood pressure. Butternut squash soup is a good source of fiber AND potassium!

Ingredients5 lb. white cauliflower3 lb. potato1 white onionChicken stock*4 oz. butter1 cup heavy creamSalt, white pepper PreparationCut the cauliflower, potato, and onion into medium size pieces and place…