Thayer in the Kitchen

Some time ago I posted a recipe for Cream of Broccoli Soup on the blog.  At that time I was still looking for an even better recipe.  This recipe that I found on Mel's Kitchen Café website is excellent.  Give it a try when you've got a bunch of broccoli and are craving a warm thick comforting soup.  The author said it was hearty and delicious.  I also like this soup because it has other vegetables besides the broccoli and I'm all about using vegetables! 3 cups low-sodium chicken broth 1 cup peeled and chopped carrots, diced small 1 cup chopped celery, diced small 3 cups chopped potatoes, diced small 1/2 cup finely chopped onion 4-5 cups coarsely chopped broccoli; peel the outside of the tough stalks before using 4-6 slices bacon, chopped 3 tablespoons butter 1/3 cup flour 3 cups milk (I used 1/2 skim milk and 1/2 half and half) 3-4 cups shredded sharp cheddar cheese   1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dry mustard In a ...

This  is a very good vegetarian recipe using Delicata Squash.  I loved it!  I'm not sure Arthur did, but he ate it--just not with as much enthusiasm as I did. The recipe calls for a variety of nuts.  Some of which I had and others I didn't.  Just use 1 1/3 cups of whatever nuts you have on hand.  A variety is nice but probably not essential.  3 tablespoons butter 1 medium yellow onions, finely chopped 3 garlic cloves, minced 3/4 teaspoon salt 1 tablespoon chopped fresh sage or fresh thyme leaves or a combination of both     1/3 cup chopped walnuts 1/3 cup chopped pistachios 1/3 cup chopped almonds 1/3 cup pine nuts 1/3 cup plain low-fat yogurt (you can also substitute sour cream)     2 eggs, lightly beaten About 1/2 cup freshly shredded parmesan cheese 2 D e...