Reddengray

Like the erstwhile Chico pub for which it’s named, this classic red bell pepper soup harks back to a simpler time. Fresh, crisp peppers are sauteed, simmered and pureed with garlic,  thyme and a pinch of cayenne, then finished with smooth cream. (Vegetarian) (makes approx. 2 quarts)  1 Tbsp butter 4 red bell peppers, chopped…

Silver Dollar

Named for Chico’s annual summertime fair, our take on Hungarian Mushroom soup is, hands down, our most talked-about creation. Pretty much da bomb. If you don’t like mushrooms, you’ll want to move along. (Vegetarian, with the Vegan variation below.) (Makes 2 quarts. Make extra, because it freezes beautifully!) 1 lb mushrooms, sliced (button or cremini)…

Cherry Street Jubilee

Summer brunch? Serve this chilled soup as a refreshing twist! Fresh dark cherries are all over the farmer’s market right now. Combined with lemon zest, they infuse a subtle, sweet red wine. We finish it with Greek yogurt for a little tang.  (Vegetarian) Cherry Street Jubilee(makes approx. 3 qts) 5 cups water ½ cup white…