Creamy Wild Mushroom Soup

Ingredients
For Crispy Mushroom Topping
11/2 lb mushrooms (button, shiitake or crimini), thinly sliced
1/4 cup olive oil
1/2 tsp freshly ground black pepper
Kosher salt

For Soup
3 Tbsp unsalted butter
2 shallots, chopped
1 lb mushrooms, sliced or torn (button, shiitake or crimini)
11/2 tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
6 cups vegetable stock
1/4 cup sherry
1/3 cup heavy cream

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Creamy Italian Chicken Soup

Ingredients
1 Tbsp unsalted butter
1 medium yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, shredded
3 cloves garlic, finely chopped
¾ cup dry white wine
4 cups chicken broth
2 cups ditalini1 8½ oz jar julienned oil-packed sun-dried tomatoes

1½ cups half-and-half
½ cup Parmesan, finely grated, plus more for serving
2 cups rotisserie chicken, chopped
2 cups packed chopped Tuscan kale
½ cup packed fresh basil leaves, finely chopped
Kosher salt
Freshly ground black pepper

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Roasted Winter Squash Soup

WITH POMEGRANATE AND BACON RELISH
Recipe by Chef Craig Clifton
For the soup
1 butternut squash, medium-sized
1 yellow onion
3 cloves of garlic
1 leek
1 carrot
2 cups heavy cream
2 Tbsp butter
3 Tbsp vegetable oil (or other high-heat oil such as coconut)
2 cups of any dry white wine
Fresh rosemary and thyme to taste
Salt and white pepper to taste (we use about 2 Tbsp of each)
For the relish
1 pomegranate,

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Beef & Guinness Stew

Recipe By Chef Juan Escamilla, Irish Eyes Restaurant & Pub
Ingredients
5 lbs beef round, flat, diced
1½ oz garlic
1½ oz beef base
2 oz black pepper
1 6-oz can of tomato paste
1 oz thyme
2 qt Guinness beer
1 qt water
3-4 stalks of celery, diced
1 onion, diced
2-3 carrots, diced
Directions
Other than the onion,

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