Many thanks to the dozens of my fellow soup enthusiasts from all over the world who cooked soup for Soup's On . Just like a good potluck, somehow our collection of soup recipes offers a soup for every taste and circumstance. The soups that take hours to simmer stove-top, the ones that toss together in minutes. The soups made from pantry staples, the ones with hard-to-find ingredients. Newly discovered soup recipes and the long-time family favorites. Recipes carefully followed and others invented with what was on hand. I was moved by many of the soup stories, cross-continental stock-making , surviving a first cold winter , falling in love with winter , a first-time soup-maker , the saving grace of soup for a soon-to-be-Mom , a soup passed from one generation to another , an ingredient combination I can't dispel from my brain , the age-old tale of stone soup , and the sweet surprise of a dessert soup ! So many many thanks to all for the grand collection, Soup, Glorious So

Today's homey soup recipe: Onion soup, French onion soup I'd guess you could say, because the onions are cooked in the slow cooker with red wine and good stock until soft and sensual ribbons, then finished under the broiler with toasted bread and melting cheese. The soup itself is Weight Watchers Friendly, just 100 calories a cup and WW 3 PointsPlus. Low Cal (for onion soup). ~recipe & photo updated & reposted 2014~ ~ more recently updated recipes ~ Yes, it's the lovely onion soup cooked for long hours in the slow cooker, then tucked with toast and topped with cheese and then, finally, sipped and slurped, slow bite by slow spoon. Is it French onion soup? What makes an onion soup French, per se? I don't know that answer but I do know, a slow-cooked onion soup is delicious stuff. The bread and cheese add carbs and calories to this dish. I enjoyed the soup, plain – so the bread and cheese aren't necessary, if supremely tasty. Moving on to the cheese-topp

A hazard of food writing, whether online or in print, is the constant hunt for new recipes, ones we're really proud of whether spectacularly simple or simply spectacular. Once a recipe is published in Kitchen Parade, it's rare for me to revisit it. But by five o'clock on Friday, the first Friday of Lent, the weather was miserable and my spirit not much better. Refrigerator leftovers didn't appeal; being newly committed to counting points (again), I nixed the temptation of a pizza delivery. Then magic struck, for all the ingredients for this simple soup were already on hand, peas in the freezer, onion in the pantry, spices and oil in the cupboard, eggs in the frig. (Take stock: don't you have all the ingredients too?) Still, because our tastes and styles do change, I wondered, Could a soup this simple taste as good as I remember? It can! It did! The green color makes it perfect for St. Patrick's Day but it worked beautifully as a meatless supper for Lent

Look at this list of gorgeous soups -- collected from all over the world from soup-lovin' readers and food bloggers -- is growing! Many thanks so all who have contributed so far. But it's not too late! New entries are being accepted through the end of February. How to participate? Scroll to the end of Soup's On . If your only experience with mushroom soup comes from a can, you've yet to truly experience the simply glory of homemade mushroom soup. Mushroom soup is such a classic and so easy, to boot! Supermarket mushrooms will do but I'm lucky to have access to wild mushrooms from St. Louis' 'mushroom lady', Nicola Macpherson whose company, Ozark Mushrooms, grows shiitake and oyster mushrooms nearby on a family farm. Meet Nicola and see how easy it is to make mushroom soup, here in this week's Kitchen Parade column .

A super simple silky smooth butternut squash soup, on the table fast, seasoned only ginger, garlic and a squirt of mustard. Not just vegan, Vegan Done Real . Naturally Gluten Free. Whole30 Friendly. ~recipe updated, first published way back in 2007~ ~ more recently updated recipes ~ Winter squash is so easy to roast that nearly always, I roast two, one for supper, one for something else. I even keep track of ways to use cooked squash in my Winter Squash recipes , just watch for the "little pot" icon like this a shortcut to recipes that call for cooked squash, good reason to roast extra! This time the "something else" got delayed a few days and the squash needed fast attention. So I threw together a simple soup, not expecting much. But it tasted great, just a simple soup, perfect for a winterish weeknight supper, fortified by bits of cooked bacon and feta cheese. The sweetness of the soup, the saltiness of the bacon, the creaminess of the cheese ... very nice

Light and fluffy buttermilk pancakes laced with carrots – not grated carrots, not cooked carrots but a small jar of baby food carrots! The carrots make for lovely color and a subtle sweetness but really, if no one will know there's carrots in the pancakes unless someone says. This is an easy variation of My Mom's Pancake Recipe , my very first pancake recipe. It's an easy-easy recipe to make changes to – like, on a whim, adding a jar of carrot baby food! 2007: For as long as I've known, if it's the Tuesday supper before Lent, supper is pancakes. This year, I'm cooking up another quick batch of my Mom's buttermilk pancakes with a jar of baby food tucked in and topped with a gorgeous sorghum from Sandhill Farm . They're pretty, they're light, they're cheap, they're fast. And I find considerable irony that our lives are now are so rich that the egg and butter and flour and sugar in pancakes are no long considered ingredients worthy for Len

While there's the age-old sneaky-Mom approach to putting vegetables and fruits into kids' mouths, perhaps in the age of the Omnivore's Dilemma , another is to connect garden to kitchen to table with light-hearted pictures and recipes? That's the engaging approach taken by a really fun new cookbook for kids, Simply in Season Children's Cookbook. (Disclosure: The publisher Herald Press offered a look at the cookbook. I accepted with the understanding that I'd write about it only if I really did like it. I do! And so might this darling imp and budding cook . Maybe?!) The colors and page designs are simply beautiful -- imagine seasonal starbursts of fruits and vegetables: spring with peas, red and white potatoes, sliced strawberries and spinach leaves; summer with ears of corn, tomatoes, raspberries, blueberries, strips of multi-colored peppers and one fat peach in the center. The photographs are too -- imagine kids' hands in nearly every shot, wiping go