I participated in a Soup Swap tonight. I made several trial passes this week, looking for something that would scale well, for 6 quarts. I decided on a rendition of the Hopvine’s Caramelized Shallot, White Bean, and Rum Soup. (With this technique, the alcohol seemed to instantly evaporate.)
Other participants brought: a classic Mushroom Barley from Joy of Cooking, Thai Butternut Squash and Cream of Carrot.
I am planning a total soup bender all week. The hostess, Maggie, also made fabulous cookies and served my favorite cheese: gouda. It was one of those laid-back, enjoyably conversational evenings.