Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.
This creamy, cozy soup contains no dairy, making it ideal for vegan diners. Fresh carrots, garlic and cashews are pureed in vegetable stock to give the soup its silky texture, and honey, ginger, allspice and garlic boost flavor.
Chef Ethan Stowell combines fresh pears, sunchokes and earthy chanterelle mushrooms to create this creamy soup. The seasonal produce brings fall flavors, while a bit of bacon adds smokiness.
Chef Brad Farmerie of Saxon + Parole adds complexity to this lentil soup with a mix of sweet and hot spices, including ginger, cinnamon, chiles, coriander and cumin.
Last summer, a group of college and university chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.
School-based therapy company, ProCare Therapy, ranked which states have the healthiest school meals based on five different factors, including NSLP participation and participation in farm-to-school.