Vegetable Based Serving Suggestions
Autumn Harvest Wild Mushroom & Barley
• Top with sautéed fresh mushrooms
• Serve with crisp flatbread
Garden Vegetable Medley
• Serve with buttery, flakey biscuits
• Top with shredded fresh carrot strips
Split Pea with Smoked Ham
• Serve with Cheddar Cheese biscuits
• Serve in thick mugs with crisp breadsticks
Cream of Roasted Red Pepper
• Combine Cream of Roasted Red Pepper with Heart of Artichoke Bisque as a “double pour”
Cream of Broccoli
• Serve with a toasted Swiss Cheese sandwich
• Make Mini cheese sandwiches and serve with shooter glasses of soup
Heart of Artichoke Bisque
• Combine Cream of Roasted Red Pepper with Heart of Artichoke Bisque as a “double pour”
Tomato Bisque
• Serve with grilled cheese sandwiches
• Create mini grilled cheese sandwiches and serve with shooter glasses of Tomato Bisque
Loaded Potato with Bacon
• Top with shredded cheddar cheese and bacon bits
• Serve with a small container of sour cream
• Serve in a Sourdough Bread Boule