soup for supper

i love fall

crisp air and cozy nights

the farmers markets brimming with greens and root veggies

not to mention a pantry loaded with organic canned tomatoes

so

i've been making a weekly soup

we get at least a dinner, two lunches and two servings to freeze out of each pot

not bad for a hour in the kitchen!

so far...

roasted butternut, leek and apple

topped with crisp bacon

served with homemade whole wheat pumpkin bread

...

tomato fennel

served fireside

with cheddar dill scones

...

chicken stew

(the recipe from my high school- this was one of my favorite lunches!)

over cous cous

...

and

lentil

topped with a drizzle of balsamic

served with seven stars country loaf

...

i love this part of our week's menu

and plan to continue throughout the winter...

next week i think i'm going to give blair's suggestion of mushroom barley a try!

have any favorite recipes to share?