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	<title>STORIES in Agriculture and Life Sciences &#187; Soups</title>
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	<description>Iowa State University College of Agriculture and Life Sciences</description>
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		<title>Butternut Squash and Apple Bisque</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/butternut-squash-and-apple-bisque/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/butternut-squash-and-apple-bisque/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:37 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2086</guid>
		<description><![CDATA[&#8211; from the kitchen of Wendy Wintersteen (PhD ’88 entomology), dean and director, experiment station (courtesy Linda White)
(Drop quote: “This is a favorite made by my friend and neighbor Linda White, the wife of Bernie White, emeritus University Professor and former chair of our Department of Biochemistry, Biophysics and Molecular Biology.”) 
 
Ingredients:
2 tablespoons olive [...]]]></description>
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		<title>Creamy Winter Squash and Apple Soup</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/creamy-winter-squash-and-apple-soup/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/creamy-winter-squash-and-apple-soup/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:21 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2088</guid>
		<description><![CDATA[&#8211; from the kitchen of the Soy Sistas: Amanda Pudlik (’11 culinary science), Elise Fiscus (senior, culinary science), and Cassie Miller (’11 culinary science)
 
Ingredients:
7 slices bacon
2 carrots, diced
2 ribs of celery, diced
1 large red onion, diced
2 Granny Smith apples, diced
2 garlic cloves, minced
1 package Birds Eye frozen cooked winter squash (defrosted)
2 1/2 cups canned [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Friday Night Football Chili</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/friday-night-football-chili/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/friday-night-football-chili/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:17 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2079</guid>
		<description><![CDATA[&#8211;from the kitchen of David MacDonald (’87 animal science), president and chief operating officer OSI Group
Ingredients:
3 pounds 80% lean ground beef
46 ounces tomato juice (can use up to 30 ounces more to dilute)
28-ounce can diced tomatoes
28-ounce can crushed tomatoes (can be Italian or garlic flavored)
1 teaspoon salt
1 teaspoon sugar
2 packets McCormick Original Chili Flavoring
2 tablespoons [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Autumn Chowder</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/autumn-chowder/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/autumn-chowder/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:11 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2076</guid>
		<description><![CDATA[&#8211; From the kitchen of Brenda Ranum, regional extension education director (courtesy Country Woman Magazine, Nov/Dec 2002, p. 37.)
 
Ingredients:
8 bacon strips, diced
1 cup chopped onion
4 medium red potatoes, diced
4 medium carrots, halved lengthwise and thinly sliced
2 cups water
1 tablespoon chicken bouillon granules
4 cups milk
2 2/3 cups frozen corn
½ teaspoon pepper
3 tablespoon + 1 teaspoon [...]]]></description>
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		<title>Pork Loin Chili</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/pork-loin-chili/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/pork-loin-chili/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:09 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2082</guid>
		<description><![CDATA[&#8211;from the kitchen of Scott Tapper (’79 farm operations), farmer and former president of the Iowa Pork Producers Association
Ingredients:
3 pounds boneless pork loin, cut into 1-inch cubes
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium yellow pepper, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons flour
64 ounces whole peeled tomatoes, crushed
1, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Minnesota Wild Rice Soup</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/minnesota-wild-rice-soup/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/minnesota-wild-rice-soup/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:08 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2090</guid>
		<description><![CDATA[&#8211;from the kitchen of Ruth MacDonald, professor and chair food science and human nutrition
Ingredients:
¾ cup uncooked wild rice
1 medium onion, diced
1 cup celery, chopped
½ cup carrot, chopped
1 cup button mushrooms, chopped
½ cup butter
1 cup flour
8 cups hot chicken broth
1½ cups diced cooked chicken
Salt and pepper
¼ teaspoon thyme
1 cup half and half
3 tablespoons dry white wine
Directions: [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Leek and Potato Soup</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/leek-and-potato-soup/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/leek-and-potato-soup/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:05 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2084</guid>
		<description><![CDATA[&#8211; From the kitchen of Bob Raymond, owner operator Village Creek Farm
Ingredients:
2 ounces (4 tablespoons) butter
2 leeks, chopped
1 small onion, finely chopped
12 ounces floury potatoes, chopped
1.5 pints (31/2) cups vegetable stock
Salt and ground black pepper
Homemade bread, to serve
Directions: Heat half the butter in a large heavy pan.  Add the chopped leeks and onion.  Cook over [...]]]></description>
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