Cream of Harvest Soup 3 parsnips 4 cups broth 3 tablespoons Crme Fraiche or sour cream 1 turnip 4 tablespoons olive oil

3 carrots 1 tablespoon Kosher salt Coarsley chop onion, apple, turnip-, carrots and parsnips. Place on baking sheet and drizzle with olive oil and sprinkle with Ksher salt. Bake at 425 degrees for 30 minutes. In a large pot combine all the roasted vegetables, butter,, thyme and broth. Bring to a boil. Simmer for 30 minutes. Remove from heat and add 3 tablespoons of crme fraiche or sour cream. Using a wand mixer, blend or food processor, puree soup until smooth and creamy. Salt to taste and serve. May garnish with additional Crme Fraiche or sour cream. 2 tablespoons butter 1 onion 1 apple Salmon Chowder (STEP ONE) 2 cups of diced potatoes 1 cup of diced onions 2 cups of diced celery 3 cups of water 2 cups diced carrots Salt and pepper to taste Boil potatoes, carrots, onions and celery in water for about 25 minutes. DO NOT DRAIN. DO NOT OVERCOOK. Meanwhile, make a white sauce b melting butter, add flour, and of Oriental flavor, add milk stirring constantly about 1 minute. Bring mixture to a slow boil for about 1 minute. White Sauce (STEP TWO) cups of butter cups flour 2 packets of oriental flavor (Top Ramen) 3 cups milk mixed with 3 cups of water (bring to a 2 cups of cooked salmon boil) cups flour Mix white sauce and the remaining Oriental flavor and cooked vegetables together. Bring all to a slow boil. Stir soup often to prevent sticking. Mix in salmon, let stand 10 minutes and serve