Tortilla Soup (serves 6)

Ingredients
2 TBSP oil
4 corn tortillas (6 inch diameter), stacked, cut in half, then cut crosswise in very narrow strips
3 cans (14 oz each) chicken broth
1+1/2 lb butternut squash, peeled, seeded and cut in 1/2 inch cubes (about 4 cups)
1 TBSP minced garlic
1 can (14+1/2 oz) diced tomatoes with green chiles
2 cups shredded cooked chicken
Toppings: cubed avocado, chopped cilantro and lime wedges

Instructions
1. Heat 1 TBSP oil in a large nontick skillet over medium-high heat.
Fry half the tortilla strips, turning often, 5 minutes or until lightly browned and crisp.
Remove to paper towels to drain.
Repeat with remaining oil and strips.

2. Bring broth, squash and garlic to a boil in a 3 qt pot.
Cover, reduce heat and simmer 5 minutes or until sqush is almost tender.
Add tomatoes and chicken; simmer, uncovered, 5 minutes or until squash is tender.

3. Place half the tortilla strips in soup bowls.
Ladle in soup.
Sprinkle with remaining strips and serve with toppings.

From Woman's Day Magazine.

Mushroom Soup (serves 12)

Ingredients
3/4 cup dried Polish or porcini mushrooms
6 TBSP unsalted butter
3 medium leeks (about 1 lb), white & pale-green parts only, finely chopped and rinsed well
6 TBSP all-purpose flour
3/4 cup medium sherry, such as amontillado
5 cups homemade or low-sodium store-bought chicken stock
1/2 tsp finely chopped fresh thyme
2 lbs assorted fresh mushrooms, such as cremini and white
Coarse salt and freshly ground pepper
1 cup heavy cream
1 cup whole milk
Chervil Cream
Tiny Croutons

Instructions
1. Cover dried mushrooms with 2 cups boiling water in a heatproof bowl; let stand until soft, about 30 minutes.
Using a slotted spoon, transfer mushrooms to a cutting board, and finely chop; set aside.
Strain soaking liquid; set aside.

2. Melt butter in a large saucepan over medium heat.
Add leeks, cook, stirring occasionally, until soft but not browned, 10 to 15 minutes.
Stir in flour; cook 2 minutes.
Add sherry; whisk until smooth.
Whisk in stock, thyme, and reserved soaking liquid; bring to a boil.
Reduce heat; simmer 5 minutes.
Stir in dried and fresh mushrooms.
Remove from heat.

3. Pour into a large bowl.
Working in 3 batches, puree soup in a food processor, making sure there are no remaining mushroom pieces; return to pan.
Bring to a simmer cook, stirring occasionally, 15 minutes.
Season with salt and pepper.

4. Stir in cream; bring just to a simmer.
Season with salt.
Stir in milk; cook until just heated through. Serve immediately, or refrigerate, covered, up to 3 days; reheat before serving.
To serve, divide among bowls; spoon about 2 teaspoons chervil cream into each center, and sprinkle with croutons.

From Martha Stewart Living "Thanksgiving with Martha".