This recipe first appeared in our January / February 2015 issue courtesy Dan Clapson.

This recipe first appeared in Soup Kitchen in our January / February 2015 issue courtesy Dan Clapson.

This recipe first appeared in Soup Kitchen, part of our November 2014 issue, courtesy Dan Clapson.

This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. "With the sweetness of the peppers, apples and sultry kick of curry, this has been one of my favourite cold weather soups for years. Mulligatawny is traditionally made with either chicken or lamb and even sometimes beef. My version uses lamb. The rice and cream in this soup is what really rounds everything out, creating a smooth richness, allowing the layers of flavours to mix and mingle wonderfully."

This recipe first appeared in our March 2013 issue courtesy Chef Ray Bear. " In a back alley food stand in south Tucson, I had a bowl of Mexican-inspired corn soup garnished with cheese, and I was hooked by the second spoonful. When I came back north I re-created the soup, but could not resist adding lobster just to bring a little Canada to Mexico." - Chef Ray Bear

This recipe first appeared in the July / August 2012 issue of Culinaire, courtesy Chef Thierry Meret.