Soup has a long-running reputation for being healthful. Today, chefs are one-upping its good-for-you attributes with powerhouse ingredients like whole grains and a greater variety of fresh vegetables than ever. Traditionally indulgent soups are getting makeovers with an innovative switch of ingredients here, a clever substitution there. Light but Right Senior Executive Chef Richard Johnson and Registered Dietitian Rose Prissel, RD, LD, both of the Mayo Clinic in Rochester, MN, have been ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.