My guess is some vegetarians, vegans, and fish allergic folks had no idea.

I didn't until you posted this.

Here are some options I found on line:

Lagunitas’ Imperial Stout: This popular California brewery’s stout is described as rich, smoky and dark: “Just the way the 18th century Russian royalty liked it.”

Sierra Nevada Brewing Company’s Sierra Nevada Stout: Probably the easiest to find at local retailers (since this is a big-name brewery), this California brew is described as big, black and bold, with chocolate and caramel flavors.

For the Brown Ale, Bell's has several that are vegan-friendly that might work. And I've seen Brooklyn Brown Ale around and that one is as well.

Barnivore http://www.barnivore.com/ is a good site for researching.

I have revised.
Should be a close flavor match, but I'll make a test batch this weekend to be sure.

Count me in for dessert as well. I'll likely bring some bread too.

bobbywal wrote:Count me in for dessert as well. I'll likely bring some bread too.

Excellent!! Thank you!

i'm not going to be staying- it turns out i have a very enjoyable book club that night, but i'll be there by 5:30 with cookies of some sort (or several sorts)....

looking forward to eating for a good cause and catching up with some friends

Just a reminder to all the Soup Makers that we're only 8 days away and still need to know what all but 2 of you are bringing. I'm guessing some of you may be waiting to fill in where we are missing things, so if anyone else has decided what you're bringing, please let us know.

And everyone else, please make sure this GREAT event is in your calendars!

thanks!!

It's looking like Carrot soup.

Food Nut wrote:It's looking like Carrot soup.

Do you have a description that might connect that to an immigrant heritage (the theme)?

boudreaulicious wrote:

Food Nut wrote:It's looking like Carrot soup.

Do you have a description that might connect that to an immigrant heritage (the theme)?

Are the carrots imported?

=R=

The carrots will be inspired by Middle Eastern flavors.

Food Nut wrote:The carrots will be inspired by Middle Eastern flavors.

Great--thank you!!

Hello, I've finalized my soup to the Polish sauerkraut. Definitely not vegetarian, as it contains sausage and smoked meats. Should we bring things like ladles, bowls and serveware?

Hi all!

Here is a reminder of what's happening on Wednesday. All I need at this point is for the soup makers to please:
1) confirm what your soup offering will be
2) indicate if it is vegetarian or vegan (we don't need these, specifically-but the organizer has just asked us to let her know if any of our offerings will be so that they can have appropriate signage available).

* Please bring your soups to the Hideout, 1354 W. Wabansia, between 5 and 5:30 on Wednesday.
* Bring them hot, if at all possible. It can take a VERY long time to warm up ice cold soup in our crock pots. Like, hours.
* Bring 3-4 gallons
* Our theme this year is “soup and sanctuary.” Cooks are encouraged to make soups that speak to the idea of identity, home, and Chicago’s rich immigrant heritage. We would love to have the recipes as well — for our website and perhaps to use in another cookbook. We’ll be nagging you about those in the coming weeks!
* Please plan to stay and serve your soup if possible. If you can't, let us know so we can round up a volunteer.
* We provide crock pots, as well as ladles, bowls, spoons, aprons, towels, etc. We will also give you a drink ticket so that your soup serving is even more fun.
* We are again partnering with our neighbors Local Foods to provide free and/or discounted ingredients to Soup & Bread cooks. If you're interested in taking advantage of these generous offers please contact Jamie at Local Foods (jamie@locafoods.com) directly to make arrangements.
* Our partnering food pantry this week is Ravenswood Community Services. As ever, bread is being donated by Publican Quality Bread; our DJ is Bloodshot Records’ Mike Smith. Please spread the word to your friends! There will be a Facebook invite coming soon at https://www.facebook.com/SoupBreadChicago/ and it will be posted on our website at http://soupandbread.net/.

LASTLY: Soup & Bread now has fiscal sponsorship, which means that folks can make a tax-deductible donation to support Soup & Bread from afar. Here's more info on that if you are so inclined. http://soupandbread.net/donate-to-soup-and-bread/

Confirming.
I will bring at least 4 gallons of hot Belgian Lentil Soup. It is vegan.
I will have signage and recipe sheets.

Additionally, I will bring a couple loaves of sourdough whole wheat bread and maybe a dozen or so brezel rolls.

RichH wrote:Confirming.
I will bring at least 4 gallons of hot Belgian Lentil Soup. It is vegan.

I will have signage and recipe sheets.
My name is Rich Hawley.

Additionally, I will bring a couple loaves of sourdough whole wheat bread and maybe a dozen or so brezel rolls.

Great Rich! Thank you. I don't recommend bringing more than 4 gallons since our time on site ends at 8:00 sharp and, in my experience, more than 4 gallons would almost certainly mean you having to lug soup home

Also, along those lines, I highly recommend that anyone interested bring a few to-go containers if you want to bring some of our group's soups home with you.

I will be making a Burmese/Thai pork stew . . . along the lines of a kaeng hung leh, except that I'd rather not call it that as I will probably be taking significant departures from that recipe.

Carrot soup will be vegetarian (may contain dairy)

I'll be making a lamb soup with chickpeas and spices. Likely Moroccan or Mediterranean influenced. I'll update with more detailed specs as it develops.

Mr. X and I are looking forward to tonight's soup extravaganza! Figured we had to come eat since we ran out of time to cook or bake.

i'm bringing tahini brownies and millionaire's shortbread....

Thanks to all of the soup makers! Tonight's offerings were great. It was a nice cross section of tastes from simple and straightforward to complex and funky. I enjoyed 'em all.

The soups looked really wonderful tonight. I had the Moroccan lamb and the Thai sweet & sour and both were really delicious, I'd go so far as to say excellent. My kids LOVED the chicken noodle. All of the other soups looked really good and I heard more than a few positive murmurs amongst the crowd about almost all of them. I also had what I think were the tahini-brownies, which were really tasty and likely set a new bar for me (ha!). The small toffee-crisps(?) were very good as well.

What a great event everyone! It was so nice to be back at the Hideout and see a crowd on a Wednesday evening even if it wasn't, strictly speaking, "soup weather".

Thanks to everyone who cooked, baked and ate--what a HUGE turnout!!! In the 7 years I think I've been attending, I don't think I've ever seen such a great crowd. And the unofficial donation total was crazy too--Martha told me she thought it was over $1000 which is a record for this event. So proud of the dozens of LTHers in attendance --very, very happy to be a part of it.

This was a fun, filling, rewarding event!

Carrot Soup Za’atar
Adapted from:
http://yummybeet.com/roasted-carrot-zaa ... bean-soup/
Serves: 6

Ingredients
• 1 pound carrots
• 4 cloves garlic
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za'atar
• 2.5 cups white beans, cooked or rinsed canned
• 3 tablespoons tomato paste
• 1 cup crushed tomatoes
• ¼ cup blanched almonds
• 2+ tablespoons fresh lemon juice (I used Meyer)
• 1+ tablespoon lemon zest
• 1+ teaspoon turmeric
• Sea salt to taste
• Fresh ground black pepper to taste
• 4-5 cups vegetable stock
Preheat oven to 425 degrees F. Clean carrots and trim tops. In shallow pan coat and roast carrots with olive oil and one tablespoon of za’atar. Add unpeeled whole garlic cloves to pan and roast both until brown and soft 30-40 minutes, rotating carrots a few times. Garlic will be done earlier than carrots-remove 10 minutes early and peel. Add cooled carrots, garlic and remaining ingredients to blender and puree, perhaps in two batches. Pour into pot on stove-top. Bring to a slow boil over low heat stirring frequently for approximately 30 minutes. Adjust all flavorings to taste. Serve hot or cold.
Shout out to The Spice House for za'atar blend : https://www.thespicehouse.com/za-atar

carrot by raeban99, on Flickr

The soups were amazing and the desserts were ridiculously delicious!

i'll be making food nut's carrot soup, for sure. and if BR would be so kind as to post his list of ingredients, i'd love to try making a small batch of his great soup, as well. i didnt get a chance to try all the soups as i had to leave at 6pm, but my respect to all of you for your hard work.
can someone who was there until the end (one of the soup makers?) let me know if my tahini brownies and millionaire's shortbread were mostly or completely gone? it helps to know how much dessert to bring for next time... thanks

Bravo to all who cooked and baked; everything was outstanding, and it was good to see people even in that busy environment.

RichH wrote:Confirming.
I will bring at least 4 gallons of hot Belgian Lentil Soup. It is vegan.

One of the soups I will be making if you would be so kind as to share the recipe. I may not make it vegan/veg though! It was a rich, satisfying soup.