Soup and Bread

The onset of cool weather is cause for soup.

I especially love the kind that simmers on the stove all day, and then is chilled for a couple of days, to be served full flavored. It is even better when the table is filled with people to enjoy the soup.

This evening we had our first pot of chili of the fall, with fresh breadsticks, relishes, and a wonderful rhubarb-mulberry crisp made by my daughter.