Simply Soup

Weisberg, Karen
October 2007
FoodService Director;10/15/2007, Vol. 20 Issue 10, p46
Trade Publication
This article focuses on the signature soups being offered by several school- and hospital-foodservices in the U.S. According to Tom Driscoll, director of food services at the University of Oregon in Eugene, their version is on the menu daily at the Dux Bistro, where there is also a second from-scratch variety, plus Stock Pot soups. In the middle and high schools of the Denver Public School System, made from scratch soup is a daily offering linked with a sandwich as one of a minimum of seven daily menu choices.


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