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I worked on this one for a couple of weeks, trying various recipes, until I created this recipe that not only has the taste and consistency of the soup everyone (who's had Campbell's soup) is familiar with, but also a wonderful freshness and flavor that can only belong to a homemade soup. I forged fearlessly forward, though — resolute reporter that I am — until I had tasted all 30 flavors, retested several, then eaten more than I should have of my favorites.Seductive, creeeeamy, dense, ambrosial with flecks of Madagascar vanilla bean. •Coffee toffee: silky texture, toffee bits add sweetness, for the fainter of heart or those who want to sleep tonight.•Coconut macadamia nut: chocolate bits and whole Macadamia nuts, tastes like fresh shredded coconut, creamy, and oh so white, it resembles the alabaster flour Michelangelo used in casting David. •Mocha: medium-bodied, with bits of chocolate folded in, espresso, light vanilla cream, slivered almonds, chocolate fudge. •Brownie: seriously rich, smooth base with chunks of fudge brownie, dark and luxuriant, something from a fairytale with a happy ending. The kind of dark chocolate that gave you a stomach-ache as a kid.•Mixed berry sorbet: raspberry, maybe some blueberry and strawberry, seedy, grainy, Parisian-designer-lipstick red.
•Cookies and cream: kids' favorite, adults' favorite, one of my favorites, ground Oreos, let's-go-play-in-the-sandbox good.
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