Savor the flavors of Kennett Square, PA—the Mushroom Capital of the World—with this delicious trio of artisan soups! Each 1-quart soup is crafted with care and packed with rich, comforting flavors.

Enjoy the creamy Mushroom Bisque, the bold Roasted Tomato Crab Bisque, and the hearty Chicken Corn Chowder. Perfect for cozy nights or as a thoughtful gift for any soup lover!

• Kennett Square PA Mushroom Bisque- Mushroom stock, white, shiitake, cremini mushrooms, celery, carrot, sweet onion, unbleached flour, unsalted butter, dry basil, oregano, thyme, granulated onion, fresh parsley and thyme, heavy cream, sweet marsala, golden sherry. (Made without nuts, however produced in a facility that has nuts. Consume within 3 days of purchase after thawing. 

• Roasted Tomato Crab Bisque- Crab stock, fire roasted whole tomatoes, celery, sweet onions, claw & lump crabmeat, dried thyme, fresh dill, unbleached flour, unsalted butter, Tabasco, heavy cream, sea salt, cracked black pepper, Old Bay seasoning, Golden Sherry. (Made without nuts, however produced in a facility that has nuts. Consume within 3 days of purchase after thawing.

• Chicken Corn Chowder- Chicken stock diced roasted chicken (breast and thigh), Roast Corn, celery, carrot, sweet onion, diced red bliss potato, fresh thyme and parsley, unbleached flour, unsalted butter, heavy cream, sea salt, cracked black pepper. (Made without nuts, however produced in a facility that has nuts). Consume within 3 days 

  HOLIDAY ORDERS-LAST DAY TO PLACE FOR CHRISTMAS IS 12/16-will ship 12/17 and 12/18

  
  

  How to Cook

  Soup: First, always make sure your products are thawed under refrigeration, which may take up to 48 hours (or you can thaw soups in a microwave following manufacturer’s instructions in a safe container.  Heat soup on a medium to low setting on your stove top, approximately 15-20 minutes stirring often, until internal temperature of 165 F is reached.

  About Mother Nature's Sun

  Chef Michael's culinary journey began at his father's seafood restaurant, The Lobster Pot, in Wawa, Delaware County, Pennsylvania. After honing his skills in every aspect of the restaurant, he discovered his passion in the kitchen. Inspired by a vision for gourmet takeout seafood, he founded Seafood on The Go, bridging the gap between fast food and fine dining.

  His entrepreneurial spirit led him to the Marriott, where he quickly rose through the ranks to become a District Executive Chef. Armed with certificates from the Restaurant School of Philadelphia and the Culinary Institute of America, Chef Michael's dedication to fresh, farm-to-table ingredients and fusion cuisine has earned him acclaim throughout his career.