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Issue Date: November 2010 Issue

Spoon Full

Beth Stallings

"It's liquid Thanksgiving dinner," says Creekside Restaurant & Bar General Manager Mark Murray. That's how he describes the Thanksgiving Dinner Soup ($2.75, cup; $3.75, bowl) he makes in a single 8- to 10-gallon batch once a year on the Monday before Thanksgiving. Murray, who's in the kitchen two to three times a week making soup, crafted the meal-in-a-bowl creation three years ago as a twist on the standard turkey dumpling soup. He incorporates every flavor from the dinner table: cream of turkey thick like gravy, a mirepoix, sweet potatoes and corn. Then it's garnished with cranberry raisins and a flash-fried ball of stuffing that breaks apart like a crouton in french onion soup. "The only thing not in there is pumpkin pie," Murray says.

8803 Brecksville Road, Brecksville, 440-546-0555,

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