Editor's note: SheSays Favorites is a weekly feature in SheSays that runs each Monday. SheSays staffers will gather a few of their favorite things to share with readers. Do you have a favorite you'd like to share? Email email@example.com.
FARGO - I swear I have soup flowing through my veins.
I grew up spooning and slurping pumpkin, potato leek, fish chowder, cioppino and avgolemono varieties. My dad's favorite meal is a bowl of any one of my mom's homemade soups with a side of bread and butter.
With Mom and Dad living 1,500 miles away, I have to satisfy my soup cravings from local eateries, and they don't disappoint.
My favorites fall into three categories: beer cheese (yes, beer cheese deserves its own category!), tomato basil and "other."
Am I missing out on a hot broth? Email me at firstname.lastname@example.org with your own favorite Fargo-Moorhead soup or stew.
Before I moved to the Midwest, I had never heard of beer cheese soup. I don't drink beer, but add it to a pot of cheesy goodness and I'm sold.
Three Lyons Pub, 675 13th Ave. E., West Fargo. Made with Newcastle Brown Ale.
Bertrosa's Cafe, 118 Broadway, Fargo. Made with whatever the cook feels like using that day, whether it's Guinness or Budweiser.
Granite City Food & Brewery, 1636 42nd St. S., Fargo. Made with their own Northern Light Lager.
Noodles & Co., 4501 15th Ave. S., Fargo. Made with cream, sherry, fresh basil, garlic and Italian parsley (yum!).
TGI Friday's, 4100 13th Ave. S., Fargo. Thick and chunky. Very similar to Noodles & Co.'s.
Erbert & Gerbert's, 300 Broadway, Fargo, plus three other F-M locations. Not-so-secret ingredients: cream cheese and Worcestershire sauce.
Roasted red pepper gouda, Atomic Coffee, 222 Broadway, Fargo, plus two other F-M locations. Served on Thursdays, but get there early because it sells out quickly.
Chicken artichoke, First & Deli, 520 1st Ave. N., Fargo. Rich and creamy. Chowder-like. Ordered it with a slice of fluffy garden vegetable bread.
Chicken wild rice, Doolittles Woodfire Grill, 2112 25th St. S., Fargo. Made with their own rotisserie chicken.
Readers can reach Forum reporter Meredith Holt at (701) 241-5590