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Some inventions, like Pamela Lee Karcher's recipe for radish soup, happen accidentally.

On a visit to North Carolina, her husband, Joe, tasted a wonderful dish prepared by sister-in-law Carol Karcher. With eight children and a garden of vegetables, she was in the habit of creating recipes that ensured none of the harvest was wasted.

"One day she served these boiled radishes with some kind of a sauce on them," said Joe Karcher descriptively. "They were extremely delicious. When I came home I was telling my wife about it."

From her husband's sketchy account, Pamela Lee Karcher decided she would try her hand at creating the dish he had enjoyed so much.

"It ended up mine came out soup," she said.

Which, insists her husband, "was good, if not better" than his sister-in-law's recipe.

"It tastes to be a great deal like potato soup, with a strong cabbage flavor," Pamela Lee Karcher said of her recipe. "It is like creamed radishes."

What about her sister-in-law's version?

"I was going to ask her for her original recipe but I never have," the surgical technician for veterinary ophthalmologist Craig A. Fischer said.

Radish Soup

2 pounds washed, fresh, sliced radishes

1{ cups milk

\ cup butter

\ cup finely chopped onion

{ cup diced Velveeta cheese

1 family-size can of cream of mushroom soup

6 fresh mushrooms, sliced

Salt and pepper to taste

Cover radishes with water and boil uncovered for 10 minutes. Reduce to simmer. Add remaining ingredients and simmer on low heat while stirring gently and frequently to prevent sticking, or use double-boiler. Cook until soup is thickened to taste and radishes are softened.

Garnish when serving with fresh parsley sprigs and, for a holiday presentation, you may sprinkle with Hungarian paprika and cheddar cheese.