Phantom Canyon Brewing Co.

As snow begins to dust the top of pikes peak, food fancies take a turn for the warm comfort of steaming soup concoctions, be they made with chilies, shrimp, noodles or pumpkin.
When the first snows dust the top of Pikes Peak, and I try to remember to grab a light coat for evenings out, my food fancies take an abrupt, yet expected turn. Not toward the fresh donuts available on the Peak, because that’s rather year-round in my case. When Labor Day has come and gone, I turn to my old friend — soup.
Because soup, actually, rarely grows old. The usually warm (exception: gazpacho) and spoon-eaten (exception: chopsticks) dish is made in almost every culture and can therefore be a passport to experience the flavors of the world. In the changing-of-the-day variety, soup also gives you insight into a restaurant’s kitchen philosophy and talents — and for a price-per-serving almost any wallet can afford.
In the little space we have for such a vast subject, we rounded up five soup destinations for your seaso

Phantom Canyon still serves success after 15 busy years