Melt butter in a Dutch oven over medium heat; add onions. Cook over medium heat, stirring occasionally, 35 minutes or until onion is lightly browned and very tender. Add garlic, and cook 1 minute. Add 1 cup broth, stirring to loosen browned bits from bottom of pan (can make ahead to this point. Remove onions from heat; cover and chill until ready to prepare remainder of soup). Stir in 2 cups broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and let cool 30 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, and cook 8 to 10 minutes, stirring once or twice, until mushrooms are lightly browned and liquid has evaporated; stir in 1/2 teaspoon salt. Remove from heat, and set aside.

Process soup, in batches, in a blender or food processor 2 minutes or until smooth, stopping to scrape down sides. Return to Dutch oven. Stir in remaining 1 1/2 cups broth and whipping cream; bring to a boil. Remove from heat; stir in sherry, lemon juice, 1/4 teaspoon salt, and pepper.

To serve, ladle soup into individual bowls, and top evenly with mushrooms; dollop each with sour cream, if desired.

Make Ahead: To jump-start this recipe, begin a day ahead and caramelize the onions up to the point of adding 2 cups of broth.

Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.

Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.

Place remaining 1/2 cup breadcrumbs in a shallow dish.

Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.

Pour oil to a depth of 1" into a large skillet; heat to 350°.

Fry cakes, in batches, 3 minutes or until golden. Drain well on paper towels. Serve immediately with Cranberry-Red Pepper Salsa.

Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying.

Melt butter in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; cook 9 to 11 minutes or until lightly browned, stirring often.

Add peppers; cook 10 minutes, stirring occasionally. Add corn, lima beans, and whipping cream; cook 5 minutes or until thoroughly heated, stirring often. Remove from heat; stir in parsley and next 3 ingredients. Serve over Gruyère Grits. Sprinkle with chopped tomato.

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.

Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, parchment paper-lined 9" round cakepans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Ginger-Cream Cheese Frosting between layers and on top and sides of cake. Cover and chill overnight.