Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.
A simple soup that sorta tastes like someone stuck a straw in a perfectly ripe cantaloupe, except this comes spiked with just the right amount of sweet heat.
This authentic version of Senate bean soup draws on ham hocks and navy beans for its everyday comfort food goodness. Heirloom beans make it even better.
Rustic lentil soup is a hearty, warm remedy for cold winter nights. Make this soup with or without the pancetta, sausage, and bacon for an evening dinner.
This Russian borscht is a hearty soup made with beef and bacon and, though commonly known for beets, it’s really all about the meat.
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
Cheese and broccoli soup gets revved up with the addition of Stilton cheese. Feel free to use frozen broccoli when it is out of season.
Use leftover mashed potatoes for this spicy soup with Gruyere cheese. Cayenne pepper supplies the heat and scallions add the right amount of onion flavor.
This pumpkin soup gets a boost from apples and a bite from a cupful of Irish cider. The soup, with its intense pumpkin flavor, makes for great fall fare.
Quahogs, a large clam, take center stage in this clear chowder. There are no tomatoes or cream, just the pure taste of clams, salt pork, potatoes, and onions.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
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