Notes about Recipes in this book

• Butternut squash soup with Calvados, Gorgonzola cheese, and prosciutto

  • Lee on March 30, 2014

    This is a nice soup and the garnishes of prosciutto and Gorgonzola are good. I've just decided though I don't like squab soups that go in the sweet direction. I added curry and lemon juice. Others may disagree.

• Tomato, corn, and basil soup

  • yoganut23 on September 08, 2021

    Perfectly captures the juiciness of summer! I like to make this as the season is ending to use up fresh tomatoes from the garden. I typically omit the sugar as it is naturally sweet. I think the balsamic vinegar finish is a must - this small addition makes all the difference. The recipe says it makes 12 servings but they go fast.

• Tomato, shrimp, and fennel soup

  • yoganut23 on September 08, 2021

    I attempted to make this without the shrimp on the first go around. It came out so-so.

• Tomato and ginger soup with grilled chicken

  • yoganut23 on September 08, 2021

    Time consuming to make but worth it. Be sure to use the sherry and not sherry vinegar. The broiled chicken is also good in sandwiches.

• Roasted yellow beet and pear soup with crumbled blue cheese

  • MissKoo on March 05, 2025

    Made this for Soup Group to rave reviews. Easily served 12 people with leftovers. I used 3 pounds of golden beets, roasted for one hour, and 5 good-sized Anjou pears. The addition of dry vermouth, apple cider vinegar, and honey (local raw honey) really brightened the flavor. Made it a day ahead so flavors could develop more overnight. I diced the pears for the topping rather than slicing them as everyone served themselves. Used crumbled gorgonzola for the blue cheese garnish. Really lovely flavor combo. Soup was served hot but recipe says it also may be served cold. Would make a nice cold starter or salad accompaniment on a warm autumn day.

• Cauliflower, potato, and cheese soup

  • TrishaCP on November 06, 2016

    This has really great flavor. I didn't add any cream because the soup was creamy enough without it. (If you are low-carbing, you could probably sub additional cauliflower for the potatoes as well.). However, I did find that my immersion blender didn't get the soup as smooth textured as I would like- I would use a blender next time. I halved it because it makes a huge amount and I am cooking for two.

• Caribbean chicken soup with coconut

  • TrishaCP on November 06, 2020

    This is a great recipe for cold weather. Very flavorful (even though I only had half the amount of chicken needed). I added a habanero (seeded) for some additional spice.

• Grandma Florrie's chicken soup with matzo balls

  • rionafaith on October 08, 2017

    p. 58 -- Made this several years ago and remember it being great. Supposedly the veal bone and sweet potatoes are the secret but I think I omitted both of them to no ill effect. Interestingly the matzo ball recipe calls for seltzer, which supposedly makes them even lighter.

  • yoganut23 on September 08, 2021

    Decent but not as good as Grandma Gudeman's recipe. The matzo balls came out a bit dense.

• Spicy chicken and rice flu chaser soup

  • yoganut23 on September 08, 2021

    This is a must when not feeling well. It also works as a great recipe for a hearty soup. The roasted garlic makes it easier to digest. I tend to omit the rice but have a friend who includes it. The notes in my book indicate: "Yummy-licious, it also has healing properties"

• Holiday chicken soup

  • yoganut23 on September 08, 2021

    Light like a consommé, yet rich and decadent. Smells like Thanksgiving.

• Greek orzo, lemon, and chicken soup

  • BlytheSpirit on September 29, 2013

    I enjoyed this version of Greek lemon and Chicken soup. The only change I made was to add white pepper - I thought it really benefited from the 'zing'.

  • sarahkalsbeek on January 12, 2020

    Halved the recipe for family of three. Made plenty of soup for dinner. We loved the amount of lemon, but next time might reduce it by 1/3 so we can taste a bit more of our homemade stock!

• Cheddar-corn chowder with bacon and scallions

  • peaceoutdesign on October 13, 2017

    Pureed all and put through fine ricer except for 1 can creamed corn. I used half the cheese because I used extra sharp white cheddar so the taste remained subtle rather than dominant. No scallions were used. Everyone loved it and went back for seconds.

  • bhasenstab on January 14, 2018

    This soup is an annual favorite in our house. Just as autumn turns to winter, it’s chowder time! One note: Never use pre-grated, shredded cheese in this soup; it messes up the texture. The recipe is good to halve, too, if you are only two or three people. So much flavor, and really tasty with a few drops of Tabasco in each bowl.

  • sarahkalsbeek on December 30, 2018

    Delicious, especially the next day! We were worried about it not reheating well, as it is a cream and cheese soup, so before adding the cream and cheese, I separated out half of the soup to freeze for another time - we'll just add cream and cheese once we reheat (or honestly leave it out, it would be delicious that way too). But it turns out reheating it with the cream and cheese the next day worked just fine - just do it slowly over the stove top. Also, Whole Foods didn't have creamed corn, so I took two additional cans of regular corn kernels and kind of cooked them with sugar, salt, and cornstarch....it worked ok but not great. Soup was still delicious.

  • sharonbakar on May 01, 2022

    Really nice. I halved the quantities because this recipe is really meant to feed a crowd.

  • MissKoo on September 13, 2024

    Made this for monthly Soup Group to rave reviews. Great recipe for a crowd and was able to make a day ahead and reheat with no negative impact on flavors. I used nine ears of fresh corn instead of the two 16 ounce cans called for. The local corn has been outstanding this season and I thought it would add significant fresh flavor. I salted the vegetables early while sautéing and added more salt at the end. Also used sharp English cheddar. The recipe served nine with enough leftovers to send containers home with 3 couples and stash some in the fridge to enjoy over the weekend. Definitely a keeper recipe.

  • Lu1950s on March 19, 2025

    Our family loves this recipe. I’ve learned to make short cuts when I’m short on time: I use cooked chopped bacon and frozen sweet corn with the cream corn. I often add precooked chicken breast chunks to make it extra hearty.

  • kelsey_telfag on June 04, 2026

    This chowder is excellent. Flavorful, easy to prep and easy to cook. I will say that the cheese and heavy cream really thickens the soup to make it a genuine chowder. If you like chunky, this soup is for you. If you like more liquid, it might not be the right choice. I used fresh corn with creamed corn instead of all cans of corn, it worked well!

• Pumpkin-shrimp chowder

  • MissKoo on February 10, 2023

    This was a hit with Soup Group. When I made it in the morning I thought the flavors seemed kind of blah but spending hours in the fridge made a big difference. I used fresh butternut squash instead of fresh pumpkin because of availability, a combination of canned fish stock and seafood stock, a bit more Worcestershire sauce and Tabasco, added a smidge of cayenne at the end, a healthy amount of kosher salt and pepper, and an additional pound of shrimp as the ratio of vegetables and shrimp to liquid didn't seem sufficient. That said, the flavors really came together. Recipe says 12 servings. It served 13 people with 2-3 servings left over. A good choice for a crowd. Would definitely make again.

• Mediterranean chickpea, lentil, and rice soup with basil

  • mamacrumbcake on August 03, 2016

    This recipe, as written, is adequate, it tastes ok. However, it has a one-dimensional sweetness, which I think comes from the canned tomatoes and tomato juice. Today I pulled a quart of it out of the freezer and added some homemade roasted tomato chipotle salsa and some sauce from the canned chipotle chiles. It was a significant improvement in that it toned down the sweetness and added a little heat and another layer of flavor. Karen Lee's cookbook, The Occasional Vegetarian, also has a Mediterranean Chickpea Soup which is easier to make, lighter, and superior tasting--it is a favorite going back 20 years in my family.

• Vegetarian mulligatawny soup

  • laws on January 13, 2026

    This recipe calls for already cooked rice so it's easier to make the rice a day ahead. I added more rice than called for to use up what I had. This recipe makes a LOT of soup!

  • nabela_vgwbdo on March 28, 2026

    Used tomato paste and water in place of tomato juice and doubled cayenne pepper. Great spice level! ????

• Indonesian carrot soup

  • BasicStock on February 08, 2019

    Thick and rich with a deep carrot flavour, spicy notes, and a lush creaminess from the coconut cream. Found the flavours really came together with a day's rest time after cooking and before serving.

  • yoganut23 on September 08, 2021

    "Mh, not the worst" was the comment at my house. A lot of a particular flavor - I suggest cutting the recipe in half as a little bit goes a long way and this is not a soup we wanted for seconds or leftovers.

  • Peerke on April 01, 2022

    Nice. Didn't have fresh coriander, but make sure to add this next time, because that's a nice flavour combination with carrot.

• Syrian chickpea soup with lemon and tahini

  • Skamper on November 22, 2019

    This was good but not amazing. I made a half batch. Aleppo-infused oil (from the Milk Street Turkish red lentil soup recipe) just before serving added some needed flavor.

  • yoganut23 on September 08, 2021

    When paired together with the Israeli salad (pg 217) it makes a really good meal. Consider not blending the carrots etc., the vegetables are okay soft - has a light lemon flavor.

  • heather358 on January 21, 2023

    Agree with Skamper -- good but not amazing. I used an immersion blender but probably would have preferred it smoother via my Vitamix.

• Alphabet soup

  • yoganut23 on September 08, 2021

    We make this with stelline pasta instead of alphabet pasta. Same same but different.

• Sweet potato, chicken, and barley soup

  • Cheri on December 28, 2015

    This is such a comforting, warming and satisfying soup! Changes - leftover roasted turkey meat instead of the chicken, added a couple of leeks and diced zucchini for something green, otherwise made as directed. The recipe list indicates potatoes, but means sweet potatoes, which really add a nice touch. The dill is a surprising and welcome note. Highly recommended. Total meal in a bowl.

  • eathealthy on January 23, 2025

    Enjoyed this soup. Could use more dill

• Canadian yellow split pea soup with smoked shoulder of pork

  • nadiam1000 on April 24, 2016

    Used leftover hambone, chicken stock and wine since I didn't have cream sherry. Very good.

• Potato, bacon, and chive soup with horseradish

  • Tee.Tee on November 04, 2021

    So tasty and satisfying. Open faced baguette slices with roast beef was the perfect accompaniment.

• Black bean and sausage soup

  • yoganut23 on September 08, 2021

    I attempted to make this with canned beans - don't try this. I'd like to give this recipe another try but think I may have ruined the thought of it with the canned beans.

  • sarahkalsbeek on November 06, 2021

    This was delicious! Actually made it with brats because that's what we had on hand. Didn't have Worcester, so added some dashes of fish sauce and soy sauce. I tried to cut it in half but still added the same amount of carrots and celery, so it might have been a bit off. Needed a splash of apple cider vinegar to brighten it at the end, but it was delicious!

• Spicy chickpea and butternut squash soup

  • yoganut23 on September 08, 2021

    Use less brown sugar - it comes out sweet.

• Pumpkin and cranberry soup

  • MissKoo on May 18, 2020

    A favorite soup to serve at or around Thanksgiving. Great texture and flavor, and it always gets rave reviews and requests for the recipe. I generally use fresh butternut squash rather than fresh pumpkin. Like many soups, tastes better if you make it ahead.

• Tortilla and butternut squash soup

  • yoganut23 on September 08, 2021

    Very rich, make to trade or cut the recipe in half.

• Pumpkin and white bean soup

  • Tee.Tee on November 05, 2021

    This has found its way into my winter rotation. I use Hokkaido squash. Don’t skip the Cream Sherry! It plays well with the salty umami from the Parmesan. This soup also freezes well.

• Mushroom lentil soup

  • BlytheSpirit on March 19, 2012

    This is a fresh take on lentil soup. The sherry, sherry wine vinegar and thyme give the soup a depth of flavor and a piquancy I enjoyed.

  • MWFhome on March 12, 2014

    I added a little wild rice to this recipe for the last hour of cooking and a small cut up zucchini at the end. It's delicious. The flavor of the wine you use comes through. I used port instead of sherry and the soup had a lovely sweetness.

  • apattin on December 01, 2019

    Good, but used 1/4 of the sherry. It would have been overpowering.

• Puree of root vegetable soup

  • sarahkalsbeek on November 06, 2021

    This was really delicious. We swirled Greek yogurt into our bowls instead of adding the cream (because we didn't have cream) and that was quite yummy, but I do wonder if the cream would have taken this to another level. It was good without it, but a little plain. However, the soup did go amazingly well with some toppings: we had little bowls of roasted salted pumpkin seeds, pickled peppers, and thinly sliced soppressata (crisped up in the oven) for add-your-own toppings. Which did indeed make this next-level.

• Country split pea soup with bacon and potatoes

  • yoganut23 on September 08, 2021

    Yummy! Also good with other toppings like fried onions

  • sarahkalsbeek on November 15, 2021

    Very delicious! Instead of cooking the veggies in butter, I cooked the bacon, and used the bacon grease to cook the veg instead. Ate it right away - but looking forward to leftovers tomorrow! Didn't have tabasco, so a few dashes of rice vinegar and some red pepper flakes instead.

  • rionafaith on February 05, 2026

    Super good version of split pea soup. Like another user, I cooked the bacon first and then sauteed the veggies in the fat. I was somehow out of apple cider vinegar (??) so I used sherry vinegar instead, which was fine!

• Sausage minestrone soup with orzo

  • Breadcrumbs on January 11, 2015

    p. 147 – This recipe underwhelmed. I thought the prep started out a bit odd in that they had you roast the sausages vs cook them in the soup pot. After that it was basically a "dump all ingredients in the pot and simmer" recipe. I didn't think any of the (numerous) ingredient's flavours had an opportunity to develop and the liquid ingredient proportions seemed to be off somehow and my final soup was more like a thick tomato sauce with sausage and veggies vs the light broth soup photographed in the book. That said, mr bc didn't mind it, it wasn't to my taste at all though. The recipe called for canned beans and the overall experience had me wondering if this was more of a "quick/shortcut" soup book though I haven't had the opportunity to go back to the book to find out. Photo here: http://chowhound.chow.com/topics/1001663?commentId=9379193#9379193

• Hearty and rich beef stew

  • yoganut23 on September 08, 2021

    I like to use boiler onions/pearl onions fresh and chopped in 1/2 to 1/4 at least. Makes a lot, be sure to cut the recipe in half. Also good with fresh basil at the end. Consider adding celery root and turnips to the stew in the future.

  • Ducksinarose on August 07, 2023

    I used a yellow onion and a handful of fresh grape tomatoes. I also used yoganut23's suggestion of fresh basil. DELICIOUS! One of the best beef stews I've ever had. I am going to make this again very soon but I will eat it with cornbread!

• Chili con carne

  • foodgloriousfood on April 09, 2022

    This was a keeper for us. I did double the bell peppers and would do that again.

• Carrot and ginger soup

  • Tee.Tee on November 02, 2020

    This is a simple to make and satisfying. I only cut back on the cream. This soup freezes well and makes a nice alternative to have with a grilled cheese sandwich.

• Spinach and zucchini bisque with roasted leeks

  • yoganut23 on September 08, 2021

    Consider cutting the recipe in half - makes a lot. I tried to blend the leeks in and it turned from a bright green to the color of caterpillar guts (an analogy used by someone else in my household). Consider keeping the leeks as toppers only and cut smaller than 1" - okay to omit cream, the potatoes make it creamy.

• Chilled beet and raspberry soup

  • BasicStock on July 21, 2017

    This is very, very good!! Beautiful colour and the raspberries just shift the whole taste experience in a subtle but fantastic way. I questioned putting the raspberries into the cooked beet mixture, and then straining out the seeds, and I did end up having to use a very fine mesh strainer. The beet pulp had to be pushed through with a little gadget I inherited from my husband's grandmother which is a wooden sphere that rolls on a handle and forces the pulp through the strainer. I think it resulted in a very silky consistency that you wouldn't have otherwise.

• Israeli chopped salad

  • yoganut23 on September 08, 2021

    Best with the toasted pita recipe from the salad magazine (or consider the pita chips from page 10 - I used roasted garlic oil instead of garlic powder). Also consider adding greens to the mix, possibly arugula - good as an accompaniment but not a stand alone. Finally it makes way more than 6-8 servings - consider cutting the recipe in half.

• 'Perfect' potato salad

  • sdutton on April 25, 2020

    Perfect title for the 'Perfect" potato salad. It's the best I have ever made (or eaten). This is the only potato salad I will be making in the future.

  • jenburkholder on June 17, 2024

    This was fine, definitely didn't hit "perfect" for me. The amount of potatoes seemed awfully low - 1 pound? Says it serves 4-6?? And the amount of vinaigrette then too much for that amount. I had increased potatoes to 1.5# but didn't need to increase either the vinaigrette or the mayo. It ended up on the vinegar-y side of things even so. Certainly tasty (I mean, it's potato salad!) but not #1.