• dotjander on January 11, 2012

  When I worked in Manhattan, I passed the Daily Soup shop on the way to Port Authority to get the bus home. I started stopping in a couple of times a week to buy soup to take home. What wonderful soups they had, especially the Senegalese Peanut soup. It was absolutely wonderful!

• monicat on April 13, 2010

  Wonderful book...wonderful soups. Simple recipes, and worth everyone moment of effort. If you love soups, this book is for you.

• hpadvantag on February 19, 2010

  Love the variety of soups in this book

Notes about Recipes in this book

• Chicken barley soup

  • hshubin on November 09, 2011

    Try the beef variation. And what to use instead of barley?

• Chicken matzoh ball

  • chrisann_4lfq5h on April 23, 2026

    I did not make matzo. I nearly doibked veggies and added juice if 1 lemon at the end. Good chicken soup when noodles not the plan

• Chicken soccotash

  • babyfork on September 25, 2015

    Love this soup. Have made several times. Recipe good as written. I don't always add the squash and it doesn't suffer without it. A crowd-pleaser.

• Corn, red pepper, and zucchini chowder

  • Cheri on October 24, 2010

    This was really yummy. Make the veggie stock in the book, but it cooks down to about 8 cups, not 12. Used all 8 cups, only 2 ears of corn, 2 potatoes, one leek, one zucchini, some cream to finish. Excellent

• Salmon potato chowder

  • wkhull on November 04, 2024

    I have been looking for a recipe that would take to substitution with canned salmon. This is it. I also subbed seafood stock for veg, diced canned tomatoes for juice, and omitted the fennel seeds.

• Black bean with rice and guacamole

  • SaffyGirl on April 30, 2023

    I've made this several times using black beans from Rancho Gordo and it's delicious. (The habanero is pretty mild once you remove the seeds.) The peanut oil can be assertive in the rice pilaf so I usually use olive oil instead. The guacamole is a must as a topping.

• Cuban black bean

  • hshubin on November 09, 2011

    10 Nov 2011. See shrimp variation

• Wild mushroom, cranberry bean, and kale

  • wkhull on September 26, 2022

    I had a lot of hope for this one, but it came out just a little too bland.

• Senegalese peanut

  • dotjander on January 11, 2012

    Absolutely wonderful soup.

• Butternut squash with Parmesan

  • babyfork on September 25, 2015

    This is one of my favorite fall soups to make. Easy and delicious. Using the rind of the Parmesan is a good trick for getting more Parmesan flavor into the soup without having to add tons of cheese. I've been making this for almost 15 years now (since the cookbook came out), and for the first time I noticed my local market was selling little bundles of just Parmesan rinds. So I guess more than a few people find other uses for the rinds too. Anyway, it's hard to go wrong with this recipe. It also freezes well, so a good one to make in advance for a Fall party or Thanksgiving. Just thaw and heat and it tastes just as good as the freshly made batch.

• Basic vegetable stock

  • Cheri on October 24, 2010

    This was very good, but cooked down to 8 cups, did not yield 12 cups