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Jan 26, 2007 11:50 AM

Soup Season

Please post your favorite soup or stew recipes. I want to make something hearty, but simple and delicious for this cold NY night.

minestrone? vegetable, etc?


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  1. I am making 3 Celery soup at the moment. Put a couple Tbs. unsalted butter in a soup pot and me;t. Add a chopped onion. Peel and chop about a pound of celeriac and add to the pot, slice up about 5-6 stalks of celery and add about a tsp. of celery seed a bay leaf and 5 C. chicken stock. Cover, bring to a boil, then simmer for 30 mins. Uncover and simmer another 30 mins. When the vegs. are tender puree the soup and return to the pot and finish with 1/2 C. heavy cream and salt and freshly ground white pepper to taste. Great stuff. It can also be chilled and reheated with no problem

    2 Replies
    1. re: Candy

      That celery soup sounds awesome!

      I recently made boeuf bourgignon and it was a real treat. Most recipes call for bacon, but I didn't use it and it was good.

      brown about a pound of boeuf chuck in a dutch oven, then add a large onion and 2 cloves of garlic, chopped. i took some of the grease out after this stage because my chuck was really, really fatty (don't worry, there was still a good amount of fat left)

      once the onion and garlic is soft, add about a cup of wine, and a cup and a half of beef broth (you can adjust depending on how winey you like your BB), a few tsp of thyme and some bay leaves, and let this all simmer on low, covered, for about a half an hour.

      next add a big handful of pearl onions, 2 handfuls of baby carrots, and as many mushrooms as you want, and let this all simmer for another 30-45 minutes, until the meat is really tender. you might want to add more broth; this recipe is very flexible.

      thicken with a cornstarch slurry and some butter . i served with mashed potatoes that had a little mustard stirred into them.

      1. re: melon

        Thanks, I just finished it and we'll have it tomorrow night. I will make some fresh croutons to go on top. The 3 celerys come together beautifully and it is a very soothing soup and rich

    2. Have you tried this one from Deborah Madison's Vegetarian Cooking for Everyone - Mixed Beans in Broth? It is utterly simple and extremely nourishing and delicious! The basic idea is to combine a bunch of dry beans of various shapes and sizes and soak them. Then simmer in water or a light broth with a bit of olive oil, some bay leaves, sprigs of parsley, a clove or two of garlic, until the beans are all tender and some even falling apart. Discard the aromatics, salt and pepper to taste, and finish with a little extra olive oil and some finely chopped garlic and parsley. Pass a hunk of parmesan.

      1. PA Dutch Chicken Pot Pie (I've modified from great-grandma's recipe)

        1 chicken (3-4 lbs)
        12 cups water
        1 tsp Salt
        1/2 tsp Pepper
        1 Tbsp dried tarragon (or parsley, if you don't like tarragon)
        1 stalk celery
        1 sliced carrot
        1 onion, roughly chopped

        Wash chicken. Sprinkle with salt and pepper and tarragon. Place in stock pot with celery, carrot and onion. Add water (should just cover chicken). Bring to boil. Simmer for one hour. Remove chicken from broth and set aside to cool.

        When chicken is cool, remove meat from bones and roughly chop.

        Combine 2 cups flour and 1 tsp salt in a large bowl. Cut in 2 Tbsp shortening, until the consistency of cornmeal. Add 3/4 cup hot water, stirring to make a soft, but not sticky, dough. Place dough on floured surface, dust with flour and roll very thin. Cut into squares (I usually make mine 2"x3", but cut to whatever size you prefer).

        Bring the broth you cooked the chicken in (along with the veggies) back to a boil. Drop dumpling squares into boiling broth and cook for 15 minutes at a rolling boil. Turn off heat, add chopped chicken back to broth and dumplings, let set for five minutes, or just to let the chicken cook through. Salt and pepper to taste and serve.

        This soup is always better on the second day, but darn good on day one too. Sorry if the directions are kind of willy-nilly. I cook this from's one of those recipes that have been passed down without ever writing it down. It's very simple and only takes about two hours, with minimal work.

        1 Reply
        1. re: QueenB

          Yummmm. I make mine a little differently, adapted from the Goschenhoppen Historians:
          1 egg
          1/2 of an eggshell of water
          1/2 tsp salt
          approx. 2 cups flour
          Beat egg, add water and salt. Gradually add enough flour to make dough rollable. Roll dough as thin as possible. Cut into two inch squares.

          The Chicken Part:
          1 "stewing" chicken
          4-5 potatoes
          2 tbsp. minced parsley
          Cut the chicken into serving pieces. Cook in salt water. When chicken is cooked, add chopped parsley and potatoes. Drop pot pie squares one by one into the boiling broth (to avoid sticking of the noodles). Stir with a spoon to mix thoroughly. Cover and boil slowly for twenty minutes.

          I've made this at the Goschenhoppen Folk Festival for about 4 years and sometimes the chicken is substituted for sausage or ham. I loveees it.

        2. My favorite is Leek & Cheddar Soup, which is my adaptation of a recipe from American Wholefoods Cooking. I can't remember just exactly what it is that I do different, but this is a little different from theirs.

          1 1/2 c. sliced leeks
          2 tbsp. butter, oil, or preferably a mixture
          1/4 c. whole wheat flour
          3 c. milk
          2 c. vegetable broth
          1 tsp. salt
          1/2 tsp. dry mustard
          2 c. shredded cheddar cheese
          1/8 to 1/4 tsp. cayenne pepper

          Saute leeks in fat until soft but not brown (3-5 minutes). Remove from heat and stir in flour. Return to heat and stir 1 minute without browning.

          Gradually stir in milk and broth and bring to a boil. Add salt, mustard, and cheese in stages, stirring to melt.

          Sprinkle soup sparingly with cayenne, generously with paprika, and serve. Makes 4 servings.

          1. I had some leftover sauteed spinach with garlic that I wanted to turn into some sort of soup. I made a lentil and spinach soup with andouille sausage. Simple and satisfying.

            1/2 large onion, diced
            1 stalk celery, diced
            1/4 red pepper, diced
            2 cloves garlic, minced
            1 t olive oil
            4 oz. andouille sausage, diced
            6 c chicken stock
            1 c water
            1 c green lentils
            4 sprigs fresh thyme
            1 c cooked fresh spinach w/garlic & lemon
            2 T balsamic vinegar

            Sautee onion, celery, pepper & garlic in olive oil until tender. Add stock, water, lentils and sausage. Simmer 30 min or until lentils are almost completely soft. Add thyme and as much as 1 c more water, adjust seasoning to taste. Add cooked spinach and simmer 10 min more. Finish with vinegar and/or splash of fresh lemon juice.