What's Cooking This Weekend? Weekend of October 20-21, 2012

Chorizo Soup with Shiitake Mushrooms & Chickpeas

Happy weekend, fellow soup-makers and stew-stirrers! Are you hovering over a pot of hot and creamy soup for weekend eating? Or planning a vat of vegetable soup? I'm thinking about mushroom soup, brisket in the slow cooker, and maybe something with peanut butter. What about you? We love to hear what you're cooking tell us what's happening in your kitchen this weekend!

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9 Delicious Ways to Enhance Boxed Soup

While I would like to live in a world where I eat homemade soup all the time, the truth is I usually keep a few of those aseptic boxed soups in the pantry for when homemade is just not going to happen. In general, boxed soups aren't that bad but here are nine little tricks I use to improve their flavor.

1. A Dash of Dairy
Creamed soups such as tomato, squash or red pepper really benefit from a swirl of dairy. A spoonful of yogurt, sour cream, creme fraiche or even heavy cream swirled into each bowl not only makes it look pretty, but it adds a nice tang and richness.

2. Fresh herbs
A few snips of almost any fresh herb will brighten up your soup and add a fresh flavor. Thyme is good with chicken or squash soup, basil with tomato soup, rosemary with bean soups. Just chop or snip about 1 scant tablespoon of fresh herbs into each bowl as a garnish. The heat of the soup will soften the herbs and release their fragrance.

3. Lemon or Vinegar
Anjali already alerted us to the trick of adding an acid to soup to perk it up and this is especially true with boxed or canned soups. Add a squeeze of lemon or lime or a splash of sherry vinegar at the end of heating the soup.

4. A Touch of Nut or Truffle Oil
Try drizzling a few drops of roasted nut oil on top each bowl of soup. Roasted pumpkin seed oil on butternut squash soup, for instance, or roasted hazelnut oil on mushroom soup. And while some truffle oils are crap, some aren't all that bad (try La Tourangelle's Infused White or Black Truffle Oil) especially dribbled over lentil soup.

5. A Fresh Garnish
I recently garnished a bowl of boxed cream of tomato soup with a chopped fresh tomato and it really picked up and improved the flavor of the soup. Try a few chopped green onions, some pesto, slivered slices of bell pepper or radish on top of your soup.

6. Freshly Grated Parmesan.
There's very little a few gratings of fresh parmesan or romano or dry Jack can't improve!

7. Sausage
Slice up a favorite pre-cooked sausage and add it to your soup while it's heating. Chorizo is a great way to add flavor and a little heat to a bean soup while chicken apple would be great with pumpkin soup.

8. Delicious Accompaniments
Serve your soup with the best crusty bread possible or toast up a favorite slice into a crunchy crouton. When the bread is good, it will bring the soup up a few notches, just by proximity!

9. A Splash of Wine
If you like to pour yourself a glass of wine to sip while heating up your soup, be sure to add a splash to the pot! Wine is acidic (see above) but it also adds depth and complexity. This works especially well with broth-based soups.

What are your favorite ways to dress up store-bought soups?

Related: What Ingredients Go Well with White Truffle Oil?

(Image: Emma Christensen)

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From Wild Rice to Barley: 8 Soups Made With Rice and Other Whole Grains Kitchn Recipe Roundup

Miso Soup with Rice and a Poached Egg

Ah, Soup Week just keeps getting better and better. From vegetarian soups to bean and legume-based soups, there's a soup to suit any taste, mood, and occasion. And today we're feeling good to the grain with a few chewy, nutty soup recipes made with rice and other whole grains. Nutritious and delicious.

TOP ROW
1 Miso Soup with Rice and a Poached Egg
2 Hot and Sour Mushroom, Cabbage, and Rice Soup
3 Lemony Spring Soup with Peas and Rice
4 Minnesota Wild Rice and Mushroom Soup
5 Vegetable Soup with Rice

BOTTOM ROW
6 Beef and Barley Stew with Mushrooms
7 Yogurt Barley Soup
8 Black Bean, Sweet Potato, and Quinoa Chili

Related: Plan Ahead! Freeze Whole Grains for Future Meals

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Make a Quick, Flavorful Vegetable Stock in Just 10 Minutes Cooking Tips from The Kitchn

We've all been there: You want to throw together a quick soup but you don't have any stock on hand. The first question that pops up is whether stock is necessary. The answer depends on what kind of soup you are making. A stock is more important with a simple broth-based soup, whereas a more complex pureed or cream-based soup might be OK with just water. Ideally, though, you will always use stock, as it is the foundation of your soup and really adds flavor. Read on for a method of creating a quick, vegetable stock that will enhance any soup and can be made at the last minute.

My 10-minute stock is vegetable-based because chicken, fish and beef/veal stocks need longer simmering time to extract all the flavor from the bones and cuttings. A vegetable stock can be gently simmering on your stove for just a few minutes before it takes on the flavors of the vegetables and aromatics. The flavor of the stock is further enhanced as you toss in scraps and peelings from your soup's prep as you go along. This also helps reinforce the flavors of your soup.

Make a Quick, Flavorful Vegetable Stock: The Method

1. Fill a pot with water that equals the amount of stock you'll need, plus one cup. Put it on the stove over medium-high heat.

2. Now it is time to add your aromatics and flavorings. The idea here is to use a little more than you would when making a conventional stock, as this will not be simmering on the back of your stove for a long time. Based on 9 cups of water, my basics are:

1 tablespoon of peppercorns
2 or 3 bay leaves
1 small yellow onion cut into 4s (no need to peel of the onion is clean)
2 or 3 large cloves of garlic, unpeeled and smashed with the side of a knife
A sprig or two of fresh thyme or a large pinch of dried
Optional: a few dried mushrooms, a dried chile

3. Cover the pot loosely with the lid to encourage the water to come to a boil quickly. When it reaches a boil, reduce to a simmer and leave the lid off.

4. Meanwhile, continue to prep for your soup. As you cut up vegetables, add the scraps to your stock pot: carrot and onion ends, mushroom and celery and tomato trimmings, stalks from greens, etc. This will help the stock to reinforce the flavors of your soup. Since you won't be boiling this stock for an extended period, you can use strong-flavored vegetables usually forbidden in stocks such as cabbage, broccoli, cauliflower or turnip. Again, if these vegetables are in your soup, adding them will enhance their flavors in your final product.

5. Begin to make your soup, keeping your stock simmering away. Ideally, the stock should simmer for at least 10 minutes, although the longer it simmers, the more flavor you will get. When you arrive at the step where the stock is called for, simply strain it right into the pot (or into another pot and then transfer it to your soup.)

Notes:
I don't add salt to this stock (or any stock for that matter) as I want to control the amount of salt in my final product.

You can customize the aromatics to fit your soup. Add some ginger and a star anise if you are making an Asian soup, for instance. A few juniper berries would be nice in a pork and cabbage soup; oregano for a minestrone; a few more dried mushrooms for mushroom soup.

Also helpful is to add a little bit of miso at the end of cooking your soup (miso shouldn't be boiled, so add after all the cooking is done) for an extra flavor/umami boost.

Related: Quicker Vegetable Stock: Try Shredding the Vegetables

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From Lemon Spinach to Broccoli Cheddar: 10 Vegetarian Soup Recipes for Fall Kitchn Recipe Roundup

Vegetarian Matzo Ball Soup

Have you made your first hot soup of the season yet? If not, perhaps one of these filling, flavorful recipes will inspire you. And they're all vegetarian! From meatless split pea to sweet and sour mushroom cabbage, from pumpkin tortilla to sweet potato chili, this is fall in a pot, my friends.

TOP ROW
1 Vegetarian Matzo Ball Soup
2 Kale and Potato Soup
3 Vegetarian Split Pea Soup with Grilled Cheese Croutons
4 Pumpkin Tortilla Soup
5 Hot & Sour Mushroom, Cabbage, and Rice Soup

BOTTOM ROW
6 Sweet Potato Soup with Miso and Ginger
7 Spinach and Lemon Soup with Orzo
8 Roasted Broccoli and Cheddar Soup
9 Minnesota Wild Rice and Mushroom Soup
10 Black Bean, Sweet Potato, and Quinoa Chili

Related: One-Pot Meatless Meals: 10 Hearty Vegetarian Soups

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From Lentil Spinach to Broccoli Cheddar: 10 Vegetarian Soup Recipes for Fall Kitchn Recipe Roundup

Vegetarian Matzo Ball Soup

Have you made your first hot soup of the season yet? If not, perhaps one of these filling, flavorful recipes will inspire you. And they're all vegetarian! From meatless split pea to sweet and sour mushroom cabbage, from pumpkin tortilla to sweet potato chili, this is Fall in a pot, my friends.

TOP ROW
1 Vegetarian Matzo Ball Soup
2 Kale and Potato Soup
3 Vegetarian Split Pea Soup with Grilled Cheese Croutons
4 Pumpkin Tortilla Soup
5 Hot & Sour Mushroom, Cabbage, and Rice Soup

BOTTOM ROW
6 Sweet Potato Soup with Miso and Ginger
7 Spinach and Lentil Soup with Orzo
8 Roasted Broccoli and Cheddar Soup
9 Minnesota Wild Rice and Mushroom Soup
10 Black Bean, Sweet Potato, and Quinoa Chili

Related: One-Pot Meatless Meals: 10 Hearty Vegetarian Soups

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The Power of Soup: 20 Soup Recipes to Warm and Satisfy Recipe Roundup

Roasted Red Kuri Pumpkin & Coconut Soup

A dramatic wind whipped through my neighborhood last night, bringing a blast of soup weather. But I was ready for the chilly temperatures. I've been making soup for weeks now -- remembering how a pot of soup is so satisfying to cook, and so convenient for a week of lunches and suppers. I ladled out black bean soup for dinner three nights in a row, and never got tired of it.

We have 20 favorite recipes to get you started on your own soup adventures this fall. There are colorful recipes, like kale and chicken stew and a creamy soup of Red Kuri squash and coconut milk. There's classic French onion soup, and a slow cooker blend of chickpeas and vibrant vegetables. And don't forget the cheesy potato soup... with bacon!

How To Make French Onion Soup at Home

CREAMY VEGETABLE SOUPS
1 Roasted Red Kuri Pumpkin & Coconut Soup
2 Cream of Tomato Soup
3 Zucchini Garlic Soup
4 Roasted Broccoli & Cheddar Soup

CHUNKY VEGETABLE SOUPS
5 Baked Potato Soup With Bacon, Green Onion & Cheddar
6 Tuscan Bread & Tomato Soup (Ribollita)
7 Wild Rice and Mushroom Soup
8 Hot and Sour Mushroom, Cabbage, and Rice Soup
9 Black-eyed Pea Soup with Andouille and Collards
10 Curried Vegetable and Chickpea Stew
11 Vegetarian Guinness Stew

NOODLES & LENTILS
12 Vegetarian Ph (Vietnamese Noodle Soup)
13 Quick Udon Noodle Soup
14 Lentil Soup with Lemon Yogurt Cream
15 How to Make Egg Drop Soup

BEEF & POULTRY
16 Taiwanese Beef Noodle Soup
17 Kale and Chicken Stew
18 Beef and Barley Stew with Mushrooms
19 Italian Wedding Soup
20 Bacon, Kale, & Turkey Stew

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