Fall Weather Calls For Warm Soups



OK. I think fall has arrived. This is a great time of year to make soup. Not the open-a-can-and-dump-it-in-a-pan soup, but real, built from the bottom up soup.

So, turning to one of my A-to-Z cookbooks, I found several recipes for soup that might be worth trying.

To make a meal of a simple soup, just add some hot bread -- homemade or otherwise -- and dig in.


1 pound lean, boneless stew beef

2 tablespoons shortening

2 medium onions, peeled and chopped

1 clove garlic, peeled and chopped

2 teaspoons sweet paprika

Dash of red (cayenne) pepper

3 cups beef stock or broth

2 cups water

1/2 teaspoon caraway seeds

1/2 teaspoon crumbled, dried marjoram

Salt and pepper to taste

1 (16-ounce) can tomatoes, broken up

2 medium potatoes, peeled and diced

2 medium carrots, peeled and sliced

2 red or green sweet peppers, cleaned and cut into chunks

2 tablespoons flour

2 tablespoons water

Sour cream

Either use a chunk of beef for stewing or stewing beef, make sure the cubes are bite-size. Before cooking or cutting, rinse raw meat.

Using a Dutch oven or soup kettle, melt shortening and add beef, browning well on all sides. With a slotted spoon, remove beef from pan and set aside. Add onions and garlic to pan and cook for 4 minutes, stirring occasionally. Add the paprika, cayenne, stock, 2 cups of water, caraway, marjoram, salt, pepper and meat.

Bring to a boil over moderate heat, then reduce heat to low and cook, covered, for 45 minutes.

Add tomatoes, potatoes, carrots and peppers. Stir well and return to a boil. Cover and cook for 30 minutes.

Combine flour and remaining water, stirring until a smooth paste forms, then slowly add to soup and combine well. Cook over low heat, continuing to stir until soup thickens. Serve in individual bowls, each topped with sour cream. Yields 4 to 5 servings.

Scotch Broth

3 to 4 tablespoons pearl barley

1 1/2 to 2 pounds neck or breast of mutton or lamb

6 to 8 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

1 leek, sliced

2 tablespoons chopped parsley

2 large onions, 1 to add whole, the other diced for garnish

1 clove, stuck in whole onion

3 carrots, 1 sliced for soup, 2 diced for garnish

4 stalks celery, 2 whole for soup, 2 diced for garnish

1/2 small turnip, diced

Soak barley overnight in cold water. Remove as much fat as possible from mutton or lamb and put in soup pot with water and drained barley. Add salt, pepper, bay leaf, herbs, whole onion with clove, sliced carrot and two stalks of celery.

Simmer 90 minutes, occasionally skimming off fat and scum.

Let soup cool to skim off fat and remove bay leaf and as much celery and carrot as possible. Add diced vegetables and cook for 20 to 30 minutes until tender. More water can be added at this point if too much has evaporated.

Remove bones, leaving meat in soup. Reheat to hot. Serve, sprinkled with chopped parsley. Makes 6 to 8 servings.

Poached Egg Soup

4 slices white bread

3 tablespoons melted butter

2 (13-ounce) cans chicken broth

4 eggs

6 tablespoons shredded Parmesan cheese

Remove crusts from bread, then brush both sides of slices with melted butter and toast on cookie sheet in oven, set at 350 degrees for 30 minutes or until golden.

Using a large, shallow saucepan, put broth on stove and heat to boiling then reduce heat to low.

Break eggs, one at a time, into a saucer, sliding each into broth to lightly poach. Remove egg from liquid with slotted spoon and keep warm.

Strain broth and return to pan, heat to boiling.

Put one slice of bread in four individual soup bowls, top each with one poached egg, then ladle soup over egg. Finally, top each bowl with shredded Parmesan. Makes 4 servings.

Turkey and Vegetable Soup

1 small onion, chopped

2 tablespoons butter or margarine

2 cups water

2 chicken bouillon cubes

2 cups diced, cooked turkey

1/2 cup celery, tops and pieces

1 1/2 cups diced potatoes

1 cup diced carrots

2 1/2 cups milk

2 tablespoons flour

1 teaspoon salt

1/8 teaspoon pepper

Cook onion in butter until tender. Add water, bouillon cubes, turkey and vegetables; boil gently, covered, until vegetables are tender.

Stir a little milk into flour until mixture is smooth. Add remaining milk, salt and pepper, combine, then add to soup. Simmer, stirring occasionally to prevent sticking. Let soup thicken slightly and serve. Makes 6 servings.

Cauliflower Cream Soup

1 medium cauliflower

1 medium potato

1 large tomato

4 cups milk

4 minced green onions or scallions

1 tablespoon minced parsley

1/2 teaspoon savory

2 teaspoons salt

1/4 teaspoon white pepper

1 cup whipping cream

Separate cauliflower into florets. Peel and dice potato. Skin and chop tomato. Combine milk and all ingredients, except whipping cream in a heavy kettle. Simmer until vegetables are tender. Pour through colander, reserving liquid.

Puree the vegetables, a third at a time, with enough of the liquid to blend easily. Return pureed vegetables and reserved liquid to kettle. Stir in cream gradually. Place on low heat and warm until all is heated through. Serve with sprinkle of Parmesan cheese. Makes 6 servings.

Creole Soup

3 tablespoons butter, oil or bacon fat

1/2 cup chopped green and red peppers

1 onion, chopped

2 tablespoons flour

2 teaspoons tomato puree

4 large, ripe tomatoes or 3/4 cup canned tomatoes

4 cups stock (vegetable, beef or chicken -- cook's choice)

1 bay leaf, 4 sprigs parsley, 1 sprig thyme -- tied together

Pinch of cayenne pepper

1/4 teaspoon sugar

2 to 3 teaspoons grated fresh horseradish or 1 teaspoon dried horseradish

1 teaspoon vinegar

1 tablespoon chopped parsley

Melt butter. Cook peppers and onion gently for 5 to 6 minutes without browning. Stir in flour and blend well. Add tomato puree, tomatoes, stock, herb combination and seasonings. Bring to boil, stirring constantly. Reduce heat and simmer for 25 to 30 minutes. Remove herbs and adjust seasoning to taste. Add horseradish and vinegar. To deepen color, a little more tomato puree may be added. Serve hot, garnished with parsley and croutons. Makes 4 servings.

Soup Paysanne

3 tablespoons bacon or other cooking fat

1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced turnip

3 cups stock or water

1 cup canned tomatoes

1/2 cup diced potato

Salt and pepper

1 tablespoon chopped parsley

Heat fat in large kettle; sauté carrot, onion, celery and turnip for about 5 minutes. Add stock, tomatoes, potato and a little seasoning, cover and simmer for 35 minutes. Add parsley and adjust seasoning before serving. Makes 4 or 5 servings.

Two-Bean Soup

1 1/4 cups dry white beans

1/4 pound ham, cubed

1 cup cut green beans, fresh or frozen

1/4 cup diced celery

1 green onion, diced

1 yellow onion, diced

1 potato, peeled, diced

1 tablespoon butter

2 tablespoons flour

3/4 cup beef broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 sprig parsley, chopped for garnish

Cover white beans with cold water and soak overnight. Drain and place beans in 2-quart sauce pan. Add ham and enough cold water to cover beans by an inch. Bring to boil, reduce heat and simmer about 1 hour until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover and simmer another 20 minutes.

Melt butter in frying pan and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in beef broth, cook until smooth then stir into soup. Simmer until soup is thickened and vegetables are tender. Season with salt and pepper and garnish with parsley. Serves 4 to 6.

Vegetable Soup

1 cup small pieces of cooked beef

6 cups beef broth

2 cups fresh or canned tomatoes

1 cup diced potatoes

3/4 cup diced carrots

1/2 cup sliced onion

3 cups other uncooked vegetables (green peas, chopped cabbage, diced celery, cut green beans, chopped green pepper, sliced okra, diced turnips, cut corn)

1 1/2 teaspoons salt

1/8 teaspoon pepper

Combine beef and broth in soup pan. Add remaining ingredients and cook, covered about 35 minutes until vegetables are tender. Makes 6 servings.

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