Wild Mushroom Soup With Sherry And Thyme
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitake. YEILDS ABOUT 51/2 CUPS; SERVES 6 INGREDIENTS 2 Tbs. unsalted butter 2 Tbs. olive oil 1 medium onion, cut into medium […]
Chicken Noodle Soup With Lemongrass
SERVES 4 In this cross between Vietnamese pho and Japanese udon noodle soup, fresh udon noodles are the star. Fat and bouncy in texture, they cook faster and tend to be more delicate than dried. INGREDIENTS 2 1/2 Tbs. canola oil 2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally […]
Black Bean Soup With Sweet Potatoes
The sweet potatoes in this soup contrast nicely with the tang of the yogurt and the tartness of the lime. Aniseed lends an unusual hint of licorice flavor. You can store leftovers in the refrigerator for up to 5 days. YEILDS ABOUT 14 CUPS; SERVES 8 INGREDIENTS 2 Tbs. vegetable oil 2 medium yellow […]
Classic Tomato Soup
If you grew up on the soup in the red and white can, prepare to be blown away by this light, yet creamy, version. YEILDS ABOUT 2 QUARTS; SERVES 8 INGREDIENTS 2 Tbs. extra-virgin olive oil 1 Tbs. unsalted butter 1 large white onion, finely chopped 1 large clove garlic, smashed and peeled 2 […]