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Mother’s Old-Fashioned Homemade Chicken and Dumplings
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Cream of Broccoli Soup
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Carrot Soup
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Creamy Pumpkin Soup
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Potato, Leek, and Mushroom Soup
Fall has arrived, and with it, the cooler temperatures that often lead to slew of soups. I love soup. It’s easy to swap out some of what you have for something you don’t, seasoning is adjusted according to taste, and one large pot can feed a crowd for supper, or one person for a whole week — even longer if it’s frozen! It also helps that a bowl of soup goes great with grilled cheese, one of the best foods ever invented.
This week I had a craving for mushrooms, so I decided to make a batch of Potato, Leek, and Mushroom Soup. For this recipe, an entire pound of earthy mushroom along with fragrant leeks and tender potatoes are cooked and then blended with stock, cream (or milk), and a generous helping of paprika and fresh thyme.
Creamy Potato, Leek, and Mushroom Soup.
The original recipe called for an assortment of wild mushrooms, but I could only get my hands on portabellas, which still tasted great. It also called for cream, which (no doubt) gives the soup a luxurious richness, but since I was trying to keep things light, I opted to use low-fat milk instead. As it says somewhere on a refrigerator magnet, “What the mouth misses the waistline forgives.”
This is a soup you can serve chunky, semi-smooth, or pureed depending on your texture preference. The original recipe called for the soup to be pureed in batches in the blender, but if you have a stick blender (also called an immersion blender) you can blend it right in the pot. I blended mine quite a bit, but since I like getting some chunks of potato and mushroom, next time I’ll reserve a few cups of veggies before blending so I can add them back to the pot.
Blend to your desired level of creaminess.
Are you a soup lover like me? Warming soups were the theme of this week’s Yankee Magazine Recipe Box Newsletter – an email we send out every other week highlighting some of our favorite seasonal recipes. If you’re looking for new inspiration in the kitchen head over and sign up!
Potato, Leek, and Mushroom Soup Recipe Links
- View and print the recipe for Potato, Leek, and Mushroom Soup
- Add Potato, Leek, and Mushroom Soup to your Recipe Box
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Creamy Broccoli-Cheddar Soup | The Taste of Autumn
This recipe for Creamy Broccoli-Cheddar Soup is one of my standby dishes, an easy soup that makes everyone in my family happy and tastes like autumn itself. The method is simple: Cook leeks in olive oil and butter, add flour, carrots, and broccoli, then add the stock and simmer until the vegetables are tender. Purée until smooth, then finish with a bit of light cream, Cheddar cheese, and nutmeg. That’s about 40 minutes start to finish, but the soup tastes even better the next day.
Note: Some people like to set aside some broccoli florets to stir into the soup after it is puréed. It’s a nice option if you want to go to the trouble, but I enjoy it just as much in its smooth, creamy state.
Broccoli-Cheddar Soup
Creamy Broccoli-Cheddar Soup
Total time: 45 minutes; hands-on time: 25 minutes
Makes: 4 to 6 servings
- 2 tablespoons butter
- 3 tablespoons olive oil
- 3 leeks, white parts only, cleaned and sliced into thin half-moons
- 1 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 2 large carrots, peeled and chopped
- 5 cups chopped broccoli, stalks and florets (from 2 medium heads)
- 4 cups chicken or vegetable broth or stock
- 1 cup water
- 1/2 cup light cream
- 8 ounces sharp Cheddar cheese
- 1/2 teaspoon grated nutmeg
- Garnish: Parsley leaves, red chile flakes (optional)
1. In a large soup pot, melt the butter in the olive oil over medium heat. Add the leeks and the salt and cook, stirring often, until the leeks begin to darken at the edges, 6 to 8 minutes. Add the flour and cook, stirring often, 2 minutes, then add the carrots and broccoli and stir well. Add the broth and the water and increase the heat to high. Bring to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.
2. Working in batches, purée the soup in a blender until smooth, then return to the pot over low heat. Stir in the cheese, a handful at a time, add the nutmeg, and stir until smooth. Serve hot, garnished with parsley and red chile flakes, if you like a bit of spice.
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Cozy Potato-Mushroom Soup
Lately, all I want to eat is soup. And on this gray, rainy day, despite the warm temperatures, I was craving something like potato-leek soup. Only I had just one leek in the produce drawer and, since I’m cooking for a vegetarian, couldn’t make use of the rich chicken stock I made last week.
I find that the quality of store-bought vegetable stocks can vary, so I wanted a soup with strong enough flavors that it would taste good regardless of how tepid my stock turned out to be. So I used onions instead of leeks and added garlic, a little celery, vermouth (a totally underutilized ingredient these days, in my opinion), and dried mushrooms to kick up the earthy flavors. The result was delicious, so I’m sharing it here with you.
Creamy Potato-Leek Soup
Potato-Mushroom Soup
Total time: 45 minutes
Hands-on time: 25 minutes
Yield: 8 servings
Ingredients
- 2 tablespoons salted butter
- 1 medium onion, diced
- 2 large garlic cloves, miniced
- 1 stalk celery, diced
- 1 1/2 tsp kosher salt, plus more to taste
- ½ teaspoon pepper
- 2/3 cup dry vermouth
- 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
- ¾ ounce dried mushrooms, crumbled (I use porcini)
- 2 bay leaves
- 6 cups chicken or vegetable stock
- ½ cup light cream
- Garnish: parsley or celery leaves
Method
Melt butter in a Dutch Oven over medium heat. Add onion, garlic, and celery, and cook until onion is translucent, about 6 minutes. Add salt and pepper and stir. Cook until onions begin to turn golden, about 3 minutes more. Stir in vermouth, scraping any browned bits from the bottom.
Add the potatoes, mushrooms, and bay leaves to the pot, then pour in the stock. Increase heat to high and bring liquid to a boil, then quickly reduce heat to a gentle simmer. Cook until potatoes are very tender, about 15 minutes.
Remove bay leaves from the mixture, then puree the soup in batches in a blender (you can also use an immersion blender). Return mixture to pot and stir in cream. Taste for seasonings and add more salt if needed. Serve hot, garnished with celery leaves or parsley.
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Slovak Mushroom Soup (Hubová Polievka)
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Mexican Squash Soup
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Hope Murphy’s Italian Sausage Zucchini Soup
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Patti Mitchem’s Pork & White Bean Chili
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Potato & Cheddar Soup with Chive–Walnut Swirl
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207 Kathy Gunst’s Potato and Cheddar Soup with Chive–Walnut Swirl
In Yankee’s March/April 2014 issue, writer Kathy Gunst and her friends and family gather together for their monthly “Second Sunday Soup Suppers,” where everyone brings a pot of soup to share. Here she shows Rob Caldwell, host of WCSH’s 207, and viewers how to her make Potato and Cheddar Soup.
Get the recipe for Potato & Cheddar Soup with Chive–Walnut Swirl!
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Aroostook Potato And Broccoli Soup
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Carrot Ginger Soup
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Jeremy Sewall’s Roasted Cauliflower Soup
I don’t know of any chefs with deeper New England roots than Jeremy Sewall. His restaurant, Lineage, lies just off the corner of Sewall Avenue (named after his ancestor Samuel Sewall) in Brookline, Massachusetts. Up in York, Maine, where his cousins live, there’s Sewall’s Bridge. In fact, his cousin, Mark, sails out of York harbor each day to harvest lobster’s for all of Jeremy’s restaurants, including Island Creek Oyster Bar and Row 34, both in Boston.
So when he announced that he had a cookbook coming out called The New England Kitchen, we paid attention. Written with Erin Byers-Murray, the book takes readers through the seasons, highlighting the bounty of New England and offering fresh, sophisticated takes on classics like steamers, oyster stew, chowder, pot roast, and sausage and beans.
“There’s no question that my heart belongs in the Northeast,” he writes. “It’s the region that has defined my cooking since I first learned to crack a lobster. ”
Jeremy kindly shared his recipe for roasted cauliflower soup. Enjoy it as the weather turns cooler…
Jeremy knows how to extract maximum flavor from simple ingredients.
Roasted Cauliflower Soup
This satisfying winter soup is light but feels rich. Make it a day in advance so the flavors can deepen a bit.
Makes: 2 quarts
Ingredients
- 8 large fresh sage leaves
- 1 head cauliflower, green leaves removed, head intact, stem trimmed
- Kosher salt and freshly ground white pepper to taste
- 3 tablespoons canola oil
- 1 leek, white part only, split lengthwise and washed
- 1 small Spanish onion, peeled and cut into 1-inch pieces
- 1 Yukon gold potato, peeled and cut into 1-inch pieces
- 5 cups vegetable stock
- 2 sprigs fresh thyme
- 1 fresh bay leaf
- 2 cups heavy cream
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 400°F.
In a small sauté pan, melt 1⁄4 cup of the butter with 2 of the
sage leaves over medium heat; be careful not to brown the butter.
Place the head of cauliflower on a baking sheet and brush the
outside with the melted sage butter. Put the additional sage leaves
on top of the cauliflower head; season with salt and white pepper
and roast for 30 minutes. The cauliflower should have some
color on the outside but will not be completely cooked through.
Remove from the oven and let sit until cool enough to handle;
reserve the sage leaves. Cut the cauliflower into 1-inch pieces.
In a large stockpot, heat the oil over medium heat. Add the
leek, onion, and potato; sauté for 3 minutes, stirring frequently
so that the vegetables don’t color. Stir in the chopped cauliflower
and roasted sage leaves, then add the stock. Bring the mixture
to a simmer; add the thyme and bay leaf. Simmer for 20 minutes,
or until the vegetables are almost tender. Add the cream and
simmer for 10 more minutes. Remove from the heat and let cool
slightly. Remove the bay leaf and thyme sprigs.
Puree the soup in a blender (this may take a few batches) until
smooth. Strain the soup through a fine-mesh sieve; season with
salt and white pepper. Return the soup to the pot.
Slowly warm the soup over low heat, stirring frequently so
that it doesn’t burn. In a small sauté pan, heat the remaining
1⁄4 cup butter over medium heat until it begins to brown lightly,
about 3 minutes. Add the remaining 6 sage leaves and cook for
10 seconds, until just crisp; remove from the heat.
Just before serving, season the soup with the lemon juice. Ladle
the soup into individual bowls and pour the brown butter
and sage leaves over the top of each serving.
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Shaker Tomato and Rice Soup
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Best Winter Soups, Stews & Chowders | 12 Warming Recipes
When the temperature drops and you’re craving something warm to fill your belly, there’s nothing like a bowl of soup, stew, or chowder to get the job done. Whether it’s a hearty shepherd’s stew, creamy tomato and rice soup, or flavorful chowder, we think these 12 cozy and comforting recipes are just the thing for these cold New England winter days — and nights!
Best Winter Soups, Stews & Chowders
Shaker Tomato and Rice Soup
Shaker Tomato and Rice Soup
Creamy, nourishing, and easy to make, this Shaker Tomato and Rice Soup is the perfect winter warmer. If you prefer a slightly thinner consistency, stir a little milk into the pot just before serving.
Shepherd’s Stew
This hearty recipe for Shepherd’s Stew is quick and easy to prepare — and very good, too. For a thicker texture, add more meat.
Corn and Cod Chowder
Corn and Cod Chowder
This milk-based chowder combines the sweet taste of corn with fresh fish (feel free to swap out the cod with another sustainable firm white fish if you like) for a meal that will warm you up all winter long.
Spinach and Pasta Soup
The wonderful aroma of this soup is just the thing to come home to on a cold winter’s day. Not only does it taste great (even spinach-haters have gobbled it up!), but it’s quick and easy to make. It keeps for up to four days in the refrigerator.
Ruth O’Donnell’s Portuguese Kale Soup
Ruth O’Donnell’s Portuguese Kale Soup
What makes this recipe distinctly Portuguese (aka “Portuguese Penicillin”) is the linguica—a spicy sausage available in markets on Cape Cod, on the South Shore, and around Boston, but sometimes hard to find elsewhere. If linguica isn’t available in your area, use hot sausage or kielbasa.
New England Baked Bean Soup
Baked Beans — a classic New England dish if there ever was one. But why stop at eating them as a side dish? Thinned out with a little broth or water, and flavored with tomatoes, celery, onion, and extra spices, baked beans also make a delicious soup!
Slovak Mushroom Soup (Hubová Polievka)
Slovak Mushroom Soup
Easy and delicious, this hearty mushroom soup is a winner. Omit the bacon and add a little butter for a tasty vegetarian version.
Irish Beef Stew
This Irish Beef Stew goes from ordinary to outstanding with the addition of a cup of Guinness stout. Adding root vegetables like turnips or parsnips will make it extra hearty.
Dick Bridges’ Lobster Chowder
Dick Bridges’ Lobster Chowder
The flavor of this fantastic lobster chowder intensifies nicely if it sits overnight, so if you can, make it a day ahead of time; then reheat before serving the next day.
German Potato Soup
A reader favorite, this warming soup is made with potatoes, bacon, aromatics, milk, and homemade egg noodles. Try it yourself and see if you agree that it’s something special.
Mother’s Old-Fashioned Homemade Chicken and Dumplings
Mother’s Old-Fashioned Homemade Chicken and Dumplings
In this all-star chicken and dumplings recipe, the whole bird goes into the pot to make the broth, and then the meat is added back in at the end with the dumplings. It’s one of the most satisfying and comforting foods you can make during the cold winter months.
Granny’s Best Chicken Soup
From the freshly made chicken stock to the mashed mix of vegetables, this soup is a pot of traditional flavors that have survived the passage of time. Feed your next group with Granny’s Best Chicken Soup, and they’ll be talking about it for generations to come.
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Spring Pea Soup with Shrimp Dumplings
This elegant soup is inspired by a classic Chinese dish, shrimp and snow peas, but the preparation will please any frugal New Englander. Every ingredient is fully consumed and nothing is wasted. You make a broth with shrimp and some aromatics like leek, lemon, garlic, and carrot, then put those ingredients back in the soup with the peas and some onion. The cooked shrimp then gets rolled into dumplings, with some flour, chives, egg, and the zest of the lemon. It’s healthful, colorful, and very flavorful, an elegant lunch entree or dinner party starter.
Photo/Art by Amy Traverso
Spring Pea Soup with Shrimp DumplingsSpring Pea Soup with Shrimp Dumplings
Total time: 1 hour, 20 minutes
Hands-on time: 1 hour
Makes: 8 servings
Ingredients
For the soup:
- 1/2 lemon
- 6 cups water
- 2 medium carrots, peeled and chopped
- 1 leek, white and pale green part only, thinly sliced
- 3 stems parsley
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 pound unpeeled, deveined shrimp (small or medium size)
- 3 1/2 tablespoons salted butter
- 1 medium sweet onion, such as Vidalia, diced
- 1 pound frozen peas
- 2 tablespoons heavy cream (optional)
- Garnish: minced chives
For the shrimp dumplings:
- 2 tablespoons chopped chives
- 1 egg
- 3 to 4 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions:
Use a microplane or other grater to zest the lemon half. Set the zest aside for the dumplings.
Make the soup: Fill a 3-to 4-quart pot with 7 cups water and set over high heat. Add the lemon half, carrots, leek, parsley, salt, and pepper and bring to a boil. Reduce heat to low and simmer 10 minutes.
Photo/Art by Amy Traverso
Making the stockUse a slotted spoon to remove all the vegetables from the pot and transfer to a bowl. Discard the lemon and parsley.
Add the shrimp to the simmering stock. Stir, then turn off the heat; let the shrimp sit in the hot liquid for 10 minutes. Use a slotted spoon to transfer the shrimp to a colander and briefly run under cold water to cool. Peel the shrimp, discarding the shells. Set the meat and stock aside.
In 4- to 5-quart pot, melt the butter over medium heat. Add the onions and the reserved carrot-leek mixture and cook, stirring often, until the onions are translucent and fragrant, about 6 minutes.
Photo/Art by Amy Traverso
All of these flavorful ingredients are called aromatics. They create the base of the soup.Add 4 cups of the shrimp stock and increase heat to high (reserve the remaining stock). Bring to a simmer, then add peas and cook just until tender, about 5 minutes.
Photo/Art by Amy Traverso
The ingredients mingle.Remove the soup from the heat and puree in batches in a blender until smooth (this can take a couple of minutes per batch). For an extra-smooth texture, run the soup through a fine-mesh sieve to strain out any roughage from the pea skins. Return the soup to a clean pot, stir in the cream, if using, and keep over very low heat.
Now make the dumplings: First, bring the remaining shrimp stock to a simmer. In the bowl of a food processor, combine the cooked shrimp, reserved lemon zest, chives, egg, flour, salt and pepper. Pulse 10 to 15 times until finely chopped. If the mixture seems very wet, add the additional tablespoon flour and pulse to combine.
Photo/Art by Amy Traverso
Dumpling doughUsing floured hands, roll the dough into 1-inch balls. Drop the balls, a few at a time, into the simmering stock and cook until they float the top, 1 to 2 minutes.
Photo/Art by Amy Traverso
Cooked shrimp dumplingTo serve, ladle some of the pea soup into a shallow bowl, then top with 3 or 4 dumplings. Garnish with minced chives. Serve hot.
Photo/Art by Amy Traverso
A sweet and savory spring soupHappy spring!
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Lemony Asparagus-Dill Soup
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