The Soup Is On!

Our steamiest favorites for fall

Recipes by Andrea Lewis | Photos by Zoua Reighter

Fall is upon us and it’s the season when our bellies crave hearty warm meals. Soup makes for great comfort food when the temperatures drop and, best of all, it’s a one-pot meal that can serve a family of four or easily be expanded for a crowd. The Mirror test kitchen recipes use seasonal ingredients and pantry staples that can be prepped and cooked in less than an hour. Many prefer to use an enameled dutch oven for braising meat; our cooks chose this over a stock pot for the hearty fall recipes included in this edition. Why? The cast iron construction and thick walls create a steady cooking temperature and retains heat to keep your cooking time under 30 minutes.

 

Summer Squash & Corn Soup

Serves: 6-8

INGREDIENTS

  • 2 strips bacon
  • 1 cup chopped yellow onion, about ½ large onion
  • 6 stalks rainbow chard (1/3 cup)
  • 1 medium red onion chopped (1/2 cup)
  • 2 garlic cloves, minced
  • 5 sprigs fresh thyme (stripped from stem)
  • 3 tablespoons fresh parsley
  • 4 medium redskin potatoes, peeled, diced into ½-inch cubes
  • 4 cups vegetable broth
  • 2 ears of sweet fresh corn, husk and silk removed, kernels cut from cob (about 2 cups corn)
  • 1 medium summer squash (can sub zucchini), diced into ½-inch cubes, (1½ cups)
  • Salt and fresh ground black pepper
  • Hungarian hot paprika
  • Chopped fresh parsley, to garnish

 

DIRECTIONS

  1. In a large heavy-duty bottom stockpot or dutch oven, cook bacon until bacon renders its fat and begins to brown, about 3-4 minutes.
  2. Add onion, chard garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  3. Add potatoes and broth.
  4. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  5. Transfer 2 cups of soup to a food processor or use and immersion blender; puree until smooth. Stir the mixture back into the pot
  6. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  7. Taste for salt and pepper.
  8. Serve garnished with fresh chopped parsley and sprinkle of hot Hungarian paprika, optional.

 

Wild Mushroom Soup

INGREDIENTS

  • 1 medium white onion chopped
  • 10-12 ounces fresh shiitake mushrooms
  • 10-12 ounces fresh oyster mushrooms
  • 3 cloves of garlic minced
  • 10 sprigs of thyme (leaves stripped from stems)
  • 4 cups of vegetable broth
  • 2 teaspoons sweet Hungarian paprika
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil

 

DIRECTIONS

  1. In a dutch oven, over medium heat, add the extra virgin olive oil, the diced onions and minced garlic. Cook for about 5 minutes until onions are translucent
  2. Add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together.
  4. Add fresh thyme and allow to continue to cook, at least 10 minutes. (You will notice the mushrooms will create a nice broth and the volume will be reduced in half)
  5. Add the vegetable broth and paprika
  6. Allow to cook for at least 15 minutes, stirring occasionally.
  7. Add freshly ground black pepper and salt to taste.

 

 

Smoky Black Bean Soup

Serves: 6 • Cook time: 30 minutes

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 2 large tomatoes, chopped
  • 2 hot wax peppers chopped
  • 4 chopped jalapenos
  • 1 medium onion, finely chopped
  • 3 cloves garlic, crushed with press
  • 4 cups lower-sodium vegetable broth
  • 1 pound dry (or 3 15-ounce cans) black beans
  • 4 tablespoons chopped fresh cilantro
  • 3 teaspoons chipotle chili powder
  • 3 teaspoons granulated garlic
  • Salt and pepper to taste
  • Avocado chunks and cilantro leaves, for serving

 

DIRECTIONS

  1. Soak beans overnight or according to quick soak method on the packaging. (If short on time you can sub three 15 ounce cans of unseasoned black beans)
  2. In a dutch oven, heat oil on medium-high. Add garlic and stir 1-2 minutes until it browns.
  3. Add onions and peppers and cook 2-3 minutes or until the onions are translucent.
  4. Add tomatoes.  Stir in broth, scraping up any browned bits from the sides of the pan.
  5. Add beans and simmer for 30 minutes.
  6. Before serving remove 1/3 of the soup and puree with an immersion blender to thicken and return to pot.
  7. Served topped with a dollop of sour cream, chopped avocado and cilantro.

 

 

 

Sausage & Red Lentil Soup

INGREDIENTS

  • 1 pound hot Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 garlic cloves, chopped
  • 4 cups chicken broth
  • 2 cups dried red lentils, rinsed
  • 1 (28-ounce) can whole peeled tomatoes, drained
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 5 cups escarole, chopped
  • Baguette, for serving

 

DIRECTIONS

  1. Cook the sausage in a Dutch oven over medium-high, stirring often, until the meat crumbles and begins to brown, about 4 minutes.
  2. Add the onion and garlic and cook until the onion softens and the sausage is browned all over, about 4 more minutes.
  3. Add escarole and stir until it is wilted.
  4. Add the stock, stirring and scraping to loosen any browned bits from the bottom of the Dutch oven.
  5. Add the lentils, tomatoes, salt, and pepper and bring to a boil.
  6. Reduce heat to medium-low and simmer until the lentils have softened, 20 to 25 minutes.