Soup Season

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Soup seasonWarm up with these soups this fall season.

BAKED POTATO SOUP

BAKED POTATO SOUP

Serves 6

  • ⅔ cup butter
  • ⅔ cup flour
  • 7 cups whole milk
  • 4 large baking potatoes, baked, cooled, peeled, and cubed, about 4 cups
  • 4 green onions, thinly sliced
  • 10 strips bacon, cooked, drained, and crumbled
  • 1¼ cups cheddar cheese, shredded
  • 1 cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon pepper

Melt the butter in a large soup pot over low heat. Whisk in flour until smooth and bubbly. Slowly whisk in milk, stirring constantly, until sauce has thickened. Add potatoes and green onions. Continue to cook, whisking constantly, until soup begins to bubble. Reduce heat and simmer gently for 10 minutes. Add remaining ingredients and stir until cheese is melted. Ladle into soup bowls and garnish each with a little shredded cheese and bacon crumbles.

In a hurry? Here are three ways to cut time from cooking the potatoes in this recipe: 1. Substitute 3 cans of peeled, diced potatoes for the bakers, or 2. Bake the potatoes in advance to save an hour of prep time, or 3. Cook the potatoes in the microwave. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer. Food Styling by Lori K. Gregory.

FRENCH ONION SOUP

FRENCH ONION SOUP

Serves 4

  • 2 tablespoons unsalted butter
  • 2 large sweet onions, thinly sliced
  • ½ teaspoon sugar
  • 6 cups beef broth (use vegetable broth for vegetarian version)
  • 1 tablespoon white-wine vinegar
  • Salt and pepper to taste
  • 1 baguette, sliced
  • Olive oil
  • 2 to 3 cloves garlic, halved
  • 6 to 8 ounces Gruyère cheese, sliced or shredded

In a large skillet over medium heat, add the butter and heat until melted and frothy. Then add the sliced onions to the skillet and toss with the sugar. Let the onions cook slowly and caramelize. This will add delicious flavor to your soup.

In a medium to large soup pot, heat the beef broth over medium heat and then add the caramelized onions to the broth. Stir in the white-wine vinegar and season to taste with salt and pepper. Let the soup sit over low heat and simmer while you prepare the baguette.

Preheat the oven broiler. Place the baguette slices on a lined baking sheet, brush them with a little olive oil, and season with a pinch salt. Place the baking sheet under the broiler and let the baguette slices get nice and toasty. Remove the baguette slices and let them cool for about a minute. Then take the halved garlic cloves and rub the cut side of the garlic onto the toasted baguette slices. Place a slice of cheese onto each toast and then place the baking sheet back into the warmed oven. The broiler should be off, but the heat from the oven is enough to melt the cheese. Ladle the soup into bowls and top each soup bowl with a cheese covered toast and serve. Recipe and Photograph by Karista Bennett.

MUSHROOM SOUP

MUSHROOM SOUP

Serves 4

  • ½ stick of butter
  • 1 small onion, diced
  • ½ pound thinly sliced mushrooms (button and baby portobello work well)
  • 4 tablespoons flour
  • 1 cup beef broth
  • Kosher salt
  • Freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 bay leaf
  • 2 cups half-and-half
  • ¼ cup sherry

Melt butter over medium heat in a heavy saucepan. When foam subsides, add onion and sauté until golden. Add mushrooms and sauté until brown. Stir in flour and then slowly whisk in broth. Add salt, pepper, nutmeg, and bay leaf. In a separate saucepan, heat half-and-half to a simmer and then slowly whisk into soup. Simmer on low heat for 10 minutes. Whisk in the sherry, remove the bay leaf, and serve. Recipe by Kim A. Fuqua. Photography by Suzanne Farmer. Food Styling by Lori K. Gregory.

Thurayah Mcbride

Thurayah Mcbride

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tmcbride@kw.com

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