Beef-and-Barley Soup With Porcini
Meet your new solution to winter entertaining: a big batch stew full of tender meat, hearty vegetables, and earthy mushrooms (which, you guessed it are the secret ingredient). You’ll learn how to rehydrate dried porcinis, and how to use their soaking liquid, which is basically a homemade mushroom stock. If you don’t want to eat it all right away, this soup also freezes beautifully.
Get the recipe: Beef-and-Barley Soup With Porcini
Here’s a classic New England-style seafood chowder recipe that doesn’t have you make fish stock from scratch. Dish up the thick, creamy results in heavy soup bowls. There’s bacon in every bite—and plenty of sweet littleneck clams to chew on.
Get the recipe: Clam Chowder
If you like spicy, this offering is for you. Fiery fermented Korean chile paste adds layers of flavor while fresno chiles and chopped Andouille sausage add additional heat. Sliced okra and shrimp are a nod to the soup's Southern roots. And it gets a scallion garnish to go hand in hand with the gochujang paste.
Get the recipe: Gochujang Gumbo
Quick Hot-and-Sour Soup
This warming winter meal tastes like a classic hot and sour soup, but uses easy to find ingredients (think: sherry vinegar instead of rice vinegar, and tomato paste instead of specialty aromatics). We recommend dishing it up with a side of steamed bok choy and some rice.
Get the recipe: Quick Hot-and-Sour Soup
White Bean-and-Parmesan Soup
The rinds from Parmesan cheese enrich this soup with salty, nutty flavor. Baby spinach, lemon zest, tomatoes, and parsley add a ton of liveliness to the dish as well. When you use up a block of Parmesan, save your rinds in a resalable plastic bag in the fridge. Some supermarkets carry inexpensive Parmesan rinds, too.
Get the recipe: White Bean-and-Parmesan Soup