Soups

My recipe for Mushroom Barley Soup is just what winter dictates in my climate. It’s filled with yummy cremini mushrooms, wintery veggies that reveal carrots, onions and garlic, quick-cooking barley, and parsley and lemon to perk freshness. Ready-made lower-fat stock offers quickness, but you choose!

This recipe for My Egg Lemon Soup is based on my love affair with Greek Avgolemono Soup, a fairly common and popular mélange of fragrant, seemingly rich and silky chicken soup with rice, enhanced by an egg-lemon sauce.

Roasting beets brings out their earthiness; spices add character, and a touch of half-and-half l(or plant-based equivalent) lends creaminess. Cooked shredded beef or roasted garbanzos (vegetarian version) can transform this recipe for Roasted Beet Soup into an entrée.

I don’t deny the power of a good stock, and you shouldn’t, either! If you love soup as much as I do, know that a delicious soup doesn’t come easily without a really flavorful soup base. Read ahead to learn the essentials of really good soup this fall …

This recipe for Chicken or Turkey Soup with Corn on the Cob is a bevy of colors, textures and flavors!If you love chicken or turkey for the holidays, it can’t be beat for its entrée appeal or leftover deliciousness. Boasting nutrients galore, you’ll be clamoring for more!

Creamy looking and tasting soups may not be high in fat and calories after all. This Cucumber-Pepper Buttermilk Soup is a good example. It relies on reduced-fat buttermilk for its salty-sour creaminess, amplified by blended cucumbers and chopped sweet red bell pepper for volume and color.