Earthy and satisfying, mushrooms are the star of this hearty and deceptively simple soup.
Author: Martha Stewart
Serve this vegetable borscht with a traditional pairing of crisp dill pickles.
Author: Martha Stewart
A chervil cream subtly brightens this mushroom soup, which is also topped by tiny croutons.
Author: Martha Stewart
Tote this easy-to-make soup off to lunch and don't forget the crackers.
Author: Martha Stewart
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Author: Martha Stewart
Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings.
Author: Martha Stewart
Author: Martha Stewart
Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the...
Author: Martha Stewart
This shrimp stock recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits. Serve with his Mirliton Salad for a...
Author: Martha Stewart
A few tweaks give chicken soup a spicy new attitude.
Author: Martha Stewart
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Author: Martha Stewart
Author: Martha Stewart
Our refined mushroom soup, toppedwith a poached egg, is beauty in abowl. It's delicious, too, thanks to simple but satisfying ingredients: driedand fresh...
Author: Martha Stewart
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
Author: Martha Stewart
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest!...
Author: Greg Lofts
This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at...
Author: Lauryn Tyrell
This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern...
Author: Martha Stewart
Atlantic halibutrests in a broth of fresh herbs with tinycockles, cooked justuntil theyopen wide.
Author: Martha Stewart
An Asian-inspired chicken soup features a delicate mushroom broth laced with fresh ginger, garlic, jalapeno, and black peppercorns. Tofu provides protein...
Author: Martha Stewart
The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup.
Author: Martha Stewart
There's a lot to like about this simply delicious one-pan dinner: you get soup, meatballs, and healthy vegetables in each colorful portion. Plus, the meatballs...
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth....
Author: Martha Stewart
This quick soup makes use of pre-cooked polenta and has a lemony flavor.
Author: Martha Stewart
Sweet potato and almond butter give this soup a creamy, decadent texture.
Author: Martha Stewart
This dish started out as a peasant's meal due to its simple ingredients, but it's become a succulent staple at Italian restaurants. The recipe is courtesy...
Author: Martha Stewart
Garnished with a sprinkling of coarsely ground black pepper and rosemary flowers, this soup is a welcoming start to this simple spring meal.
Author: Martha Stewart
Extra pistou can be stored in the refrigerator up to two days.
Author: Martha Stewart
This chilled soup is traditionally garnished with fresh chives. The peppery snap of watercress and the tang of buttermilk gives it bite.
Author: Martha Stewart
A cold soup is always a refreshing first course on a hot day; this one -- a refreshing cross between gazpacho and a Bloody Mary -- doesn't require any...
Author: Martha Stewart
You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out...
Author: Martha Stewart
Roasting butternut squash and celery root brings out their natural sugars, lending a subtle sweetness to this soup. Toasted fennel seeds are sprinkled...
Author: Martha Stewart
This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano...
Author: Martha Stewart
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root...
Author: Martha Stewart
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos...
Author: Martha Stewart
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
Author: Martha Stewart
These "little twists" of pasta filled with cheese or sausage originated in the Italian city of Bologna, where they are traditionally served in beef broth....
Author: Martha Stewart
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Author: Martha Stewart
Shrimp, leeks, and pureed potatoes make a savory soup.
Author: Martha Stewart
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe...
Author: Martha Stewart
This classic soup recipe comes from Marge Edelman of Copaigue, New York.
Author: Martha Stewart
Author: Martha Stewart
No need to form wontons for this soothing soup! The wrappers go into the garlic-ginger broth separately from the filling (mini pork meatballs flavored...
Author: Martha Stewart
Posole is a thick Mexican soup eaten at lunch or dinner that's almost stew like, with hominy, garlic, and chiles. Instead of the traditional pork, we substituted...
Author: Martha Stewart
Featuring classic fall and winter ingredients, the curry flavor in this Pumpkin Soup with Cranberry Compote and Roasted Chestnuts adds further warmth to...
Author: Martha Stewart
The secret to Martha's mom's beef stock recipe? Using marrow in addition to the meat and bones. It's the base for her Mushroom-Barley Soup.
Author: Martha Stewart