We’re celebrating Homemade Soup Day (February 3) with a collection of our favorite soup recipes.
We at Entrée Press just can’t say “no” to a steamy, piping hot bowl of soup. So we’re quite excited about Homemade Soup Day tomorrow! It’s perfectly appropriate this day falls in early February (the local temperature outside is 16 degrees).
In honor of this humble meal and the day honoring it, we’ve gathered a few of our favorite homemade soup recipes. Pass the crackers and crusty bread!
Cream of Wild Mushroom (Ina Garten)
The Barefoot Contessa adds that little something new to a classic recipe – we love the addition of leeks into this soup. There is no substituting these delicious vegetables in our experimentation. Thankfully, it’s fairly easy to find wild mushrooms in most local markets, but if you can’t find them, button or crimini mushrooms are delicious (just not from a can, please!)
Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche (Smitten Kitten, via Bon Appetit)
Black beans are one of our favorite cooking ingredients, and this soup is one of the best recipes to use them. We’ve experimented so much with this soup that we’ve never made it the same way twice…chicken stock or beef stock instead of water, added smoked sausage, sweet corn or canned diced tomatoes… you get the picture. But the Crème Fraîche is simply delightful.
Creamy Wild Rice (Lunds & Byerly’s)
Lunds and Byerly’s are an upscale market in Minnesota, and its version of this soup is legendary. According to their blog, “the recipe originated in the early 80s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars. Lunds also made a wild rice soup, albeit a slightly different recipe with white and wild rice, and chicken. A few years after Lunds and Byerly’s merged, the company consolidated our wild rice soups and the Byerly’s wild rice soup became standard in its delis.”
While the company doesn’t publish the recipe, guidelines for creating the soup are on its website, in the link above. We use sherry to deglaze the pan after sautéing the mushrooms, and have experimented with other pork products like smoked ham and bacon.
Loaded Baked Potato Soup (Damn Delicious)
There are few things more comforting than this dish and it’s on the menu at most restaurants during the winter. Why go out in the cold when you can make your own? We love this soup because it’s so open to experimentation. Plus, diners get to top it with their favorite cheese – we like smoked cheddar, among a few. Our latest favorite substitution is to use Greek yogurt, for its protein punch, in place of sour cream (works every time).
Roasted Tomato Basil Soup (Ina Garten)
Yes, we give homage to The Barefoot Contessa again in this post. She is a master of simplicity in writing recipes that provide a perfect platform for experimentation. Although, it’s hard to improve her delicious creations. (We may add grilled cheese croutons… no offense, Ina!)
Enjoy these recipes (or your own favorite) for Homemade Soup Day. “Play with Your Food!TM“