Soups & Stew recipe collection

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Excellent as a cold remedy and as a starter to an Indian meal.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Delicate open-top dumplings filled with plump shrimp, water chestnuts, and aromatic seasonings. These steamed parcels showcase fresh seafood with a satisfying bite that's easier to make than traditional pleated dumplings.

Authentic hot and sour soup with shredded pork, wood ear mushrooms, seaweed, and bean curd in a tangy black-pepper-and-vinegar broth. The Sichuan-style takeout classic, made from scratch.

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

A quick one-pot soup with crispy bacon, shredded cabbage, pasta, and vegetables simmered in beef broth. Warm, filling comfort food ready in 30 minutes.