Tag Archives: Soup Nights

A Favorite Recipe from Soup Nights

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chicken-noodle-soupA few days ago Ann and Peter Haigh, long-time hosts of Pittsburgh’s popular “On The Menu” radio show, talked with me about my new book, Soup Nights. Enthusiastic about the soups in the collection, they mentioned that they had tagged several to try. One that really grabbed their attention was Chicken Noodle Soup with Sautéed Mushrooms and Parmigiano, a new version of the comfort food classic. I wasn’t completely surprised by their singling out this soup because the testers for Soup Nights all marked it as one of their favorites. And, now that I am in full publicity mode for the book, I’ve noticed how often this recipe surfaces in conversations.

Since the chill of autumn makes all of us crave rich, warming soups, I’m happy to share the recipe. So, for all of you readers who are longing for a bowl of piping hot, soothing chicken noodle soup, here’s that familiar dish with some delicious creative touches.

Unfortunately, due to a production error, the final two steps of the recipe did not print properly. Below you will find the complete text. Continue reading →

“Soup Nights” Published Today!

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soupnights_cover

Broccoli Soup with Curried Crème Fraîche
Oakleaf and Apple Salad with Honey Vinaigrette
Oatmeal Thin Scented with Orange

October 11 is the official launch date for my new book!

Soup Nights
Satisfying Soups and Sides for Delicious Meals All Year

In the pages of my new book, Soup Nights, you’ll find all sorts of soup adventures! Some soups are perfect for vegetarians, others focus on fish (think bouillabaisse and gumbo), and many highlight those nutrient-rich beans and grains (barley, quinoa, lentils to name a few) so popular today. You’ll also discover hearty, richly flavored dishes, such as classic onion soup gratiné to counter winter’s chill, as well as cooler choices, like an icy cucumber Vichyssoise, for sweltering days.

But, though we might wish to, one cannot live by soup alone. So, I’ve included recipes for fresh seasonal salads and inventive sandwiches—natural partners for soups—as well as for never-to-be-forgotten desserts. Alll were created to pair with the soups in this collection. These side dishes will help round out your meal’s soup star. You’ll find suggestions for delicious “soup night” menus after each soup recipe in this book.

I’ve spent the last year and a half working on this collection, and have been blessed each step of the way by help from many talented individuals. Rizzoli editor, Caitlin Leffel, gave me free rein to create recipes with extra tips and details so that home cooks everywhere will be able to make them successfully. Photographer Harry Zernike is responsible for the gorgeous photos, and food stylist, Joy Howard, for the creative food styling. And, Peter Alberg designed the book of my dreams. My tireless assistants spent hours in my kitchen helping to make the recipes fool-proof; a group of volunteer testers cooked, critiqued, and helped fine-tune them. There are never too many cooks in the kitchen!

In honor of its launch I’d like to share some recipes from Soup Nights with my readers!

Delicious Chicken Soup for Cool Fall Nights

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Creamy Chicken Soup with Autumn Vegetables 1 3648x2736Dear Readers,
No, I have not forgotten about you! I have been writing, re-writing, testing and re-testing recipes for my new book, Soup Nights! The first half of the manuscript was due last Thursday at 5 PM. I hit the “send” button at 4:45! I have a breather now until the next half is due on November 15th, so I wanted to share with all of you a favorite recipe from the batch I just sent off. It’s for delicious Creamy Chicken Soup with Autumn Vegetables.

This is comfort food at its best, perfect to serve as the cool days of fall arrive. Like most cream of chicken soups, it is thickened with a little flour, but the similarities end there. An unexpected addition of fresh autumn produce, including diced butternut squash, sliced Brussels sprouts, and Baby Bella mushrooms enhance this special version, while some half and half enriches it.

For the 2 cups of diced chicken called for, you can use leftover roast chicken. Since I am always in a rush, I rely on a good quality purchased rotisserie bird, a big time saver. If you have extra roast turkey, it would be equally good in this soup. Continue reading →