Chatting Mushroom, Black Bean, Celery Soup and More with Margaret Roach
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By the end of last winter, I found myself making the same three soups — lentil, cabbage, tomato — over and over and over again.
I promised myself then I would, upon next soup season, branch out—that I’d dip my toe in unchartered broths and brews before falling back to my reliable staples.
And I’m so glad I did because I’ve discovered some new favorites: an utterly simple cream of celery soup brightened by a toasted walnut-currant salsa; a classic cumin-and-garlic seasoned black bean soup scented with orange zest; a light and lemony broccoli soup unlike any other I’ve tasted; and an especially mushroom-y mushroom soup thanks to the inclusion of dried mushrooms, an ingredient that too often, irrationally, deters me from the get-go.
I’ve discussed all of these discoveries with my friend (and brilliant master gardener) Margaret Roach of A Way to Garden. Besides recipes, we talked about soaking and brining beans and when this step can be skipped; about stock and if it’s really necessary; about how we can change up the texture of a soup to suit our preferences; and about those extra ingredients that can make all the difference: heaps of fresh dill with mushrooms, orange rind with black beans, and other such flavor surprises.
UPDATE: GIVEAWAY IS CLOSED. Winner is Anne Schafer. I’ve emailed you. We’re each giving away a copy of our favorite soup cookbook, Anna Thomas’s Love Soup. Enter by leaving a comment below (US residents only); enter again over on Margaret’s site.
Read along or listen to the podcast right here.
PS: Chatting Soups with Margaret Roach, Volume 1
PPS: ALL the Soups Right Here: Soup
Balthazar Cream of Mushroom Soup via Smitten Kitchen:
This time of year, I always order another case of quart containers. These are the absolute best for freezing soups and stocks as well as for gifting soup to friends.
When I am very organized, I make a double batch of this vegetable stock and freeze it to have on hand as needed. Otherwise, I use water without thinking twice—well-salted water is a perfectly fine substitute for stock.
So often, soups, puréed or otherwise, are not so pleasing to the eye. And while looks aren’t everything …
… a garnish helps. For fun, I sautéed some king and hen of the wood mushrooms to liven up the creaminess.
And after hearing Margaret talk about Mrs. Kostrya’s Polish mushroom soup with lots of fresh dill …
… I had to give it a whirl.
No regrets. Get the recipe here: Balthazar Cream of Mushroom Soup.
This post may contain affiliate links. Please read my disclosure policy.
259 Comments on “Chatting Mushroom, Black Bean, Celery Soup and More with Margaret Roach”
Once the weather starts turning colder….out comes the stockpot! I so enjoy making soup. I’m looking forward to making Red Lentil Soup and Hearty and Spicy Black Bean Soup. I use my immersion blender to give a extra thickness to the soup that just coats the spoon. Yum!
It is definitely coming upon soup season….many new recipes to try.
I love making soup. It is easy, tasty and enjoyable. I’ve been a vegetarian for years and there seems to be a never ending list of soups that can be made just using veggies. Hooray for the veggie kingdom Love soup!
I am a new vegetarian and I love your soups I can’t wait to make some
I love making a different pot of soup each week. The mushroom soup has been on my mental list for a while.
I have made my way through just about every soup and recipe on your site and have adored each one! The roasted tomato soup remains my go to favorite for a wonderful meal that fits our budget. I always love the peasant bread with it too, it turns out perfectly every time! Next I’m wanting to try the black bean soup or I’m very tempted towards the mushroom soup. The mushroom soup looks so rich and perfect with the weather starting to get cooler.
Thanks for the post and all of your posts in the past!
Soup everyday is my goal. And shall add this to my rotation. Yumm
Oh that mushroom soup looks wonderful! This cool weather always makes me want to buy a new pretty pot to cook soup in! 🙂
Studying your recipes and I am already salivating-
This will be a terrific winter of soup, salad and bread dinners!!! That accompanied by wine and simple dessert and entertaining is a breeze.
Plus- as we age, large dinners are really just not welcome to our dining habits any more.
Will be making your Cream of Celery soup asap and then Black Bean-anxious to see what the orange does to it.
this looks delish! have made Ina’s cream of mushroom soup many times which I really enjoy when it gets cold, but the dlll looks intriguing. I will try this.
Yeah I’m a stuck in a rut soup girl! Lentil, roasted potato and onion with the occasional trip to hot and sour and tomato. I can’t wait to try this mushroom and make my way to the black bean !
Thank you for the ideas about options for commercial vegetable broth and brining beans. And I think an immersion blender may be on my Christmas list. Happy to have discovered your site!
I’m inspired to pull out the soup pot. Thank you!
The mushroom soup looks wonderful! I love dill and have a great new source for wild mushrooms so I’ll definitely get on that! I’ll also have to make my sweet and sour cabbage soup now that it’s cold! Yum!
It sure is ‘soup season’. Even here in the AZ desert, the pull is on to have a pot of something delicious simmering away, in the afternoon. I love a good mushroom soup, and I’m going to add dill the next time. Thank you for all your encouragement in the kitchen!
So many great soups! There’s a wonderful creamy broccoli soup with no cream, only rice for the creaminess, in the Victory-Garden-Cookbook by Marian Morash. It’s a good book for gardeners who like to cook and vice versa.
It’s definitely fall soup season in New England!. Am away from home on vacation now. Before leaving I made batches of Spicy Pumpkin Leek Soup and Lentil Soup for the freezer so that I’ll have some soup dinners waiting for me when I return home..
Oh my goodness! New soups, yes! They can be such wonderful saviors on a cold dark evening but so many fall into being a little “flat”. Can’t wait to make all of the ones that you mention – sounds as though they are elevated from the ordinary!
When Sprouts had celery, two for a dollar last year…I had to buy it. Made celery soup for the first time and fell in love with it…so, delicious. Can’t believe I’d never made it before! Mushroom soup, roasted tomato…or even clean out the fridge veggie soup…all good. I eat soup for breakfast!! Still loving your bread, as it’s perfect with soup!!
these look and sound sooooo good!
Betsy
When we travel, I always look to try local soups and stews. Guess I’m just a peasant at heart!
I have posole waiting in the fridge for dinner tonight. Goulash soup from the ancient Time Life series about the food of the world is another favorite. I’m looking forward to trying the Balthazar mushroom soup as well as Cal Peternell’s black bean soup.
So excited for soup season!! That cabbage soup recipe from Paul Steindler was a game changer for me a few years back. I love the dill and caraway flavors. ????
Thank you for sharing some of your favorite with Margaret. I can’t wait to try the celery & mushroom soups.
Loving the Tuscan White Bean soup with rosemary and sage….
I’m a recent convert to soup as a meal and would love more recipes to try. Thanks for the ideas from the podcast!
I grew up eating Campbell’s soup but, now, LOVE any kind of homemade soup. Count me in!!!
I absolutely love soup. My favorite is beef barley. Love lentil and so many others.j
Fall is my favorite time of year. Homemade soups and homemade bread, doesn’t get any better. I also keep on hand the quart containers for freezing and giving. Definitely want to give that mushroom soup a try.
Mmmm……soup!