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”
Its still warm in my neck of the woods but i cant wait for soup season. These will be on the list.
Soup looks excellent
Loved this discussion! Now following ou on instagram. Can’t wait to try your roasted cauliflower and these soups!
Jeannette
I am going to have to try the mushroom soup. It looks delicious and makes me hungry gazing at the photo!
Mushroom soup is a favorite! I used to use only sliced mushrooms but now use the food processor to finely dice some of them (as well as the onion). I just bought some assorted dried mushrooms and will definitely add them to the next pot of soup (probably the SK recipe) along with a loaf of your amazing bread! It just could be what’s for dinner tonight!
There is NOTHING as satisfying to eat as homemade soup & warm, buttered and hearty bread!!!
I connected with you when you wrote that you make the same three soups over and over again.
I want vareity!
Coming home after a vacation with a bad cough and cold, my husband and I made soups to take us through the week. First a chicken&vegetable soup with lots of late garden carrots and a lentil soup with the last of the carrots. Both were perfect with some Seeduction bread. We finally feel better.
Vegetarian Epicure has long been a favorite cookbook and would love a copy of Love Soup!
I also have returned from a shortened vacation due to illness…I am sending my husband out for mushrooms now!!! This will help me, I am sure!
Definitely will make this soup!
I’m drooling while reading the recipe….
Mushroom soup might be next on my list … if only others in my house would eat it.
Love soups!
I make soup all year round. It is my favorite.
I love soup! Sunday evenings are homemade bread and soup and a fire in the fireplace. For this time of year, my favorite is butternut squash soup from Gimme Some Oven. https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/
The bite of the cayenne with the sweetness of the apple and depth of the cinnamon makes it the perfect fall soup for a cozy evening.
Just adore Butternut squash soup !!
All time favorite!!
I remember watching Mrs Kostyra make mushroom soup on television many years ago. I am happy to find this recipe since I have never made mushroom soup and I would like to. I’m also interested in cabbage soup, which I have never made, and you mention having made often. I love raw and cooked cabbage and assume the soup has to be carefully cooked to bring out just the right cabbage flavor. Thanks for reminding me of all these soups now that soup-season is here!
Love, love, love soup!
Best time of the to fill the kitchen with the fragrance of a wonderful homemade soup! Would love more ideas!
OMG thanks for the inspiration of soups for supper as I head into my first winter back in Maine after many years in Florida.
My favorite soup is Vegetable Chowder (heavily modified) from Moosewood Daily Specials. My new one to try is the Mushroom Barley from the original Moosewood….apparently the key is to cook the barley long enough to get creamy.
Any way to substitute for the salt that soup seems to need? I’m trying to lower my blood pressure without medication.
Would love to have the cookbook for soup!!
I would love to try this book and increase my soup repertoire!
Soup is our winter mainstay. Loved all your suggestions. I’ve started growing more leeks and shallots because I find they are so much more interesting in soups than just plain old onions. I’ll try the mushroom soup recipe with shallots.
Just made a Chestnut soup, so autumn
Love ???? ???? ???? soup! Love Alexandra’s kitchen! Love @away to garden❤️❤️????
Thanks for a chance to win!
Can’t wait to try the mushroom soup
I’ve yet to find a black bean soup recipe I really love- but this looks much more flavorful than any I’ve tried before. Looking forward to putting the instant pot to work!
Yes! I’m a real fan of pressure-cooked beans.
Just made the Charlie Bird Farro Salad and it was amazing! Looking forward to some soup recipes ❤️
Soup is so cozy in winter. I love any creamy soup, with fish in it. Please count me in.
That book sounds like a dream! And I’m definitely trying out the cream of celery soup soon