Chatting Mushroom, Black Bean, Celery Soup and More with Margaret Roach
This post may contain affiliate links. Please read my disclosure policy.
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”
All of the soup photos are mouth watering!!!! Can’t wait to try your mushroom soup and see how it fares against our traditional Polish one. Love your posts and your cookbook!!!!
I’ve a desktop folder for new recipes you post that aren’t in your book. Yummy!
Love making thai butternut squash soup this time of year
unique recipes that I’m anxious to try soon as the soups I make over and over again are Italian Chicken Noodle and Chili (not really soup)
I’m a gardener who just discovered you through reading Margaret Roach. Very glad to do so!
The cream of mushroom soup looks yummy!
I love my Vegetable soup and everyone I make it for loves it. But I’ve tried a Black Bean Soup from the Rancho Gordo Vegetarian Cookbook that was delicious and I’m making it again next week.
I would love to win Anna Thomas’ soup cookbook. Her earlier vegetarian cookbook was the very first cookbook I purchased many years ago when I was in college (I had forgotten about it!). I think I made practically everything in it, and loved her culinary stories.
Always love getting new ideas for soups. Once the cool weather arrives I’m always making chicken stock to use as a base for breakfast soups with rice noodles, greens and whatever else is onhand; another favorite is minestra, with or without meat.
Healing chicken soup is my go to recipe. We have been trying some from Moosewood Cookbook like Hungarian Mushroom asoup lately.
I would absolutely love to win this book! Thank you for staring some wonderful recipes!
So looking forward to trying some new soup recipes! The Lemony Chicken Orzo Soup from Bon Appetit is my all time favorite should you need another to try!
please sign me up for the possibility of winning the cookbook. We love soup – mmmmmmm good!!
Would love to win book. Sign me up. We love soup…m-m-good!!
I tire of using store bought stock, and usually use water. Glad to see it’s not that bad to just use water. I’ve always felt like I was cheating.
All your comments about using acid in the podcast, and bringing up “Salt Fat Acid Heat” which I just finished watching, has really inspired me to retry some soups that have just been rather bland.
My favorite soup is Mellisa Clark’s Fresh Tomato Soup with basil and Farro. I use tomatoes and basil from my garden. The Farro gives it some body and adds those healthy whole grains. The soup also freezes very well.
Mellisa Clark’s receipe for Fresh Tomato Soup with Basil and Farro freezes well. The Farro adds body as well as whole grain goodness. Also a great use for too many tomatoes at the end of the season.
Make pepper soup again last night. Such a satisfying dish!
Must try the mushroom soup. My go to recipe is from a mushroom booklet published years ago, promoting mushrooms.
In Northern Minnesota we are in soup season. I love to make at least 2 pots of soup a week.
Thank you for the inspiration.
This year the mushrooms were abundant in the forests of NE Connecticut and so easy to gather. We did a lot of grilling and satueing of the mushrooms. Your images and recipes have inspired me to plan to create more soups with our mushrooms next year. My go to soup recipes are from the original Moosewood Cookbook of many years ago.
My 9-year old is a soup fanatic and loves cooking. She would love this cookbook. I also love your blog and cookbook. We love all your bread recipes!
I love soups with your bread!
I can’t wait to try the mushroom soup recipe
As I saw in another comment, I have just found you through Margaret Roach. Gardening and cooking just go hand-in-hand in my life! Very happy to be on board with you as well.
Any kind of orange winter squash (flavor will vary accordingly, but that makes it fun!), garlic, onions, white beans, and kale.
I’ve also been experimenting with using cauliflower sauce/soup to replace traditional flour/butter roux with very good results.
I want to make that mushroom soup! Soup season is the best part of winter!
I am so grateful for both of you!!
French Onion Soup is my ultimate favorite soup and make it at least once a month homemade for my family!
I love soup too! Excited to see the recipes in your book.
That mushroom soup looks devine.
I absolutely adore soups! Being a spring and summer person, believe me when I say, soups are one of my very favorites for autumn and winter. I can get stuck in a soup rut so I’m always on the look out for hearty soup recipes.
New England Clam Chowder