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”
I recently made the miso carrot soup from Smitten Kitchen (I am obsessed with Deb’s recipes), and it was one of the best carrot soups I’ve ever had. The mushroom soup is one of my favorites as well.
I never thought about making my own vegetable stock because the store bought ones do taste funny, so I just thought I didn’t like vegetable stock. I’ll be making a batch over the next weekend!
Lentil soup and minestrone are always favorites! A new one to try might be the celery soup that is described in the podcast–I’ve never made celery soup! It also inspires me to make my own veggie stock.
Anna Thomas has certainly added so much to this life!
I loved listening to you and Margaret talk soup (my favorite food!). Soup is my favorite way to get my husband to eat vegetables he’d never otherwise eat! I wanted to throw out another alternative to Broth or plain water; I often add some Bragg’s liquid aminos or Soy sauce to water, which is easy and adds a little burst of umami when I’m too lazy to make actual broth.
That mushroom soup looks amazing!
love soups & your soupy article…. my favourite is still tomato soup from my childhood made with delish tomatoes & all sorts of veggies from the garden… so good. in winter we used our canned tomatoes or in later years tomatoes from our freezer which had been frozen in cardboard milk cartons. nice memory 70 years later.
Since we eat soups and stews all winter long in the north woods of Minnesota, I would love the LOVE SOUP cookbook. Winters are long here, but making and eating yummy soups helps to warm up the cold winter months.
The cream of celery soup is calling me….
I love making soups in the winter. I mostly make Lentil and Vegetable beef soup. Both recipes are my mom’s.
Curried lentil soup is one of my favorites.
I never used an orange rind. My kitchen skills? Disaster, Unread, the needy kind. So it’s
a cook book I’m after!
My standby soup? Roasted Tomato Tortilla Soup from a Cooking Light from decades ago. Definitely gotta try the orange peel in the black beans. Thanks!
Fortunately we have a great Asian grocery, so pho is our soup to make
Soup is how I get through the cold NY winters. I am always looking for new recipes and ideas!
This year I’ve been going vegetarian and it’s had its challenges but certain recipes make it easier. I appreciate the series on the veggie soups. Sometimes when eating a great soup you won’t miss the absence of meat.
So excited for this. Making soup in the winter is one of the most comforting and rewarding experiences and love having it as a centerpiece for a cozy dinner party! That mushroom soup has got me salivating over here!
I love soup when it’s cold outside. I also love mushrooms, so I am really looking forward to trying this one. I looks so yummy!
Enjoy mushroom soup and. Will be making this one today! Just did a batch of squash soup, a favorite, from the Cooks Magazine from years ago. The soup base is water, which seemed odd, gets works perfectly every time. Simple is better!
Mushroom soup is my favorite! Ugh, I did that once, making the same soups over and over, but mine were cauliflower, squash, and lentil. I couldn’t eat squash soup for years after that winter. I’m only just getting back into it! THANK YOU for the post Alexandra! xoxoxoxo
I’m always reluctant to make soup if I don’t have any stock on hand. Your comment that you”use water without thinking twice—well-salted water is a perfectly fine substitute for stock” makes me feel like I should throw caution to the wind and go for it!
So I will :o)
Can’t wait to try the celery soup. I love celery with cream cheese or peanut butter. Never thought about celery SOUP. Yummmm.
My mom taught me how to make chicken noodle soup- always improvised by what we had leftover or on hand. It is so comforting to me now, especially in the fall/winter.
Soup, glorious soup! I have a go-to spicy tomato soup, based on one from a long-lost cookbook. Nearly every soup is a “new” one because I so often am using up what’s left over from the week’s meals, whether vegetarian or not. It would be great to find some structure in my soup cooking with a new cookbook.
I love all kinds of soup! I would love to win the cookbook. I am always on the lookout for new recipes! Thank you for such a great giveaway. I love your recipes and blog.
So many delicious soups, so little time!
I love soup and these recipes look just wonderful! I believe this cookbook would take my soup making up a notch or two.
I’m glad you made this soup post! Because I make the same soups on repeat and want to branch out. Thanks!
That mushroom soup looks so gorgeous. Thanks for the giveaway opportunity!
Oh yes please. With a 3yo and a 1 mo old…soup…it’s whats for dinner…every night. I could use some inspiration, for the sake of my marriage!