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’m the soup maker in our family + during the colder months I usually make a pot of soup on Sunday. Then we enjoy it for lunches + dinners throughout the week.
My chicken stock is delish; I use It to make veggie soup. I would like to learn how to make bean soup more … better.
I love soup with a yummy grilled cheese! My favorite soup is brunswick stew! Delicious!
Molly Katzen’s Red Lentil Soup from Moosewood Cooks at Home, and a Marylandized version of bouillabaisse concocted by my Uncle George after he returned from France at the end of WWII tie for first place. We’ve been making lots of chicken soup this fall with our own chickens, and I can’t seem to get enough of any version we create. That’s what’s new this year.
The bread bowls with celery soup you made look so delicious! Mark Bittman’s Persian Noodle Soup is a favorite here. I make soup at least once a week in every season but summer. Thanks for the chance to win!
We are aging soup addicts and now in our 70s live on a diet of vegetable, fish, chicken soups. Has given us a new vigor and joy in life. We feel brighter, smarter and lighter…well perhaps not brighter. Love Alexandra’s recipes and often adapt them to our own. What a joy it would be to have a copy of her cookbook.
Winter is fast approaching here in New England. That means wood stove season and what good is a wood stove without something like a soup going on top? I would love to try some of these.
I love potato soup with roasted chilies and cumin. Still working on mushroom soup with homegrown ‘shrooms.
I’ve been looking for soups that are considered anti-inflammatory, but Julia Child’s French onion soup cannot be beat.
All the soups sound delicious and what fun to have new recipes to try as winter will soon be arriving!
Julia Moskin’s Best Black Bean Soup from the NYT is indeed the best!
As soon as the first chill hits, I’m ready for soup. I want mine to be easy makes. My go to is ground beef pre-browned and frozen and the everything is a dump soup from my home canned or frozen veggies of tomatoes, peas, corn. Add in potatoes and carrots. Done.
Omg my fave post ever! Am always searching for Best veggie soups. In England Lake District I had lettuce spinach soup. Who knew? Thx for being my veggie-go-to gal. I’m in!
We often make “soup de placard” – whatever’s in the cabinets and fridge. Veggies, beans, barley, stock. I’m looking for new soup recipes and would love a new soup cookbook.
I’d love a copy
I could live off of nothing but soup (and a little red wine of course!).
Taking my chances with a second entry! Have loved Anna’s Vegetarian Epicure for many years. My most dogeared cookbook!
I love a veggie stock without tomatoes since I cannot eat anything with acid or citric acid!
Always interested in tasty soups.
Soups are always satisfying.
Cold New England weather means soup simmering on the stove every weekend…. often curried butternut squash soup or Tuscan kale and white bean soup. This collaborative soup special with Margaret Roach has been one of my favorites! Would love to get some new “Love Soup” recipes!
I love love love soup. My husband and I both love things cooked in a pot especially soup. It is so nourishing and warms you up. I need a soup cookbook for new ideas.
My family loves chicken noodle with veggies year round. I would love a good New England clam chowder recipe.
I love all soups all the time
My family’s favorite is a generations-old German recipe for chicken noodle soup and homemade noodles served over mashed potatoes (made with butter and cream). It is the ultimate comfort food. I only make this once or twice a year to celebrate a special occasion. It is a 3 day process. More frequently, I make vegetable based soups which go in the freezer. I add extra fresh veggies when I reheat them for extra texture and flavor. Love your Sunday blog! It goes perfectly with my cup of coffee. Thank you!
I’ve recently pursued making chowders of all kinds after my return from a trip to Nova Scotia.Every place we visited there had its own version of chowder. Every one was worth trying. Now we are enjoying many more fish soups at home. I love all kinds of soup and make at least one per week which sustains us through the winter. Can’t wait to try ” Love Soup”, it sounds wonderful.
Count me n please 🙂
That mushroom soup looks wonderful! I’ll definitely try it!
I’m so glad Margaret Roach introduced me to your site! I definitely need some new soup recipes!
Making a double (or triple batch) of white bean minestrone-ish with Swiss chard and potatoes right now. Sausage and sage croutons as garnish. Just added orange peel, thanks.
I love soup with a nice crusty bread.