You think you know vegetable soup? Shakespeare’s Cleopatra with her “infinite variety” had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy ...

This Homemade Cream of Mushroom Soup is a great soup recipe to have on hand anytime you have a recipe that calls for cream of ...

This simmering pot is just what we need for warmth and sustenance, a nourishing, chunky soup of healthful grains, mushrooms, and Brussels sprouts. Before you add the vegetables to the soup, roast them ...

Note: This soup has an Italian flavor, with farro and a little red wine, so feel free to throw in some thyme or rosemary, if the spirit moves you. Tamari may seem out of character for Italian, but it ...

1. Bring a large saucepan of salted water to a boil. Add the farro and turn down the heat to a steady simmer. Cook for 15 to ...

The days are growing shorter, the shadows getting longer, and readers -- several in one week -- are requesting mushroom soup recipes. Mushroom soup always soothes and warms, but these days, it’s the ...

Mushrooms are one of those ingredients that make dinner feel warm without making things complicated. They are easy to work ...

Note: To keep this recipe vegan, use vegetable stock or water, and omit the Parmesan and cream of mushroom soup. If you can’t find the Trader Joe’s mirepoix mix, chop and use a yellow onion, a carrot ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 12 to 14 cups of soup 2 ½ cups broccoli, washed, cut into bite-sized pieces, including florets and peeled stems 3 garlic ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...