I think soup is the perfect supper for a chilly fall night.
I love the way the steamy aromas perfume the whole house. Soup nourishes the soul as well as the body, and making it always seems to be a nurturing, loving thing to do. You can add your own embellishments to any soup recipe, a dash of spice, a splash of cream, whatever it takes to make it your own. A crisp green salad and the warm cheese biscuits from this column will round out your "souper supper."
Curried Mushroom, Barley & Lentil Soup 1 Tbsp olive oil 1 large onion, chopped 3 cloves of garlic, minced 6 cups sliced mushrooms (about one pound) 2 Tbsp minced ginger root 2 Tbsp Indian curry paste ¼ tsp each salt and pepper 7 cups beef or vegetable broth ½ cup green lentils 1/3 cup pearl barley Plain yogurt and finely chopped green onions to garnish In a large pot, heat the oil over medium heat; sauté onion, garlic, mushrooms, ginger, curry paste, salt and pepper, stirring often, until liquid from mushrooms has evaporated, about five minutes. Add the broth, one cup of water, lentils and barley. Bring to a boil, then reduce heat, cover and simmer until the lentils and barley are tender, about one hour. Taste and adjust seasoning if necessary, if soup seems too thick add extra broth. Top each serving with a dollop of yogurt and some green onion. Makes about eight servings.
Spaghetti Bolognese Soup 1 lb lean ground beef 1 onion, chopped 3 cloves garlic, minced 2 stalks celery, chopped 2 carrots, chopped ½ tsp each dried basil and dried oregano ½ tsp each salt and pepper ¼ tsp hot pepper sauce One 796-ml can diced tomatoes, including juice 2½ cups beef broth 1/3 cup tomato paste 1 tsp balsamic vinegar ½ tsp granulated sugar 1 cup broken spaghetti (about two-inch pieces) 1/3 cup shredded parmesan cheese In a large Dutch oven, cook the beef over mediumhigh heat, breaking it up with a spoon, until no longer pink. Drain off fat; add onion, garlic, celery, carrots, basil, oregano, salt, pepper and hot pepper sauce. Cook, stirring occasionally, until onion is softened, about five minutes. Add the tomatoes, beef broth, tomato paste, vinegar, sugar and one cup of water; bring to a boil.
Reduce heat, cover and simmer until the vegetables are tender, about 30 minutes. Add the pasta and continue simmering until pasta is tender, about 10 minutes. Top each serving with Parmesan cheese. Makes six servings.
Cheddar & Chive Oatmeal Biscuits 1½ cups all-purpose flour, plus additional for dusting counter 2/3 cup quick oats, plus a bit more for biscuit tops ½ tsp salt ¼ tsp cayenne pepper (optional) 2 tsp sugar 2 tsp baking powder 2 Tbsp finely chopped fresh chives 1 cup shredded sharp cheddar cheese (loosely packed) ¼ cup cold butter, cut into small pieces 2/3 cup buttermilk, plus a bit for brushing biscuit tops Preheat oven to 425 degrees. Combine flour, oats, cayenne, sugar and baking powder in a large bowl and mix well. Add chives and cheddar and toss until evenly distributed. With a pastry blender or your fingers, mix in butter lightly until mixture forms coarse crumbs. Add the buttermilk and mix until just combined.
Turn dough out onto a floured surface and form into a disc one-half-inch thick; brush the top with a little buttermilk and sprinkle lightly with additional oats. Cut into eight wedges. Transfer wedges to a parchment-lined baking sheet and bake for 15 to 20 minutes or until golden. Makes eight biscuits.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
