Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This light and fragrant hazelnut soup was inspired by Normandy’s Abbey of Saint Wandrille, where the monks grow leeks in their organic gardens and tend to hazelnut and […]
A handful of humble ingredients are simply prepared in this fresh, invigorating soup inspired by the cuisines of Thailand’s mountainous northern provinces. A lemongrass- and garlic-infused broth anchor the flavors, while dried shiitake mushrooms add umami goodness, kabocha squash lends sweet notes, and spinach rounds things out. Low in calories, this is perfect as a […]
Low in calories and packed with flavor, this wild mushroom soup is delicious made with any of the wild mushroom varieties found in specialty grocers and at farmers markets. It’s a light starter for a meal. Dried porcini mushrooms add extra umami flavor and need 30 minutes to soak, so get those going first. Tips […]
Once you’ve tried this brothy version of the Chinese restaurant favorite, you’ll want to make it all the time. Dried wood ear mushrooms, one of the signature ingredients, have a mild, earthy flavor and are perfect for this light soup. Freshly grated ginger lends a spicy kick and pairs well with the sweet-sour taste of […]
This scrumptious potato, leek, and mushroom soup is a plant-based riff on Cock-a-leekie soup, a Scottish chicken-and-leek soup usually made with barley. Our version substitutes umami-rich shiitake mushrooms for the chicken and replaces the barley with freekeh, but you could easily use barley or any other cooked whole grains you have on hand. Red potatoes […]
