Soups: Expert Guides and Resources

This luxurious fresh salmon chowder has become a standard in the Pacific Northwest, where fresh salmon is abundant. Salmon chowder is best when freshly made, so try to avoid leftovers.Preparation time: 10 to 15 minutesCooking time: 50 to 60 minutesYield: 4 to 6 servingsIngredients: 3 medium leeks 1 medium onion 1 large potato, about 6 to 8 ounces 2 tablespoons butter or margarine 1 tablespoon tomato paste 1/2 cup dry white wine or vermouth 2 1/2 cups fish, vegetable, or chicken broth 2 cups half-and-half or light cream 1 bay leaf 1 teaspoon paprika 12 to 14 ounce fresh, boneless, skinless salmon fillet Salt to taste, about 1/2 teaspoon 1/2 teaspoon ground black pepper Fresh parsley, chives, or dill Instructions: Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice.

White chili, with its chicken and white beans, is a great alternative to a tomato-based chili. Use a pressure canner to make and preserve this dish for later use. When you serve your white chili, garnish it with shredded Monterey Jack cheese and diced red bell pepper.Preparation time: 15 minutes (not including soaking the beans)Cooking time: 2 hoursProcessing time: Pints, 1 hour, 15 minute; quarts, 1 hour, 30 minutesYield: About 5 pints or 2 quarts 1 pound small white beans, soaked overnight in water 2 cloves garlic, minced 2 medium onions, coarsely chopped 2 quarts chicken stock 7-ounce can diced green chilies 3 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves 4 cups cooked and diced chicken Drain the beans.

Beef, vegetable, and barley soup is comforting on a blustery day. This healthy soup has protein from beef, and fiber from the barley and vegetables. Add more broth if the soup (or any leftovers) becomes too thick.Preparation time: 15 to 20 minutesCooking time: 1 1/2 to 1 3/4 hoursYield: 12 servings 1 28-ounce can whole plum tomatoes with juice 1 pound beef chuck, shin, or bottom round, or 1 1/2 to 2 pounds short ribs 1 medium to large onion 2 medium carrots 2 celery stalks 1 head Savoy or green cabbage 8 to 10 cups beef broth or water 1 10-ounce package frozen corn kernels 1 10-ounce package frozen lima beans 1/3 cup pearl barley 1 bay leaf 1 10-ounce package frozen string beans Salt to taste, about 1/2 to 1 teaspoon Freshly ground black pepper to taste Place the can of tomatoes and juice in a large pot.

This recipe makes a classic chicken noodle soup, except for one change. Once upon a time, people made chicken noodle soup with the whole chicken, extracted the meat, and threw away the bones. This version uses boneless, skinless chicken breasts, which saves time, is less labor intensive, and is also lower in fat.

Straight from Cajun country to your table, this chicken and sausage gumbo is fantastic. When preparing chicken and sausage gumbo, you may find making the roux a little tricky — just be sure not to burn it!Preparation time: 20 minutesCooking time: 2 to 2 1/2 hoursYield: 6 to 8 servings 1 medium onion 1 celery stalk 1 small to medium green bell pepper 5 scallions 6 cups chicken broth 1 pound boneless, skinless chicken breasts or thighs 1/4 to 1/3 pound andouille or chorizo sausage Fresh thyme leaves, or 1/4 teaspoon dried thyme 1/3 cup vegetable oil 1/3 cup all-purpose flour 1 to 1 1/2 teaspoons cayenne or to taste 1/2 teaspoon ground black pepper 1/4 teaspoon ground white pepper Salt to taste, about 1/2 to 3/4 teaspoon Fresh parsley 1 tablespoon gumbo filé powder (optional) Chop the onion, celery, and bell pepper.

Not at all like its gloppy canned cream of mushroom counterpart, this cream of mushroom soup is light and velvety-textured, and it has plenty of mushroom flavor.Preparation time: 10 to 15 minutes Cooking time: 20 to 25 minutesYield: 4 servings 1 medium onion 1/2 pound white or cremini mushrooms 2 tablespoons olive oil 2 tablespoons butter or margarine 3 tablespoons all-purpose flour 2 1/2 cups mushroom, chicken, or beef broth 2 tablespoons dry sherry (optional) 1/3 to 1/2 cup half-and-half, cream, or milk Salt to taste, about 1/2 teaspoon Freshly ground black pepper to taste Fresh chives or parsley (optional) Chop the onion and mushrooms.

New England clam chowder, the most famous of all chowders, originally comes from the Massachusetts coast. This New England clam chowder recipe includes instructions for both fresh and canned clams because folks who live inland don't always have access to fresh. Serve with crackers or oyster crackers. Credit: Corbis-Digital Stock Preparation time: 15 minutes (or 25 if using fresh clams)Cooking time: 45 to 55 minutesYield: 8 servings 2 to 3 strips bacon 1 medium onion 2 medium potatoes Fresh thyme leaves, or 1/4 teaspoon dried thyme 2 cups milk 1 cup clam or fish broth, or 1/2 cup clam juice and 1/2 cup water, or 1 cup reserved canned clam liquid and water 1 bay leaf 1/2 to 1 cup cream Two 6 1/2-ounce cans clams, or about 3 to 4 dozen fresh clams Salt to taste, about 1/2 teaspoon 1/2 teaspoon freshly ground black pepper Fresh parsley Dice the bacon.

This spicy Indian chickpea stew mixes Indian spices with the chickpeas to create a wonderful entree. Make spicy Indian chickpea stew when you want something really flavorful, and serve it with basmati rice on the side.Preparation time: 5 minutesCooking time: 15 minutesYield: 4 servings 1 medium onion 1 clove garlic 2 tablespoons olive oil 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/8 teaspoon turmeric Pinch of cayenne pepper 2 cups cooked chickpeas 1/2 teaspoon salt 1/4 teaspoon black pepper 1 lemon Fresh cilantro Chop the onion.

Peanuts are the basis for this velvety soup that graced Colonial tables from Georgia to Virginia. Versions of this spicy peanut soup can also be found throughout West Africa. For a tasty twist, use canned, unsweetened coconut milk instead of the half-and-half.Preparation time: 10 minutes Cooking time: 25 minutesYield: 6 servings 6 scallions 1 medium celery stalk 1/2-inch piece fresh ginger 2 tablespoons vegetable oil 1 1/2 tablespoons all-purpose flour 4 cups chicken broth 1 cup smooth, natural peanut butter 1/2 cup half-and-half or unsweetened coconut milk 1/2 to 3/4 teaspoon cayenne pepper Salt to taste, about 1/2 teaspoon Chopped dry roasted peanuts for garnish Chop the white parts of the scallions only.