Mushroom

This soup is for mushroom maniacs, although if you’re on the fence about them, I guarantee this soup will sway you! There’s simply no taste in the culinary world that mimics mushrooms, and that flavor is backed up by a host of health-supportive properties. Between the shiitakes, the barley, and the rich broth, this is a warming meal in a bowl. Since the barley must soak overnight, you’ll need to plan ahead.

This aromatic, brothy soup celebrates the spring arrival of fresh bok choy, a favorite Asian green vegetable. This is an excellent way to whet the appetite for an Asian-style vegetable stir-fry with rice or noodles.

This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

As in many Asian-style soups, this ingredient list may look long, but it’s a snap to prepare. Adding any of the optional ingredients gives this soup a deeper and more authentic flavor.

Crisp green snow peas lend this soup a pleasant visual and textural twist.

This light soup, served with Scallion Pancakes (page 157), is a great introduction to Asian-style vegetable stir-fries.

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.

You’ll love making and serving this earthy medley of colors, textures, and flavors on a rainy spring evening.

Brimming with fresh produce in a light, mildly seasoned broth, this is just the soup to serve as an introduction to a festive spring meal such as Easter dinner or the Passover seder.

This is just the sort of mild soup that is so comforting on cold winter days. Quick Sunflower-Cheese Bread (page 144) is a good accompaniment, as are Cheddar-Oat Griddle Biscuits (page 153).

Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make, doesn’t take long to cook, and is full of exciting textures and flavors. Thanks to Neil Trager, who gave me this recipe many moons ago.

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern bulgur salad (tabbouleh) and a steamed green vegetable round this meal out nicely.

If it’s possible for squash to be considered a “fun” food, spaghetti squash certainly fits that description. Its noodlelike strands contrast nicely with the crisp turnips and snow peas in this stew.

This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth (page 13).

Like miso broth, dashi is another traditional Japanese stock that may be embellished in a number of ways, or eaten as is. It also makes a good base for certain Asian vegetable soups. Look for the sea vegetable kombu and dried shiitake mushrooms in Asian groceries or in natural food stores.

Although the edges will puff and brown appealingly, the center of this dish may remain moist because of the amount of green chile sauce used. Green chile sauce is not salsa (although salsa could easily be substituted here). I’ve been pleased to see more companies offering jarred or canned versions that seem to be making their way out of the Southwest and into the rest of the country The amount of green chile sauce you use determines the heat level of your meal. Add another spice dimension with fresh or roasted green chiles, seeded and chopped. Although this is a vegetarian recipe that calls for meat-substitute crumbles (find these in your grocer’s freezer), you could easily add sausage, ground beef, pork, or turkey without changing anything else—likely not even the cooking time. Add chopped Canadian bacon and call it “green eggs and ham”! Consider whisking in 1/4 cup milk with the eggs for a slightly more quichelike effect.