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Mushroom Miso Soup

mushroom tortellini soup

With tortellini in the freezer and dried mushrooms and a carton of broth in your pantry, you can throw together this savory, filling soup in only half an hour.

SERVES 4

YIELDS 6 CUPS

TIME: 30 MINUTES

½ ounce dried porcini or portabella mushrooms

2 cups boiling water

2 cups diced onions

1 tablespoon olive oil or butter

1 teaspoon dried thyme

1 quart mushroom broth

1 9-ounce package of fresh or frozen tortellini (cheese, mushroom, or sun-dried tomato filled)

salt and pepper

sour cream or grated Parmesan cheese (optional)

Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.

While the dried mushrooms are soaking, in a soup pot on medium-high heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth. Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring to a boil.

Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and pepper to taste. Serve hot, topped with sour cream or grated cheese if you like.

serving & menu ideas

Start with Caesar Salad with Tofu Croutons or with crudités and Herbed Hummus or Bean & Walnut Spread. Finish with one of the Fruit & Cheese Plates—try plums or pears with Manchego cheese.

tomato tortilla soup

This thick, flavorful Southwestern soup comes together easily using pantry items.

SERVES 4 TO 6

YIELDS 9 CUPS

TIME: 35 MINUTES

3 cups diced onions

2 teaspoons olive oil

2 teaspoons ground cumin

1 teaspoon dried oregano

1 quart vegetable broth

1 28-ounce can of diced tomatoes

2 teaspoons minced canned chipotles in adobo sauce, or more to taste

1½ cups crumbled corn tortilla chips

In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened. Add the cumin and oregano and stir for a minute. Add the broth, tomatoes, and chipotles, cover, and bring to a boil. Reduce the heat and simmer for about 10 minutes.

Pulverize the tortilla chips in a blender. Add about 3 cups of the hot soup to the blender and purée until smooth. To make pouring easier, add another cup of hot soup and whirl on low speed. Stir the purée into the simmering soup pot. Serve hot.

serving & menu ideas

Garnish the soup with chopped avocados, sour cream, grated cheese, and/or chopped fresh cilantro. For a complete Mexican-style supper, pair the soup with Bean & Cheese Quesadillas. Assemble the quesadillas while the soup cooks. Serve natural lime frozen fruit bars or Mango Coconut Sorbet for dessert.

thai butternut squash soup

This creamy vegan soup is spicy and a little sweet.

SERVES 4

YIELDS 7 CUPS

TIME: 30 MINUTES

1 cup coconut milk

½ teaspoon Thai red curry paste

4 teaspoons sugar

½ teaspoon salt

2 cups vegetable broth

1 Keiffer lime leaf (optional)

2 12-ounce packages of frozen cooked winter squash

1 lime

2 cups fresh baby spinach

chopped fresh cilantro (optional)

PAN-FRIED TOFU

½ cake firm tofu (about 8 ounces)

1 tablespoon soy sauce

½ teaspoon Thai red curry paste

1 teaspoon vegetable oil

In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, covered, until the squash is thawed, about 15 minutes.

Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

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