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Nothing is more comforting during the cool fall nights than a hot bowl of soup! And they are usually very simple to make. After all, soup is basically a combination of a liquid (usually a stock), vegetables, and perhaps meat, fish or poultry.

The first step for any great soup is the broth or stock. Hands down, the best stocks are homemade. For a gluten-free family, homemade is not only better, but also safer, because you know exactly what is in it. We make large stockpots of chicken and beef broth and freeze it in one and two-cup containers for future use. Vegetable and fish stock can be made in less than an hour, and therefore are easy to make as you need them. We strongly suggest making your own stock – it is very simple to make and the end result is truly so much better than what you can buy in a can! For complete instructions on how to make your own homemade stocks, search our recipe archives for "Stock".

One of the best things about soup is it is quite easy to be creative and add ingredients you already have on hand. Once you get the basic steps down you can let your imagination run…you never know what sort of masterpiece might result from your creativity!

Basic Steps for Stock Based Soups:

1. Brown meat (if using). Transfer meat to plate and drain off excess fat from pot.
2. Add aromatics like onions, shallots, garlic, and celery. Sauté until tender.
3. Add other vegetables.
4. Return meat to pot and add stock.
5. Add seasonings.
6. Simmer until flavors have incorporated and vegetables are tender.

Basic Steps for Cream Based Soups:

1. Sauté onions, shallots, and/or garlic.
2. Add stock and vegetables.
3. Simmer until vegetables are very tender.
4. Puree in a food processor and return soup to pot.
5. Add cream and seasonings

For those who are a little more timid in the kitchen and need some help getting ideas here are some of our favorite fall soup recipes we’ve developed over the years!

Pork & Beans Stew

(we named this a "stew" only because it is so hearty)

Ingredients:

• 3 Tablespoons extra virgin olive oil
• 1-1/4 lb. pork stew meat, cut into 1/2 inch dice
• 3 oz. pancetta, chopped
• 1 large onion, chopped
• 5 large garlic cloves, minced
• 1 fennel bulb, trimmed and diced
• 1 celery rib, diced
• 9 cups gf Chicken Stock
• 1 cinnamon stick
• 1 bay leaf
• 1 sprig fresh rosemary
• Salt and freshly ground black pepper
• 1/4 lb. gf spiral pasta (uncooked)
• 1 15 oz. can white beans, rinsed and drained
• 1 15 oz. can black beans, rinsed and drained
• Freshly grated Parmigiano Regianno cheese for garnish

Directions:

In a large pot, heat the olive oil over medium high heat. Add the pork and pancetta and cook, stirring, until lightly browned, about 5 minutes. Add the onions, garlic, fennel and celery and cook, stirring occasionally, until softened, about 12-15 minutes. Add the chicken stock, cinnamon stick, bay leaf and rosemary. Bring to a boil, reduce heat and simmer for about 30 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Add the gf pasta to the pot and simmer until the pasta is al dente, about 10-12 minutes. Add the white beans and black beans and simmer another couple of minutes or until the beans are heated through. Discard the cinnamon stick, bay leaf and rosemary sprig. Adjust seasonings to taste with salt and freshly ground black pepper. Ladle into shallow soup bowls and garnish with freshly grated Parmigiano Reggiano cheese.

Baked Potato Soup

Ingredients:

• 1-1/4 pounds baking potatoes
• 2 Tablespoons unsalted butter
• 2 Tablespoons gf flour
• 3 cups milk
• 1 cup sharp cheddar cheese, divided
• 1/4 teaspoon ground mustard
• Salt and freshly ground black pepper
• 1/2 cup sour cream
• 1/2 cup green onions, divided
• 3 slices bacon, cooked crisp and crumbled

Directions:

Preheat oven to 400°F.

Pierce potatoes with a fork; bake for 1 hour or until tender. Let cool.
When cool, peel potatoes and coarsely mash; discarding skins.

In a large saucepan, melt butter over medium heat; whisk in gf flour and cook until combined. Slowly add milk, whisking constantly until blended. Continue cooking over medium heat, stirring frequently, until thick and bubbly, about 8-10 minutes. Add mashed potatoes and 1/2 cup cheddar cheese. Adjust seasonings to taste with salt and freshly ground black pepper.

Remove saucepan from heat and stir in sour cream and half the green onions. Return saucepan to low heat and cook for 10 minutes or until thoroughly heated (do not let boil).

To serve, sprinkle each serving with crumbled bacon and remaining cheese and green onions.

Cream of Mushroom Soup

An elegant soup, perfect for company!

Ingredients:

• 2 pounds mushrooms, reserve 4 mushrooms and chop the rest
• 1/4 cup canola oil
• 1/4 cup unsalted butter
• 4 shallots, minced
• 5 cups cream
• Pinch of nutmeg
• Salt and pepper to taste
• 2 Tablespoons lemon juice
• 1 Tablespoon chives, minced
• 1 Tablespoon parsley, chopped

Directions:

Select and set aside 4 nice looking mushrooms for garnish.
In a large heavy saucepan, melt butter and oil over medium heat. Add chopped mushrooms and shallots to the pan and sauté for 25 minutes, stirring frequently. Add cream and stir, scraping bottom of pan to loosen any browned bits. Reduce heat to simmer and cook for 15 more minutes. Transfer small batches of soup to a food processor and puree. Return to the pan and add nutmeg, salt and pepper to taste. Reheat the soup. Cut the reserved mushrooms into 1/4" slices and toss them in the lemon juice. Ladle soup into individual bowls and garnish with mushroom slices, chives and parsley. Serve immediately.

Chorizo Soup

Other Great Soups for Fall:

Italian Sausage Soup
Lentil & Chorizo Soup
Potato & Leek Soup
Roasted Yellow Pepper & Roasted Tomato Soup
Pumpkin Soup with Gruyere
Zucchini Soup
Cauliflower Soup w/Gorgonzola Pecan Toasts
Chorizo Soup
Cream of Cauliflower Soup with Roasted Red Pepper Puree

Enjoy!

- Chef Yvonne

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