The highest form of “cream of” soup starts out with cooked, pureed vegetables and pure, fresh cream. The second-best incarnation of that same soup winds up being pastier, with cornstarch as a thickener and the fresh cream replaced with cheaper fats, like vegetable oils. There’s one more way to make cream soup, though—a way in which you get the freshest, purest, least diluted taste of the vegetables. There’s no cream in this recipe—and no cornstarch, either. You still get a great creamy texture by using a lot of mushrooms and chicken broth. The key is to not let the mushroom liquor (the juice expressed by the mushrooms as they cook) evaporate, and to use a good blender to create a luxurious puree.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.