"soup" news and stories

Brent Ridge and Josh Kilmer-Purcell are the farmers and innovators behind Beekman 1802, a 200-year-old estate and farm in upstate New York. We'll be running recipes, photos and tales from the farm as their crops come into season.

Flu and cold season is at its peak, so on the farm we whip up a special soup using some of the vegetables we have left in the root cellar.

Turnip soup is known to stimulate the appetite, and studies have shown that chicken soup can help speed up the recovery process. Why not blend the two? With a little garlic and onions thrown in for their natural anti-microbial powers, this delicious soup will have you feeling better even if you're not under the weather.

Wine paired with soup? Before you accuse us of culinary snobbery, think about it. At a multicourse meal, stretching from appetizer to dessert -- with a soup or salad, dessert, and an entrée in between -- a wine with each course really brings out the nuances and flavors of each dish.

Here are our suggestions for wine varietals to pair with popular hot soups, celebrating the rich, spicy or creamy flavors in each.

• January is national soup month. Choose from two recipes provided for "hearty, economical one-pot meals [that] burst with nutrients and flavor."
• Chef and restaurateur Jovan Trboyevic passed away Sunday, but is remembered, fondly: "Arguably more than any other single person, Jovan Trboyevic shaped fine-dining in Chicago."
• The anticipated Beard Papa cream-puff chain opened in Chicago, but the product is disappointingly "deflating."
• Dijon is a tangy, versatile condiment. Find out a variety of ways to use it to enliven dishes.
• A Chicagoan wins a Spreading Smucker's Traditions recipe contest and provides the winning formula for her Lovey Dovey cake.

Mushrooms are a cook's dream because they have the same savory goodness that comes from meat due to their amino acid content. Mushrooms come in plenty of shapes and textures, but shiitakes have a dense, firm texture and hold up well in warm dishes, like a flavorful stir fry or thick winter soup.

Mushrooms might not seem like a superfood, but even the humble button mushroom contains a dazzling array of nutrients, like B complex vitamins including niacin. Creminis, another excellent choice for your favorite winter meals, are a good source of riboflavin, pantothenic acid, thiamin, vitamin B6 and folate, all necessary for our metabolism to function normally.

Mushrooms are easy to find in your local grocery store. The ones in the bins are best, so you can pick your own. When you shop for shiitakes, look for caps that don't have dark spots and edges that aren't broken or slimy. The mushrooms caps should be dry and firm to the touch, and the gills underneath should be a clean white or beige. The stem should be firm and unwrinkled. If you're not going to use them the same day, store them in a loose plastic bag that isn't sealed since condensation will make the mushroom rot. Tuck in a dry paper towel to absorb any moisture that might be on the caps.

Visions of sugar plums may be prancing around heads this time of year, but in the midst of a million social gatherings and holiday events, your stomach may very well need a rest from the season's gluttony.

Enter Gourmet magazine's Endive and Escarole Salad with Mustard-Orange Vinaigrette. Blogger Maggie, from Gourmet, Unbound, tackled the recipe, praising the "delicious salad of bitter greens and bright citrus." A classic, rich red-wine vinegar, olive oil and mustard vinaigrette dressing tops tangy grapefruit and pomelo on a base of bitter endives and escarole. This simple combination makes this recipe a refreshingly zesty, light but satisfying salad. The colorful dish would serve as a restorative, light lunch following a holiday feast or pairs well with richer main for a balanced dinner.

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