Creamy Chicken and Mushroom Florentine Soup made with tender chicken, white mushrooms, spinach, and a rich, flavorful broth.

1. Bring a large saucepan of salted water to a boil. Add the farro and turn down the heat to a steady simmer. Cook for 15 to ...

You think you know vegetable soup? Shakespeare’s Cleopatra with her “infinite variety” had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy ...

This simmering pot is just what we need for warmth and sustenance, a nourishing, chunky soup of healthful grains, mushrooms, and Brussels sprouts. Before you add the vegetables to the soup, roast them ...

The days are growing shorter, the shadows getting longer, and readers -- several in one week -- are requesting mushroom soup recipes. Mushroom soup always soothes and warms, but these days, it’s the ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

Note: To keep this recipe vegan, use vegetable stock or water, and omit the Parmesan and cream of mushroom soup. If you can’t find the Trader Joe’s mirepoix mix, chop and use a yellow onion, a carrot ...

Roasting vegetables can bring out their deepest flavors. So a lot of modern chefs roast vegetables before adding them to soup. That’s exactly what David Page and Barbara Shinn did for this recipe for ...