It's one amazing vegetable, the cauliflower: This brassica packs a potent punch with immunity-boosting vitamin C and nearly 50 percent of daily recommended fiber. What's more, it makes fabulous soup. Whether creamy, cheesy, or chilled, these cauliflower soup recipes will sustain you all winter long.
From the creamy classic and the favorite button-mushroom-meets-barley to luxurious soups with porcini, royal trumpets, oyster, and chanterelle, here are a dozen ways to make room for mushrooms in your soup.
Soup is soul food. These vibrant, flavorful, satisfying vegetarian soups, from creamy cauliflower to roasted pumpkin -- some hot and some to be served cold -- are our favorites. They're all easy to make, good for you, and absolutely delicious.
A leftover turkey carcass is used to make a delicious broth, which is then used to make a warming soup akin to the Italian favorite tortellini en brodo. The recipe is written for 1 pound of carcass -- for each additional pound, double the aromatic ingredients (carrot, onion, celery, parsley and peppercorns; do not add more bay leaves) used to enhance the broth's flavor. For more tortellini, you will need about 8 cups turkey broth for every 9 ounces of tortellini.