It’s already feeling quite cool for a typical fall in Michigan, which is why our house (particularly Dr. Wife), has developed our natural cravings for warm and filling soups a little earlier than we normally would. My wife is a big fan of mushrooms and had something similar to the Creamy Brie and Mushroom soup recipe at work. I added some kick to it with some cayenne pepper and some fresh thyme. The result is a very creamy, very earthy and incredibly warming autumn treat that goes fabulously with a cool crisp salad or the Asiago crutons you see here.

Yesterday Vita and I made spätzle and chicken jägerschnitzel. The cooking of the spätzle required 3 quarts of chicken stock and rather than let all that wonderful stock go to waste, I made a VERY slow cooked chicken noodle soup for Souper Sunday.

For the past two weeks Vita has been pining over a soup they serve in the Detroit Medical Center’s Sinai Grace cafeteria. So, when I launched Souper Sunday last week, I knew it wouldn’t be long before I’d be forced to come up with a version of Chicken Florentine Soup. The most important thing for Vita was that it be creamy, but the most important thing in my eyes was that it wasn’t overpoweringly flavored by just chicken stock. I think we came up with something pretty tasty, even if …

When I was a boy, I was never a big fan of soup. But as we age, so do our tastes. Now I can say that soup is one of my favorite things. I find myself pining for it in the summer months, and cherishing it throughout the fall and winter. In Michigan, it has been one of the coldest winters I can remember. We’ve had lots of snow and only a few days above freezing, which makes it absolutely perfect to start a weekly series on soup. So I …