Chatelaine Kitchen

Amy Rosen's all-time fave fall soup

To me, autumn is soup time! I particularly love light broths with chunks of goodness and this is a personal favourite because you can whip it up in minutes, and it’s fresh and flavourful

I cannot believe how quickly our hot shvitzy summer turned into a cool, crisp autumn. It literally happened overnight, don’t you think? To me, autumn is soup time; light broths with chunks of goodness over winter’s heartier thick pea or barley soups.

Here’s one of my personal go-to soup recipes that you can whip up in minutes. I like it because it’s fresh and flavourful with a couple of surprising gourmet twists.

Steakhouse soup

Serves 4

1 tbsp butter
1 tbsp flour
1 cooking onion, peeled and chopped
1 garlic clove, minced
1 227 g pkg button mushrooms, stemmed and sliced in half
½ lb (about 225 g) boneless rib eye steak, trimmed of fat then cut into bite-sized chunks
salt and pepper to taste
1 tbsp brandy
pinch of sugar
1 container (900 mL) of beef stock (even better if you have homemade)
3 medium Yukon gold potatoes, peeled and cut into bite-sized chunks
1 large carrot, sliced into thick rounds
1 tsp Worcestershire
1 bay leaf
1 tbsp fresh parsley
about 2 oz. crumbled blue cheese.

In a large pot over medium-high heat, melt the butter, then add the flour and cook together for about 2 minutes until slightly golden.
Add onion and cook for a few minutes more, then add garlic and cook for an additional 30 seconds. Add mushrooms and cook for about 5 minutes, stirring now and then until they start to brown.
Add steak chunks, generously season with salt and pepper, and let them sear for a few minutes.
Add brandy to deglaze the pan, along with a pinch of sugar.
Give a big stir, then add beef stock, potatoes, carrot, Worcestershire, and bay leaf.
Bring to a boil then lower to a simmer, cover and cook for 30 minutes, or until potatoes are fork tender.
Remove bay leaf, stir in parsley, taste for seasoning and adjust if necessary.
Dish it out and top each bowl with a bit of crumbled blue cheese.

For even more soup inspiration, check out SOUPSTOCK in Toronto on October 21, a culinary call to action in the hopes of stopping the controversial Highland Companies’ proposed limestone Mega-Quarry in the Township of Melancthon. 120 chefs will be on hand to dish out soups at what is set to be the world’s largest culinary protest. More info and tickets are available online at — don’t forget to bring your own bowl and spoon – and appetite!