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Soup Spectacular

© Michael Vyskocil

There's always time for homemade soup, especially when you make creative use of items that may already be in your fall pantry or refrigerator.

Cheddar Chowder

MAKES 4 SERVINGS

Green pepper and tomato lend contrasting color and flavor to this cheese chowder.

4 tablespoons butter

1 small onion, chopped

6 tablespoons flour

2 cups milk

2 1/2 cups water

1 medium green pepper, chopped

Coarse salt, to taste

1 cup whole kernel corn

1 medium tomato, chopped

1/2 pound cheddar cheese, grated (about 2 cups)

In a large saucepan, melt the butter over medium heat. Add onion, and cook until soft, about 1 minute. Reduce heat to medium-low, stir in the flour, and cook, stirring, until it bubbles. Gradually add 1/2 cup milk, about 1/4 cup at a time, stirring constantly to incorporate each addition completely. Slowly add remaining 1 1/2 cups milk and the water while stirring. Add green pepper and 1/2 teaspoon salt, and simmer for about 5 minutes.

Add the corn and tomato, return soup to a simmer, and then remove from heat. Stir in half the cheese until it melts into the liquid, and then stir in remaining cheese. Serve at once.

Julienne Root Vegetable Soup

MAKES 4 TO 6 SERVINGS

6 tablespoons unsalted butter

1 yellow onion, chopped

1 leek, trimmed, washed and sliced crosswise into julienne strips

2 garlic cloves, minced

1 small bunch radishes, cut into julienne strips

2 carrots, cut into julienne strips (about 1/8-to-1/4-inch on each side)

1 sweet potato, peeled and cut into julienne strips

1 potato, peeled and cut into julienne strips

1 white turnip, peeled and cut into julienne strips

6 cups homemade or low-sodium canned beef broth

Coarse salt and freshly ground black pepper

Sprigs of fresh flat-leaf parsley, for garnish

In a large, heavy saucepan, melt the butter and slowly cook the onion, leek and garlic until tender and soft, about 5 minutes; do not brown.

Add the julienned root vegetables and broth; simmer uncovered over medium heat until all vegetables are soft, approximately 35 minutes. Season to taste. Serve hot, garnished with a sprig of fresh parsley.

Mixed Pasta Chicken Soup

MAKES 4 TO 6 SERVINGS

The white meat of chicken, cooked in flavorful broth until tender, is served with a delicious mixture of vegetables and hearty pasta. (HINT: Here's a chance to clean out those almost empty boxes of pasta that are taking up space on your pantry shelves.)

4 cups homemade or low-sodium canned chicken broth

1 cup water

2 whole, boneless, skinless chicken breasts

1 leek, trimmed, washed, and cut crosswise into 1/4-inch pieces

1 large garlic clove, finely minced

1/2 acorn squash, peeled, seeded, and cut into 1-inch cubes