Straight from the soup can.

“Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that. Like other cereal grains — wheat, millet, oats, corn and rye — barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup. Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence. “Pearl” barley is the name of the grain when it’s been polished, after the husk and bran have been removed. It’s the form most commonly used in soups. Grains like barley keep well. Their bulk and comparative cheapness make them a useful staple,
especially at this soup-worthy time of the year, so be sure to keep some in your cupboard."

“Broccoli-Cheddar soup is a classic winter warmer; this hearty version may not win prizes for its beauty but will get a blue ribbon for taste every time. The broccoli stems are added before the florets so every bite is tender.”

Suggested wine pairing: Centine

“Cara Brunetti of Hamilton, Virginia, writes: “I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a reciper developer, and I’ve been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner.”

Pureeing the soup gives it a smooth richness — without any cream.

“For a minestrone that is more a stew than a soup, use the larger amount of beans and pasta.
Note: These instructions assume the beans or chickpeas are already cooked. You can soak and cook your own, or use canned (well rinsed and well drained).”

This is an excellent vegetable stock – freeze what you don’t use for next time.

“This is a simple broccoli soup that can be prepared quickly.”

“Minestrone will always top my list of great soups. I have the fondest memories of minestrone because I’ve tasted too many bad versions; but when you do it right, it’s the stuff of good memories. The mushrooms, which seem so natural here, add an earthiness to this already complex soup.
Minestrone, like all soups in this chapter, partners beautifully with a green salad and a hunk of Tuscan bread to make a complete meal.”