Sumptuous Soups

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Fall brings cooler weather and making comfort foods such as soups. Stefan shares some of his favourite soup recipes.

Basic Poultry Broth :–

Take carcass of chicken/turkey and break down as many bones as possible

Fill pot to cover bones with water

Add 2tbsp sea salt (estimated), 2tbsp vinegar, and half a white onion.

Bring to rolling boil, then high simmer for 2hours.

Let stand until room temperature; strain for bones. Use immediately or freeze for later use.

Chicken Vegetable Soup:-

Chicken (cooked or uncooked)
Half onion (chopped)
½ Cup white wine
3 carrots (chopped)
2 celery stalks (chopped)
Baby potatoes (halved)
1-2 L chicken stock
2-3 Garlic cloves
Herbs (thyme, sage, oregano)
Sea Salt & Pepper, Olive Oil, Chipotle pepper
Pasta (optional)


  1. Heat olive oil, sautee onions & garlic seasoned generously with salt until translucent
  2. Add chicken and cook until well browned
  3.  Add carrots, celery, potatoes – cook until they begin to soften
  4. Deglaze with white wine, and cook until alcohol is burned off
  5. Add fresh herbs and chipotle/red pepper for heat, sautee briefly
  6. Top up liquid with chicken stock – bring to rolling boil, then reduce to low boil, and cook for 20 minutes or until veges are desired tenderness
  7. (optional) add favorite whole grain pasta cook for 8 minutes
  8. Remove herb stems, and serve with your favorite bread

Split Pea & Mint Soup:-

One whole onion
3-5 cups Frozen sweet peas
1 bunch mint leaves
½ cup white wine
Vegetable Stock
Olive Oil
Sea Salt/chipotle pepper
Sieve & blender


  1. Heat olive oil and sautee onion seasoned generously with sea salt until well browned and sweet, adding moisture if necessary. Add chipotle pepper for some heat, or choose fresh cracked pepper.
  2. Deglaze bottom of pot with white wine and burn off alcohol
  3. Add frozen peas and stir well.
  4.  Add stock until peas are JUST covered. Bring to a light boil and cook until peas are soft and heated through.
  5. De-stem mint. In batches process pea mixture in the blender with the mint.
  6. Strain vigorously through sieve with the back of a ladle to remove excess roughage making the soup silky smooth
  7. Return to pot to and heat to remove excess liquid and thicken OR add liquid to desired consistency.
  8.  Do final seasoning with salt
  9. Serve with a drizzle of cream and reduced balsamic

Sumptuous Soups

Wild Mushroom Soup:-

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces rehydrated dried wild mushrooms mix
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley


Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.