If you’re ready to roll up your sleeves for a little fall soup cookery, you’ll find the results of this recipe to be well worth the effort! This makes a terrific first course for a special dinner, a great lunch, or a simple supper. You can make the soup in advance and just broil the croutons when you’re ready to serve it. Portobello mushrooms are a little pricey but they make all the difference – don’t try this one with button mushrooms or you’ll be disappointed.

Portobello Mushroom Soup with Caramelized Onions & Goat Cheese Croutons

Adapted from Bon Appetit, February 2002

Serves 6

Ingredients:

3 tablespoons butter

1 1/2 pounds sweet onions, halved, thinly sliced (at least 5 cups)

4 fresh thyme sprigs

1 1/2 pounds (24 oz) portobello mushrooms, stems removed,  caps halved and cut crosswise in 1/4″ thick strips

3 tablespoons Cognac or brandy

3 garlic cloves, minced

8 cups vegetable broth (I like Pacific Foods brand if you can find it – in Cincinnati it’s in the Kroger organic section)

1 cup dry white wine

18 – 1″ thick slices French bread baguette (the super skinny loaf shape), toasted

8 oz. soft fresh goat cheese, at room temperature

Directions:

1. Melt 1 tablespoon butter in a heavy stock pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, for about 20 minutes. Transfer to a medium bowl.

2. In the same pot, melt the remaining 2 tablespoons butter over medium-high heat. Add the mushrooms and saute until soft, about 12 minutes. Add cognac and garlic; stir 20 seconds.

3. Stir onion mixture into mushrooms. Add broth and wine. Bring to a boil. Reduce heat to low and simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly then cover and refrigerate. Bring to a simmer before serving.)

4. Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices. Broil goat cheese croutons until cheese begins to brown in spots – only about 30 seconds.

5. Divide soup among 6 bowls. Top with croutons and serve.

Fall is a b-u-s-y time for most of us! There are so many evening activities, but everyone still wants a hot meal on the table! This casserole is perfect for one of those crazy weeknights. It’s a cinch to put together, it’s kid-friendly,  and it’s hearty enough for the chilliest of fall nights. It’s chock full of good ingredients but feels a little indulgent with the addition of tortilla chips and cheese – yum. You can make the filling ahead and then just assemble and bake it at dinnertime. (If you do this, you’ll want to bake it a little longer since you won’t be starting with hot filling.)

Tortilla Casserole

Adapted from Cook’s Illustrated, September 2006

Serves 4

Ingredients:

1 tablespoon canola oil

1 medium onion, minced

3 garlic cloves, minced

1 cup chicken broth

1 – 15.5 oz. can pinto beans, drained and rinsed

1 – 14.5 oz. can diced tomatoes, drained

1 tablespoon minced canned chipotle chiles in adobo sauce

2 cups shredded cooked chicken (try using a rotisserie chicken from the grocery store for this)

1/4 cup minced fresh cilantro leaves

5 cups tortilla chips (about 3 oz.)

2 cups shredded Mexican-style cheese

Instructions:

1. Preheat oven to 450 degrees.

2. Heat oil in a 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken broth and bring to a simmer.

3. Stir beans, tomatoes, and chipotle chiles into sauce and simmer until heated through, about 2 minutes. Stir in chicken, 3 tablespoons cilantro, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

4. Spread 1 cup tortilla chips over bottom of an 8-inch baking dish and top with 1 cup of the chicken mixture. Spread 2 more cups tortilla chips onto dish and sprinkle with 1 cup of cheese. Spread the remaining chicken mixture onto dish and top with the remaining tortilla chips. Sprinkle the remaining cup of cheese over the top.

5. Bake in the middle of the oven until the cheese is golden brown and the casserole is bubbling, about 10 minutes. Sprinkle with remaining cilantro and serve.