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Video: Soup’s on for the holidays

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    >>> time for today's holiday kitchen for soups to warm your soul and body.

    >> she's the author of "soup for jenny cooks" as well as the chef and owner of super jenny in atlanta.

    >> good to see you.

    >> the last time we were together, we did the makeup show and you rallied with us.

    >> the only guest.

    >> you're high on our list.

    >> your girls have come out to play, too. looking good. let's make some soup, jenny?

    >> this is great soup weather. today it's freezing and raining in new york, so we start with a fall vegetable soup . start with onions and garlic sautei sauteing. dump those three things in. butternut squash , sweet potatoes , parsnips and at whole foods you can buy it xhoped up. you don't have to do any of it.

    >> we did thanksgiving from whole foods. we just paid for it, and that's it.

    >> i'm putting unsweetened pumpkin in here. brown sugar .

    >> about a half a cup?

    >> you can dump the whole thing.

    >> i dumped it, baby.

    >> then we have fresh sage, and the only thing you need to do is you want to pour that great vegetable stock -- can you do it? do you need help? i would help but i'm protecting.

    >> you better not lean over.

    >> we're covering that with our vegetable.

    >> they would enjoy it. they like that.

    >> we're going to take the soup up to a boil, and then you lower it to a simmer. that's all you have to do.

    >> can you do that in a crock pot ?

    >> absolutely. aum of these soups are great whether you're busy in a crock pot this time of year. you can dump it all in, turn it on simmer and all of them are ready when you get home.

    >> this cheese and maple syrup part of that?

    >> yes, while that's cooking. give me a little drip of that lovely maple syrup .

    >> how much is a little?

    >> that's good.

    >> we're going to stir that up, and this is our topping for the vegetable soup .

    >> really?

    >> you can use a whisk or a little spatula, and it's super easy to do that. that's going to be on top.

    >> you can thin it out with as much maple syrup as you like for sweetness.

    >> now we have a mushroom soup?

    >> this is a great wild mushroom white bean soup. we have the same onion saute. a little garlic and onion sauteing. we have fabulous mushrooms, baby porta bella and shiitake. throw it all in. it's delicious. that's all you have to do.

    >> not yet.

    >> stop it, hoda.

    >> the most important thing -- that is sherry. this is wines day. put all the sherry wine in, in. not yet forgeten and then the greens. you're so impatient. come on. the greens and then the winter greens . the kale, broccoli leaves, swiss chard , your favorite green. they're all in season right now. now you can do the broth. chicken stock or vegetable. and then the white beans, throw those in, too.

    >> white beans.

    >> it's time to go we have 30 seconds.

    >> my favorite tool, i like to puree things a little bit. stand back. then we go ahead and taste. you taste the wild mushroom and bhit bean and we did the little drizzle.

    >> that is delicious.

    >> isn't it great? you can puree these or not. you

TODAY recipes
updated 11/30/2010 8:21:43 PM ET 2010-12-01T01:21:43

Recipe: Fall vegetable soup topped with maple mascarpone

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion
  • 4 cups butternut squash, peeled and diced
  • 4 cups sweet potato, peeled and diced
  • 4 cups parsnips, peeled and diced
  • 16 ounces unsweetened canned pumpkin
  • 1 tablespoon fresh sage, chopped
  • 1 cup brown sugar
  • Vegetable broth, enough to cover all veggies by 2 inches
  • 8 ounces mascarpone
  • 3 tablespoons maple syrup
Preparation

Heat oil in soup pot. Sauté onion until soft. Add next seven ingredients. Bring to a boil and then lower and simmer for one hour. With a hand blender, pulse soup a bit so it is a little chunky and a little smooth.

Mix maple syrup and mascarpone together. When serving, top each soup with a dollop of the maple mascarpone!

Recipe: Wild mushroom, white bean and greens soup

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 3 garlic cloves, peeled and minced
  • 4 cups shiitake mushrooms, cleaned and quartered
  • 4 cups oyster mushrooms, cleaned and quartered
  • 8 ounces button mushrooms, cleaned and sliced
  • 1 cup dry sherry
  • 4 cups white beans (canned), rinsed
  • 2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)
  • 4 quarts low-sodium vegetable broth
Preparation

Heat olive oil in soup pot. On medium heat saute onion and garlic until soft. Add all mushrooms and saute until soft. Add sherry and broth and bring to a boil. Lower heat, add greens and white beans and simmer 45 minutes. With a hand blender, pulse soup a few times. If too thick for your taste, add more broth.

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