One thing I definitely love about soup season is that the internet comes alive with great new soup recipes that you have never heard of. I look at a few wordpress blogs every day and sometimes they are there, I look at the cooking sections of the NY Times and Washington Post every day, and they have good soups this time of year.

Here is a new find from the NY Times, trahana. I had never heard of it and had to google it to find out how it was even used. The Times piece told you that it was used as a food ingredient after you make it, but not what you turn it into. I was intrigued. Google took me to ‘CookingWithKarl‘ where I learned that trahana is a soup base. Wikipedia calls it Tarhana.

Basically, you use your prepared Trahana in your soup recipes just as you would rice or any other thickener. It brings a nutty, sour note from the wheat and yogurt. Or so I hear.

Here is a recipe using trahana base. 

Now for a creamy vegetable soup that popped onto my radar yesterday. Panera Broccoli Cheese Soup.

Why use 1000 words to describe this, when the picture above looks so good! Crazy easy to make, and you can make it ahead and keep it warm in the crock pot. Broccoli, Carrots, Onions, NUTMEG. Make it as creamy as you can stand. I would use cream instead of half and half because I am a nut for creamy soups.

Put your favorite fall soup go-to recipe in the comments, one of these might be my new favorite, I will let you know!