2 savoury soups to warm the soul

When the weather gets cold, it's time to stock your pantry with ingredients for a hearty soup. These recipes are the perfect meal in a bowl.

There are probably as many recipes for turkey noodle soup as there are chefs in Canada. This one features the distinguishing ­flavours of sage and cloves.

Preparation time 15 minutes

Cooking time 1 hour 20 minutes

Serves 6

• 2 1/4 L (9 c) chicken or turkey stock
• 4 carrots, peeled and shredded
• 3 celery stalks, sliced
• 1 onion, chopped
• 5 g (1 tsp) rubbed (crumbled) sage
• 2 g (1/2 tsp) freshly ground black pepper
• 3 whole cloves
• 1 bay leaf
• 500 g (2 c) diced cooked turkey
• 200 to 250 g (1 c) macaroni
• 50 g (1/4 c) chopped fresh parsley

1. In a large Dutch oven or soup pot over medium-high heat, combine the stock, carrots, celery, onion, sage and pepper.
2. Make a spice bag by placing the cloves and bay leaf in the centre of a small piece of cheesecloth or a clean coffee filter. Bring up the edges and tie securely with cotton string. Add the spice bag to the pot. Bring to a boil, reduce the heat and simmer, covered, until the carrots are tender, about one hour.
3. Add the turkey, macaroni and parsley and simmer, covered, until the macaroni is tender and the soup is heated through, about 15 minutes. Remove the spice bag before serving.

Here's a classic lentil soup with mushrooms and tomatoes. This new twist is a kiss of peppery licorice flavour from sweet tarragon and ground ginger.

Preparation time 10 minutes

Cooking time 40 minutes

Serves 4

• 50 g (1/4 c) dried porcini or shiitake mushrooms
• 250 ml (1 c) hot water
• 15 ml (1 tbsp) olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 can (425 g/15 oz) diced tomatoes (with juice)
• 5 g (1 tsp) ground ginger
• 5 g (1 tsp)  dried tarragon
• Salt
• 500 ml (2 c) water
• 125 g (1/2 c) lentils, picked over and rinsed

1. Combine the mushrooms and water in a small bowl. Let stand 20 minutes until softened. With a slotted spoon or your fingers, scoop the mushrooms from the soaking liquid. Strain the liquid through a fine-meshed sieve and set aside. Coarsely chop the mushrooms.
2. Meanwhile, heat the oil in large pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is golden, about seven minutes.
3. Stir in the mushrooms, the strained liquid, tomatoes (with juice), ginger, tarragon, salt and water. Add the lentils and bring the soup to a boil. Reduce to a simmer, cover and cook until the lentils are tender, about 30 minutes.

• Punch up the flavours by cooking four strips of bacon in the pot before adding the onions.
• Use the bacon drippings in place of the olive oil.
• Crumble the bacon over the soup before serving.

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