Soup and Bread

A community meal project based in Chicago

Wild Mushroom Soup

From Katie Gourley Serves 6-8 All I remember about this soup is its preposterously soft, velvet texture. Amazing mouthfeel — and the flavor was, as promised, woodsy, earthy, and oh so rich. Ingredients 3 tablespoons […]

Mar, 26 · in Soup Recipes

Soup & Bread March 29 (aka “the end”)

Chill winds blow from Washington but, technically at least, winter is over — and so, for the moment, is Soup & Bread. We have had a great run this season, with full houses (and bellies) […]

Mar, 23 · in Event Schedule

Soup & Bread March 22

TWO WEEKS TO GO! Cooking this week we have Laurie Freivogel, Nancy Gardner, and Deana Curcio from Chicago Art Girls, plus soup from Jay Fancher, Jennifer Quinlan, Alanna Zaritz, Jimmy Langford (doing double duty as DJ), […]

Mar, 20

Ash Reshteh

From Haleh Alberg “Ash” means “thick soup” in Persian, and this traditional Iranian stew of beans, herbs, and noodles (“reshteh”) is all that and more. We strongly urge cooks to include the whey — it’s weird but […]

Mar, 13

Carrot and Rosemary Soup

From Laura Doherty Serves 4-6 You can easily substitute other vegetables in place of the carrots in this soup, such as butternut squash, acorn squash, potatoes, yams and so on. This recipe first appeared in […]

Mar, 12

Minnesota Wild Rice and Mushroom Soup

From Katie Johnson/Slow Food Chicago Serves 6-8 Ingredients drizzle of oil 1 cup wild rice (I was lucky to have some Red Lake Nation Minnesota cultivated wild rice (that is Indian owned, grown, and harvested) […]

Mar, 12

Soup & Bread March 15

There are just THREE WEEKS left of Soup & Bread, and we’ve already raised more than $7,000 this year for Chicago-area hunger relief groups. Can we make it to $10K? We can with your help. […]

Mar, 12

Nothing from May 23, 2017 to June 23, 2017.