It's cold again: Try one of these soup recipes from St. Louis restaurants

Yield: 12 servings

For the light roux

1 ¼ cups (2 ½ sticks) butter

2 cups all-purpose flour

For sachet

1 tablespoon dried thyme leaves

1 tablespoon whole black peppercorns

½ tablespoon fennel seed

2 long strips lemon peel (see note)

1 bay leaf

For the chowder

½ tablespoon butter

½ cup Nueske’s slab bacon, cut into large dice

2/3 cup onion, diced

2/3 cup celery, diced

1 teaspoon minced garlic

4 tablespoons Worcestershire

2 tablespoons Tabasco

5 cups clam juice

4 cups housemade chicken stock

½ cup white wine

½ cup lemonade (not too sweet, though)

Sachet

Light Roux, ¾ to start, more as needed

4 cups ¾-inch diced red potatoes

¼ cup heavy cream

¼ cup half-and-half

Salt

1 tablespoon butter

12 ounces fresh clam strips

For serving, fresh chive and oyster crackers

Notes: Use a vegetable peeler to slice two peels of lemon skin, the yellow part only, about the length of the lemon.

• At Peacemaker, for freshness, an ounce of clams is sautéed-to-order for each serving; the same could be done at home as well.

1. Make a light roux. In a medium-size heavy saucepan, melt 1 ¼ cups butter on medium heat. Whisk in flour and let cook, whisking often, until flour turns light gold. Spread thin on a sheet tray and let cool. (The roux may be made in advance. You may not use all of the roux; use what’s left to make a roux-thickened soup or sauce.)

2. Make sachet. Wrap thyme, peppercorns, fennel, lemon peel and bay leaf in two layers of cheesecloth, sealing the sachet with kitchen twine.

3. Make chowder. Melt ½ tablespoon butter in a large, heavy saucepan on medium heat. Stir in bacon and gently cook, just until beginning to soften without crisping. Stir in onion and celery and gently cook, just until beginning to soften. Stir in garlic and let cook for just a minute. Stir in Worcestershire and Tabasco, let liquid cook down by about half. Starting slowly, stir in clam juice, chicken stock, white wine and lemonade. Stir in sachet. Bring to a gentle boil and let boil until liquid reduces by about 1/8.

4. Remove sachet and increase heat to bring liquid to a heavy boil. A large spoonful at a time, stir in about three-fourths of the light roux; stir until liquid returns to a heavy boil before adding the next spoonful. Once three-fourths of light roux is added, the mixture should be the consistency of a thin gravy; if not, add some or all of the remaining light roux, remembering that the mixture will continue to thicken as it cooks. Reduce heat to maintain a slow simmer, let mixture simmer for 30 to 40 minutes.

5. Stir in potatoes and let simmer until potatoes are fully cooked. Stir in cream and half-and-half, bring just to a boil. Add salt to taste.

6. Cook clams. Just before serving, heat a skillet on medium heat and melt 1 tablespoon butter until sizzling. Drop in clam strips and cook just until done. Chop into bite-size pieces and stir into chowder. (See note.)

7. To serve Peacemaker-style, pour a cup of chowder into military-style tin soup cups. Garnish with fresh chive, serve with oyster crackers on the side.

Per serving: 292 calories; 17g fat; 9g saturated fat; 11mg cholesterol; 18g protein; 26g carbohydrate; 4g sugar; 2g fiber; 1,204mg sodium; 85mg calcium

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 6 large servings or 8 medium bowls

2 tablespoons olive oil

½ medium green pepper, seeded and diced in a 3/8-inch cut

½ yellow or white onion — not sweet — peeled and diced in a 3/8-inch cut

½ cup diced carrot pieces ( 3/8-inch cut)

¼ cup diced red roasted peppers

1 ½ teaspoons minced garlic

2 (15-ounce) cans black beans, approximately 4 cups, drained and rinsed

4 cups vegetable broth

1 cup crushed tomatoes

¾ teaspoon ground cumin

½ to 1 teaspoon red pepper flakes, to taste

½ teaspoon ground black pepper

¼ teaspoon chili powder

1 tablespoon malt vinegar

2 cups cooked rice

½ cup sour cream (optional)

Notes: At the Fountain on Locust, most soups are made a day ahead of serving to allow the flavors to blend.

• Don’t add salt without tasting the soup. If needed, add at the end of the cook time to avoid toughening the beans.

• The Fountain serves this soup over rice and garnishes it with sour cream. The soup is vegetarian; vegan if no sour cream is added.

1. Pour olive oil into a large 4- or 5-quart heavy-bottom pan. Swirl to coat the bottom, then place over medium-high heat until the oil begins to shimmer.

2. Add chopped green pepper, onions, carrots and roasted red peppers, stir to blend, reduce heat to medium and cook until vegetables begin to soften. Add minced garlic, stir, and cook 1 minute longer.

3. Add drained and rinsed beans, broth, tomatoes, cumin, red pepper flakes, black pepper and chili powder. Stir to blend and simmer until done. If needed, add more broth to the soup to achieve desired consistency.

4. Remove from heat and allow to cool a little. Stir in the malt vinegar.

5. Divide rice evenly into bowls. Ladle soup over the rice. If desired, add a dollop of sour cream for garnish and serve.

Per serving (based on 6, including rice): 267 calories; 5g fat; 1g saturated fat; no cholesterol; 12g protein; 44g carbohydrate; 3g sugar; 11g fiber; 707mg sodium; 76mg calcium

Yield: 4 large bowls

1 ¼ pounds carrots, divided

4 tablespoons olive oil, divided

½ teaspoon kosher salt, divided

½ teaspoon ground black pepper, divided

6 cups vegetable stock, divided

½ large red onion cut in a ¼-inch dice

½ pound French Le Puy green lentils

1 bunch Tuscan or curly kale, 6 to 8 ounces

1½ teaspoons balsamic vinegar

Notes: French Le Puy green lentils hold their shape well in soups and stews. They are available in the bulk food sections of some Dierbergs stores, Lucky’s and Fresh Thyme grocery stores.

• Tuscan kale is also known as lacianato or dinosaur kale. It is dark green with heavily pebbled leaves.

1. Preheat oven to 375 degrees.

2. Trim and peel carrots. Divide into 2 bunches: one 12-ounce bunch and one 8-ounce bunch.

3. Prepare to roast 12 ounces of carrots by roughly chopping them into ½- to ¾-inch pieces. Place cut pieces in a large mixing bowl and toss with 1 tablespoon olive oil. Lightly salt and pepper carrot pieces. Line a baking sheet with aluminum foil. Arrange chopped carrots in a single layer and roast for 12 to 15 minutes until soft and darkly caramelized.

4. Place roasted carrots in the bowl of a food processor, add 2 cups vegetable stock in 3 pours and puree until smooth. Set aside.

5. Grate remaining 8 ounces of carrots on the largest hole of a box grater.

6. Heat 2 tablespoons olive oil in a large 5- or 6-quart soup pot over medium high heat until the oil begins to shimmer. Add diced red onion to the oil, stir to coat and reduce heat to medium low.

7. When the onions begin to soften and turn translucent, add grated carrots and stir to blend. Cook for 5 to 10 minutes, turning once.

8. Add pureed roasted carrots and remaining 4 cups vegetable stock to the pot and stir to blend. Bring the mixture to a low boil and cook for 25 to 30 minutes.

9. Rinse lentils under cold water and check for small rocks and debris. Add rinsed lentils to the soup and continue cooking for 20 to 25 minutes. The lentils should be soft, not mushy, with skins intact.

10. While the soup cooks, wash the kale leaves. Fold each leaf in half and cut out the heavy center rib. Lightly toss kale leaves with the remaining 1 tablespoon olive oil, balsamic vinegar, salt and pepper. Grill or broil the leaves until lightly charred, taking care not to burn them.

11. When cooled, roughly chop kale into bite-sized pieces. In the last minutes of cooking, add the kale and cook for 2 to 3 minutes. Taste. Add salt or pepper if needed.

Per serving: 376 calories; 15g fat; 2g saturated fat; no cholesterol; 20g protein; 45g carbohydrate; 7g sugar; 15g fiber; 1477mg sodium; 214mg calcium

Adapted for home kitchens by the Post-Dispatch.

Yield: 8 servings

For the soup

2 small Spookie pumpkins (see note)

Olive oil

Salt and pepper, to taste

4 sprigs fresh thyme

1 cup diced yellow onion

½ cup diced leek

¼ cup diced celery

1 clove minced garlic

1 bouquet garni (fresh thyme, fresh or dried bayleaf and a peppercorn secured in cheesecloth)

¼ cup white wine

4 cups water

1 cup heavy cream

Brown sugar to taste

For pumpkin seed granola

5 tablespoons honey, warmed

4 tablespoons brown sugar

4 tablespoons butter, melted

2 cups old-fashioned rolled oats

2 cups raw pumpkin seeds

For salted grapes

12 red grapes

Salt

Per serving, for garnish

1 tablespoon salted grapes

2 tablespoons pumpkin seed granola

1 teaspoon pumpkin seed oil

Notes: Heirloom Spookie pumpkins have a sweet, deep-colored, fine-textured flesh and are especially revered for pie. Substitute two small sugar pumpkins (about 4-½ pounds combined) to yield more roasted pumpkin than you’ll need for soup, a good excuse to make pie. To soften the pumpkins a bit before cutting in half, microwave for 1 to 2 minutes.

• Brasserie’s Pumpkin Seed Granola is an unusually addictive concoction. As written, the granola recipe makes 5 cups, about 4 cups more than called for to garnish the soup. To forgo granola leftovers, divide the recipe by 4.

1. A day before serving, heat oven to 350 degrees. Cut pumpkins in half, scoop out and discard the seeds. Drizzle cut sides with olive oil, salt and pepper, arrange cut-side up on a baking sheet, place a thyme sprig atop each half. Roast until tender, about 1 hour. When cool enough to handle, discard thyme and scoop out flesh. Measure 4 cups roasted flesh for the soup, use remainder for another purpose.

2. Meanwhile, add a film of olive oil to a large, heavy pot and heat until shimmery. Stir in onion, leek, celery and garlic; sprinkle with a little salt and cook until translucent. Add wine to deglaze the pot (it should hiss), let cook for a minute or 2 to cook off most of the alcohol.

3. Stir in roasted pumpkin, water, bouquet garni and a little salt, then bring to a boil. Reduce heat to maintain a simmer and let cook until pumpkin is tender, about 20 to 25 minutes. Stir in heavy cream and return almost to a boil. Taste, then add brown sugar and salt to taste.

4. Let soup cool. Remove bouquet garni. Puree soup in a high-powered blender, then for extra smoothness, press it through a fine-meshed strainer.

5. Cover and refrigerate 24 hours for flavors to meld.

6. Make granola. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, combine honey, brown sugar and butter. Stir in oats and pumpkin seeds, really turning to coat every surface. Spread mixture evenly across baking sheet and bake until golden, about 15 to 20 minutes, turning halfway through. Let mixture cool without breaking apart. Transfer to a tightly covered container.

7. Make salted grapes. About an hour before serving soup, cut grapes lengthwise into thin slices and toss with a little salt.

8. To serve, heat soup almost to a boil, taste and adjust seasoning. To serve Brasserie-style, pour hot soup into white French crocks. Arrange salted grapes in a line across the center, top with pumpkin seed granola and drizzle with pumpkin seed oil.

Per serving: 313 calories; 17g fat; 9g saturated fat; 37mg cholesterol; 7g protein; 36g carbohydrate; 7g sugar; 1g fiber; 599mg sodium; 40mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 8 cups

½ pound fatty thick-cut bacon, diced

1 medium onion, diced in ¼-inch pieces

1 rib celery, diced in ¼-inch pieces

1 pound mixed mushrooms (cremini, shiitake, Portobello and oyster), sliced

5 to 6 tablespoons all-purpose flour

4 cups half-and-half

2 cups heavy cream

1 tablespoon soy sauce

1½ teaspoons ground coriander

1½ teaspoons ground thyme

Salt and coarse pepper to taste

8 tablespoons grated smoked Gouda, for garnish

1. Preferably a day before serving, slowly cook bacon on medium heat in a large, heavy pot until fat renders and meat turns golden and crisps up; take your time, you want the fat to render before the bacon turns dark and overly crisp. Pour fat and cooked bacon through a fine-mesh strainer. Set aside bacon, leaving ½ cup fat. (Save any excess for another purpose.)

2. Return fat to pot and gently bring back to medium temperature. Stir in onion and celery and cook just until beginning to soften, stirring occasionally.

3. Stir in mushrooms and cook for several minutes; take your time, you want the mushroom liquid to be released and then reabsorbed.

4. Stir in flour a tablespoon at a time until a paste forms. Let cook for a couple of minutes to cook off floury taste.

5. Whisk in half-and-half a splash at a time at first, fully incorporating each addition before adding more. Stir in cream. Bring soup to a simmer but do not allow to boil; take your time, stir often to avoid scorching, you should see subtle movement in the soup but no bubbles; don’t be surprised when the soup billows up. The soup should become thick enough to coat a spoon. (If soup isn’t thick enough, remove 2 cups soup and mix with 1 tablespoon flour, whisk back into pot. Repeat as necessary.)

6. Stir cooked bacon into soup and let simmer for a minute or two.

7. Stir in soy sauce. Bring almost to a boil but don’t allow to boil.

8. Stir in coriander, thyme, salt and pepper. Taste and adjust seasoning.

9. Let cool, cover and refrigerate overnight. Gently reheat, without boiling, before serving.

10. To serve Eclipse-style, divide among 8 oven-proof bowls and top each with 1 tablespoon Gouda. Place bowls under broiler until Gouda begins to brown. Serve hot.

Per serving: 521 calories; 42g fat; 25g saturated fat; 121mg cholesterol; 20g protein; 16g carbohydrate; 8g sugar; 2g fiber; 718mg sodium; 182mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 12 servings

1 to 1½ pounds hot Italian sausages in casings (approximately 5 pieces)

1 pound carrots

1 large (4-inch) onion

1 to 2 tablespoons olive oil

2 (14.5 ounce) cans fire-roasted tomatoes

3 ½ quarts no-sodium beef broth (see notes)

¾ teaspoon granulated garlic

1 heaping teaspoon dried oregano

1 teaspoon coarsely ground black pepper

1 tablespoon of beef base (see notes)

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

32 premade frozen cheese ravioli (see notes)

1 cup peas

4 red bell peppers, roasted, skin removed and cut into strips ¾-inch long by ¼-inch

¾ cup freshly grated Parmesan cheese

12 large basil leaves cut in a 1/8-inch chiffonade

Notes: Sullivan makes his own no-sodium beef broth, but you may use 4 (32-ounce) boxes of broth. You may use 1-part water to 3-parts broth for a less beef-y soup.

• Beef base can be found in jars near the bouillon in the soup aisle. Popular labels include I.B. Jameson’s and Better Than Bouillon.

• Sullivan uses frozen ravioli for his soup.

1. To cook the sausages, toss them in boiling water and cook for 20 minutes. If you like browned sausages, cook them by covering the bottom of a large skillet with water, adding sausages and cooking over medium heat, turning as they brown, until the water evaporates and the sausages are browned all around. Cool, then slice each sausage in half lengthwise. Cut lengths into ¼-inch wide pieces. Set aside.

2. Trim, peel then cut carrots into ¼-inch rounds. Cut onion in half lengthwise. Trim root and top and remove papery skin. Place cut side down on cutting board and cut into thin wedges around the onion. Alternately, you may julienne cut the onion.

3. Heat oil in a large 8- to 10-quart stockpot. Add onions and sweat over medium heat for 5 to 10 minutes.

4. Add carrots, fire-roasted tomatoes, broth, granulated garlic, oregano, pepper and beef base. Stir to blend. Heat on medium high until the mixture comes to a low boil.

5. While the soup cooks, make a butter and flour roux. In a separate small skillet, melt the butter. Stir in flour and blend to smoothness. Cook, stirring constantly, until the flour fully incorporates into the butter and begins to turn a light tan.

6. When the soup is boiling, stir in the roux. The soup will thicken just enough to add a little body to the stock.

7. Add the ravioli to the hot soup and cook according to the time on the package directions.

8. Stir in peas and the roasted red peppers just before the ravioli is done. Remove from heat. Ladle soup into bowls, top with a tablespoon of Parmesan cheese and basil chiffonade.

Per serving: 324 calories; 17g fat; 8g saturated fat; 56mg cholesterol; 16g protein; 27g carbohydrate; 7g sugar; 4g fiber; 632mg sodium; 174mg calcium.

Yield: 7 cups

8 tablespoons butter

1/3 cup diced carrot

1 tablespoon diced onion

1 tablespoon diced celery

Granulated garlic, to taste

Kosher salt, to taste

Black pepper, to taste

White pepper, to taste

½ cup all-purpose flour

2-¼ cups 1904 Beer (see notes)

3 cups half-and-half

¼ teaspoon Worcestershire

Tabasco, to taste

8 ounces grated sharp cheddar cheese

Milk, if needed

Notes: 1904 Beer is custom-brewed for River City’s Beerhouse. Substitute an Irish stout such as Guinness or a good Irish ale.

1. In a large, heavy pot, melt butter on medium heat until sizzling. Stir in carrot, onion and celery and sauté, stirring occasionally, until vegetables turn soft without turning color. As they cook, season with garlic, salt and both peppers.

2. Stir in flour and let cook, stirring occasionally, for 1 to 2 minutes to cook off floury taste.

3. A quarter cup at a time at first, stir in beer, incorporating each addition before adding another. Bring mixture to a boil.

4. Stir in half-and-half, Worcestershire and Tabasco. Bring just to a boil but do not allow to boil. Stir in cheese, let melt. Taste and adjust seasoning. Cover and refrigerate until ready to serve. Reheat, adding milk to thin if needed.

5. To serve River City-style, ladle into double-handled soup bowls and serve with hot pretzels sticks.

Per serving: 667 calories; 62g fat; 38g saturated fat; 205mg cholesterol; 12g protein; 15g carbohydrate; 3g sugar; no fiber; 248mg sodium; 309mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 6 servings (hearty bowls)

4 tablespoons unsalted butter

1 tablespoon olive oil

1 large or 2 small carrots, peeled and cut in a ½-inch dice

1 large (3- to 4-inches) yellow onion, peeled and cut in a ½-inch dice

½ large celery stalk, cut in a ½-inch dice

¼ cup all-purpose flour

5 cups seasoned vegetable broth (see notes)

½ pound of spinach, washed and patted dry, heavy stems removed, roughly chopped

2 cups heavy cream (see notes)

Salt to taste

½ to 1 teaspoon black ground pepper, to taste

½ to 1 teaspoon ground nutmeg, to taste

12-ounces bowtie pasta or cheese tortellini, cooked and kept warm

Notes: To season the vegetable broth, place 6 to 8 cups homemade, boxed or canned vegetable broth in a saucepan with 1 celery stalk cut in 4 pieces, 1 medium carrot, washed but unpeeled, cut in 3 pieces, ¼ large yellow onion, cut from root plate to top, skin may stay on and 3 to 5 stems of flat-leaf Italian parsley, washed. Heat to a low simmer and maintain the slow simmer for 30 minutes. Cool. Discard vegetables and parsley and strain broth. You will use 5 cups finished broth for this recipe. Store the remainder in a closed container in the refrigerator for 5 to 7 days.

1. Melt butter over medium-low heat in a heavy bottomed 4- or 5-quart pan. When the butter is melted, add the olive oil. Add diced carrot to the pan and stir. Reduce heat to low and cook for 4 to 5 minutes. Add chopped celery and onion, stir and cook for 8 to 10 minutes until the vegetables soften. Keep the heat low and take care not to brown them.

2. Sprinkle flour evenly over the cooked vegetables. Stir to blend. Cook for 1 to 2 minutes, stirring often.

3. Turn heat to medium high. Add the stock in three increments, pouring each increment slowly into the pan while stirring the flour/vegetable mix to get a smooth base.

4. Allow the stock and vegetables to come to a simmer and add the spinach. Reduce heat to medium-low and cook until the spinach just wilts, about 3 minutes.

5. Slowly add the cream, stirring steadily as you pour.

6. Reduce heat to low and bring to a simmer. Add salt, pepper and nutmeg to taste. Simmer for 10 minutes. Do not allow the soup to boil. Stir occasionally.

7. Add cooked pasta to warmed soup bowls. Add soup and serve.

Per serving: 598 calories; 44g fat; 26g saturated fat; 154mg cholesterol; 12g protein; 41g carbohydrate; 6g sugar; 4g fiber; 830mg sodium; 181mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch

Yield: About 12 cups

¾ pound ground pork

Salt

Garlic pepper

24 ounces canned chicken broth

14-ounce can basil, garlic and oregano diced tomatoes

Pinch crushed red pepper

24 large cheese-filled tortellini (fresh or frozen, not dried)

1 cup fresh spinach, cut into ribbons

Shaved Parmesan-romano cheese, for garnish

1. In a large, heavy pot, cook ground pork until crumbly and fully cooked, seasoning with salt and garlic pepper. Discard any excess fat.

2. Add chicken broth, tomatoes and crushed red pepper and bring to a simmer. Add tortellini and spinach, stirring gently. Let simmer until tortellini is cooked, about 5 minutes.

3. To serve Papa Vito’s-style, ladle soup into small cups or large, shallow bowls and top with shaved cheese.

Per cup: 135 calories; 8g fat; 4g saturated fat; 34mg cholesterol; 10g protein; 7g carbohydrate; 2g sugar; 1g fiber; 378mg sodium; 46mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 11 cups

1 tablespoon 50-50 canola-olive oil blend

1 cup diced onion

1 cup diced leek, white and light green parts only

1 tablespoon grated fresh ginger

2 tablespoons minced garlic

4 tablespoons bourbon

7 ½ tablespoons dry sherry

½ teaspoon cumin

¼ teaspoon cinnamon

¼ teaspoon nutmeg

4 pounds steamed butternut squash cubes

6 cups vegetable stock

2 tablespoons soy sauce

2 tablespoons maple syrup

½ cup heavy cream

Sea salt, to taste

Ground white pepper, to taste

Cinnamon oil (see note) and toasted pumpkin seeds, for garnish

Note: For cinnamon oil, Bottleworks gently steeps then strains about ¼ teaspoon freshly grated cinnamon in about ¼ cup neutral salad oil.

1. Heat oil until shimmery in a large, heavy pot on medium heat. Stir in onion and leek, cook until soft and translucent. Stir in ginger, let cook until aromatic. Stir in garlic and cook for 1 minute. The pot should be slightly dry; add bourbon and sherry, deglazing the pot. Let liquid reduce by half.

2. Stir in cumin, cinnamon, nutmeg, steamed squash, vegetable stock, soy sauce and maple syrup. Bring to a boil and let simmer until squash is soft and almost disintegrating, about 30 to 45 minutes.

3. Stir in cream, then use an immersion blender to puree soup until smooth, light and airy.

4. Return to a simmer but do not allow to boil. Season with salt and white pepper to taste.

5. To serve Bottleworks style, serve in cups or bowls, drizzle with a little cinnamon oil and scatter with pumpkin seeds.

Per serving: 175 calories; 6g fat; 3g saturated fat; 15mg cholesterol; 3g protein; 24g carbohydrate; 9g sugar; 6g fiber; 540mg sodium; 93mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Bixby’s Mushroom Barley Soup

Yield: 6 to 8 servings

4 tablespoons (½ stick) butter

1 pound button mushrooms, sliced half-inch thick

2 large carrots, peeled and chopped irregularly in bite-size pieces

2 large ribs celery, chopped

1 onion, chopped

½ cup pearl barley, rinsed under running water until water runs clear

2 tablespoons all-purpose flour

2 tablespoons chopped fresh parsley, plus more for garnish

2 tablespoons chopped fresh dill

8 cups homemade vegetable broth

Salt and pepper to taste

1. In a large, heavy Dutch oven, melt butter on medium-high heat until shimmery.

2. Add mushrooms, carrots, celery, onion and barley, stirring to coat with fat. Cook, stirring often, until vegetables are soft and tender.

3. Stir in flour, let cook for 5 minutes to cook off the raw flour flavor, stirring occasionally.

4. Stir in parsley and dill.

5. A quarter cup at a time at first, stir in vegetable broth, then bring to a boil. Reduce heat to medium and simmer until barley is tender and soup begins to thicken, about 40 minutes.

6. Season with salt and pepper.

7. To serve Bixby’s-style, ladle soup into bowls, garnish with parsley.

Per serving (based on 8): 142 calories; 6g fat; 4g saturated fat; 15mg cholesterol; 3g protein; 20g carbohydrate; 5g sugar; 3g fiber; 972mg sodium; 33mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 9 servings

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup chopped carrot

¾ cup chopped celery

1 ½ teaspoons minced garlic

1 ½ teaspoons dried basil

½ teaspoon black pepper

1/3 teaspoon salt

8 cups chicken broth (see note)

10 ounces cooked chicken, white and dark meat, diced

3 ounces dried linguine, broken in half

Note: For chicken broth, Blueberry Hill mixes hot water with a rich commercial chicken base. At home, use Better Than Bouillon or a similar wet base and follow mixing instructions for 8 cups water.

1. In a large, heavy pot, heat oil until shimmery. Stir in onion, carrot and celery all at once, sauté until onions are translucent, stirring occasionally.

2. Stir in garlic, basil, pepper, salt and chicken broth. Bring to a boil and let simmer until carrots are knife tender with just a bit of resistance.

3. Add chicken and linguine and cook for 10 to 15 minutes until linguine is done.

4. To serve Blueberry Hill-style, serve hot soup in bowls with saltine crackers on the side.

Per serving: 138 calories; 6g fat; 1g saturated fat; 26mg cholesterol; 11g protein; 11g carbohydrate; 2g sugar; 1g fiber; 596mg sodium; 33mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 8 cups

8 cups water

2½ cups (16 ounces) red lentils

1/3 of a medium yellow onion, diced

Vegetable oil to cover (about 4 tablespoons)

1¾ Maggi-brand chicken-flavored bouillon cubes

1 teaspoon salt

½ teaspoon turmeric

½ teaspoon curry powder

Scant ¼ teaspoon freshly ground black pepper

For each serving for garnish, fresh cilantro, chopped parsley and olive oil

Notes: Red lentils are a mild, soft quick-cooking lentil; do not substitute other lentils. Look for 1-pound bags at Global Foods Market in Kirkwood, also a source for Maggi-brand bouillon, 2 cubes per tiny box. The Vine uses vegetarian chicken-flavored bouillon, but we found only chicken bouillon.

1. Bring 8 cups water to a boil on high heat in a large, heavy pot.

2. Rinse lentils 3 times under running water until the water runs clear. Soak lentils in clean water until water boils, then drain and add lentils to the boiling water. Bring back to a boil on high heat; stir often to prevent sticking and burning and use a slotted spoon to remove foam that collects on top. The lentils are cooked when they turn slightly soft and can be easily mashed. To gently mash the lentils, stir them with a wire whisk while still cooking; they should be creamy but still retain some texture.

3. Meanwhile, while lentils cook, in a small saucepan (not a skillet), cover onions with oil and bring to a boil. Boil hard until onions turn translucent. Turn down heat and stir in bouillon, salt, turmeric, curry and pepper; let simmer for 2 or 3 minutes.

4. Stir onion mixture into cooked lentils, cook for 5 more minutes, using the wire whisk to stir and mash slightly. Reduce the heat to maintain a slow simmer and let simmer until some of the liquid evaporates.

5. To serve Vine-style, pour 1 cup hot soup into squat, square white bowls. Garnish the top with 2 pretty sprigs of cilantro, a sprinkle of parsley and a swirl of olive oil.

Per serving: 270 calories; 8g fat; 1g saturated fat; no cholesterol; 16g protein; 35g carbohydrate; 2g sugar; 9g fiber; 514mg sodium; 34mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

To print this recipe, click here and then click the printer icon.

Yield: 9 cups

¾ pound russet potatoes, skins on, roughly chopped

4 tablespoons (½ stick) butter

1¾ cups diced yellow onion

2 cups leek, white and pale green parts only, sliced in rings

2 tablespoons chopped green onion, white and green parts

2 tablespoons minced garlic

5 ounces diced cooked corned beef

½ ounce chicken base (such as Better Than Bouillon) stirred with 1 cup water

1 cup heavy cream

1½ teaspoons black pepper

1¼ cups shredded cheddar cheese

For garnish, grated cheddar and chopped green onion

For garnish, tiny bits cooked corned beef, fried until crisp

1. Cook potato pieces in unsalted water until done. Let drain.

2. In a large, heavy saucepan, melt butter until shimmery. Add garlic and cook for 1 minute. One at a time, stir in onion, leek and green onion. Sauté each for 2 or 3 minutes before adding the next; cook until translucent. Add corned beef and heat through.

3. Stir in chicken base and bring almost to a boil. Add cream and return almost to a boil. Let simmer for 5 to 10 minutes until soup thickens slightly.

4. Stir in pepper. Slowly stir in cheese, stirring to melt the cheese as it’s added. Return almost to a boil. The soup should coat the back of a spoon.

5. Stir in potatoes and return almost to a boil.

6. Let cool, cover and refrigerate overnight.

7. To serve Llywelyn’s Pub-style, reheat soup until hot. Serve in cups or bowls topped with cheddar, green onion and corned beef bits.

Per cup: 301 calories; 24g fat; 14g saturated fat; 83mg cholesterol; 9g protein; 14g carbohydrate; 3g sugar; 2g fiber; 482mg sodium; 164mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: About 11 cups

2 ½ ounces cod filet

2 ½ ounces imitation crabmeat

2 ½ ounces shrimp pieces

4 tablespoons salted butter

6 tablespoons all-purpose flour

3 cups water

2 tablespoons seafood base (see note)

½ cup whole milk

½ cup heavy cream

Scant ¼ teaspoon cayenne pepper

1/3 cup finely diced red bell pepper

1/3 cup finely diced celery

1/3 cup chopped green onion, white and green parts

Generous 3 tablespoons dry sherry

Note: Trailhead uses a commercial seafood base from Sysco not available to consumers. Substitute another seafood base from Better Than Bouillon or Minor’s.

1. Cook seafood. In a steaming basket, separately steam cod, crab and shrimp just until done. (Alternately, separately cook in the microwave or in a rice cooker.) Set aside.

2. Make roux. In a heavy saucepan, melt butter until bubbly on medium heat. Slowly whisk in flour and whisk continuously until a blond roux forms, about 2 to 3 minutes, adjusting heat as needed to avoid scorching. Set aside.

3. Make bisque. In a large, heavy Dutch oven, bring water to a boil.

4. Add each of following ingredients one at a time: seafood base, milk and cream. After each addition, whisk occasionally and bring liquid back almost to a boil.

5. Add each of following ingredients one at a time: cooked crab, cooked shrimp and cooked cod (including their cooking juices); cayenne, bell pepper, celery, green onion and sherry. After each addition, stir often with a spatula and bring liquid back almost to a boil.

6. Add roux to soup, whisking well until roux breaks up and melts into bisque.

7. Bring to a boil, reduce heat to maintain a slow simmer. Let simmer for 10 to 15 minutes until bisque thickens, stirring and scraping bottom often to avoid scorching.

8. To serve Trailhead-style, serve in colorful Fiesta-ware cups or bowls with oyster crackers.

Per serving: 157 calories; 9g fat; 5g saturated fat; 45mg cholesterol; 4g protein; 7g carbohydrate; 2g sugar; no fiber; 566mg sodium; 33mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 10 cups

1 pound dried black beans

8 teaspoons oil

½ large yellow onion, julienned

4½ teaspoons ground cumin

Scant 1 teaspoon ground coriander

½ cup roasted red peppers, chopped

2 teaspoons minced garlic

2 teaspoons crushed red pepper

Cold water

Salt and freshly ground black pepper

Note: To safely blend hot liquids, work in batches, filling the blender no more than half full at a time. Before turning the blender on, secure the lid and drape with a kitchen towel. With one hand on top of the blender, use the other hand to carefully turn the blender on for just a second or two. You’ll feel pressure from the blender, be prepared to quickly turn it off.

1. Soak the beans. At least 24 hours before serving, rinse and drain black beans. Check for stones and desiccated beans; toss these. Cover with cold water plus 3 inches and let soak overnight in the refrigerator. Drain and rinse thoroughly.

2. Make the soup. In a large, heavy pot, heat oil on medium-high heat. Add onions and cook until golden, stirring occasionally. Stir in cumin and coriander, let warm for 2 to 3 minutes until aromatic. Add roasted red peppers, drained beans, garlic, crushed red pepper and water to cover plus 3 inches.

3. Bring to a boil. Reduce heat to maintain a simmer, let simmer uncovered for 60 to 90 minutes or until beans are tender.

4. In a blender, blend the soup until smooth. Return to the pot, season with salt and pepper.

Per (1-cup) serving: 188 calories; 5g fat; 1g saturated fat; no cholesterol; 10g protein; 28g carbohydrate; 1g sugar; 10g fiber; 3mg sodium; 39mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: Makes 12 cups

2 tablespoons olive oil

1 cup diced onion

1 cup diced carrot

1 cup diced celery

4 cloves garlic, minced

1 cup brown lentils

½ teaspoon ground sage

Salt and pepper to taste

6 cups homemade chicken stock

2 cups diced roasted chicken

Notes: The Wolf uses house-made roasted-chicken stock in many of its soups. First, roast a chicken seasoned with paprika, onion and garlic powder, salt and pepper. When the chicken is cool enough to handle, pull the meat off the bones. Set aside two cups diced chicken meat for the soup. To make stock, cover chicken skins, chicken bones and large chunks of onion, carrot and celery in a stockpot with 7 to 8 cups water and let simmer for an hour before draining out the solids.

1. The day before serving, heat olive oil in a large, heavy pot until shimmery. Add onion, carrot and celery; cook just until soft but not turning color.

2. Add garlic and stir briefly.

3. Stir in lentils, sage, salt and pepper, just to warm through. Add stock and bring to a simmer. Let simmer 20 to 30 minutes until lentils are cooked al dente. Stir in chicken. Let cool, cover and refrigerate for 24 hours.

4. Bring soup back to a simmer, simmer until lentils finish cooking.

5. To serve Wolf-style, ladle soup into cups or bowls and serve with bread sticks.

Per serving: 169 calories; 5g fat; 1g saturated fat; 23mg cholesterol; 15g protein; 16g carbohydrate; 4g sugar; 4g fiber; 205mg sodium; 28mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 12 cups

1 pound 70/30 ground beef

½ pound ground pork sausage

½ cup diced white onion

2 green peppers, diced

Water to cover

40 ounces marinara sauce

Scant 1 tablespoon Worcestershire

2¼ cups water

3 tablespoons beef base, such as Better Than Bouillon

2 shakes Tabasco

¾ teaspoon seasoned salt (see note)

9 tablespoons Uncle Ben’s Instant Rice

Grated cheddar cheese and oyster crackers, for serving

Note: Crusoe’s in-house seasoned salt is equal parts salt, pepper, onion powder and garlic powder plus a little dried beef stock.

1. In a large heavy pot, use your hands to mix together ground beef, pork sausage, onion and peppers. Cover with water, set heat on medium high and let simmer, stirring often, until meats are cooked. Drain through a colander; discard liquid and return solids to the pot.

2. Stir in marinara, Worcestershire, 2 ¼ cups water, beef base, Tabasco and seasoned salt. Bring to a hard boil.

3. Remove from heat, stir in rice, cover and let rest for 30 minutes until rice softens.

4. Let cool and refrigerate overnight.

5. To serve Crusoe’s-style, reheat soup and serve in 6-ounce cups or 12-ounce bowls. Sprinkle top with cheddar cheese; serve with oyster crackers on the side.

Per serving (based on 12): 246 calories; 17g fat; 6 g saturated fat; 39mg cholesterol; 10g protein; 14g carbohydrate; 6g sugar; 2g fiber; 1362g sodium; 46mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 15 cups

2 baking potatoes

Butter-flavored oil

5 1/3 cups rich chicken stock (see note)

1 tablespoon oil

1/3 cup diced onion

½ teaspoon minced garlic

½ teaspoon coarse ground pepper

2 teaspoons red pepper flakes

4 cups heavy cream

½ cup cornstarch slurried in 7/8 cup water

7/8 pound shredded pepper jack cheese

Parsley, for garnish

Crackers, for serving

Note: Big Bear Grill makes homemade chicken stock from leftover chicken bones and includes some of the chicken fat when making this soup.

1. Rub potatoes with butter-flavored oil, bake at 475 degrees for 75 minutes, until skins are dark and crisp. Let cool, cut potatoes into a 1-inch dice.

2. In a large pot, bring chicken stock to a boil, drop in potato pieces and remove from heat.

3. In a large, heavy pot, heat 1 tablespoon oil on medium until shimmery, saute onion and garlic until golden. Stir in pepper and red pepper flakes. Stir in chicken stock and potato pieces, bring to a boil and let simmer for 15 to 20 minutes, occasionally stirring gently to avoid mashing the potatoes. Stir in cream and return just to a boil but do not allow to boil.

4. Stirring continuously, slowly stir in cornstarch slurry and return to a boil, reduce heat and let simmer for 5 minutes. Remove from heat, stir in cheese until it melts.

5. Let cool, cover and refrigerate overnight.

6. To serve Big Bear Grill-style, rewarm soup until hot and serve in colorful bowls garnished with parsley with crackers on the side.

Per serving: 425 calories; 35g fat; 21g saturated fat; 110mg cholesterol; 10g protein; 19g carbohydrate; 2g sugar; 1g fiber; 330g sodium; 250mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.

Yield: 9 cups, about 6 servings

For soup:

1½ ounces dried pasilla chiles (see note)

3 cups homemade chicken stock, divided

5-1/2 cups water, divided

¼ cup lemon juice

1 tablespoon salt

½ tablespoon dried Mexican oregano

¼ teaspoon white pepper

1 bay leaf

1 15-ounce can tomato sauce

¼ cup cornstarch

1 pound roasted chicken breast, shredded

Pico de gallo, for serving

Corn tortilla strips, fried, for serving

Grated cheese, for serving

For pico de gallo:

1½ cups chopped tomato

½ cup chopped onion

½ cup chopped cilantro

2 tablespoons lemon juice

Fresh chopped jalapeño to taste

½ teaspoon salt

1. Make soup. In a saucepan, cover chiles with water and bring to a boil. Let simmer until chiles are rehydrated and skins are soft, about 15 minutes. Lift chiles from water; when cool, remove and discard stems and seeds. In a blender, combine chiles with ½ cup chicken stock and puree until smooth.

2. In a large pot, combine pureed chiles, 2 1/2 cups chicken stock, 5 cups water, lemon juice, salt, oregano, white pepper, bay leaf and tomato sauce. Bring to a boil, then let cook vigorously for 15 minutes. Taste the soup and if desired, add more pureed chiles.

3. In a bowl, combine cornstarch and ½ cup water until smooth. Whisk into pot, cook for about 10 minutes until soup thickens slightly.

4. Stir in chicken and heat through.

5. Make pico de gallo. Mix all ingredients.

6. To serve City Coffeehouse-style, ladle soup in white bowls, sprinkle with pico de gallo, fried tortilla strips and grated cheese and offer green-chile cornbread on the side.

Note: Find dried pasilla chiles at Global Foods Market in Kirkwood. The base recipe uses 1 1/2 ounces of chiles but more may be added to taste, so you may want to soften extra.

Per serving: 205 calories; 4.5g fat; 1g saturated fat; 45mg cholesterol; 21g protein; 21g carbohydrate; 7g sugar; 4g fiber; 1970mg sodium; 50mg calcium.

Recipe adapted for home kitchens by the Post-Dispatch.