Western Living Magazine
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Now is the time for soups and sweaters.
If there’s one consolation prize for putting away our tank tops and swim suits for the year, it’s that we’re entering the season of comfort food. And there’s nothing quite as comforting as a bowl of homemade soup—made all the better since much of the work is done by letting the pot simmer on the back burner. Throw on a sweater, do a little prep, and get into fall with one of these beauties.
The king of flavour combinations, Yotam Ottolenghi donated this recipe to last year’s Soup Sisters cookbook.
One World Kitchen‘s Pailin Chongchitnant gives us her take on a Thai classic.
Chanterelles rule the mushroom world, but if you can’t find them, oyster mushrooms will work well too.
Chef Michel Roux‘s take on a French classic can use any winter squash as its base.
With its combination of noodles and heat, laksa is perhaps the perfect rainy-night treat. This version from Vancouver’s Sai Woo brings in Fior de Latte cheese, an unusual pairing.