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A Hearty Soup and Sandwich Supper

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This chunky soup with diced carrots, turnips, potatoes & mushrooms can be made ahead for a busy weeknight.

Slow food? Fast food? Embrace the best of both with this easy dinner menu. The chunky soup, full of diced carrots, turnips, potatoes and mushrooms, can be made several days ahead, then reheated and paired with grilled turkey-and-brie sandwiches. For dessert, give everyone’s favorite chocolate chip cookies a twist by baking them on a waffle iron, for a fun look and fabulous texture.

This menu serves four, with leftover soup and plenty of extra cookies…that is, if you can restrain yourself!

Menu Timeline

Up to five days ahead:

  • Make the soup.

Thirty minutes ahead:

  • Reheat the soup.
  • Assemble the sandwiches.
  • Mix the cookie dough.
  • Grill the sandwiches.

Just after dinner:

  • Bake the cookies on the waffle iron.

Shopping List

Fresh Produce:

  • 2 medium red onions
  • 5 medium carrots
  • 2 medium purple-top turnips
  • 2 medium Yukon Gold potatoes
  • 1 bunch fresh thyme
  • 2 medium cloves garlic
  • 1 ripe pear
  • 1 lemon

Meat, Eggs & Dairy:

  • 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
  • 4 slices bacon, cut in half crosswise
  • 8 oz. Brie
  • 1 stick plus 4 tsp. unsalted butter
  • 2 large eggs

Other Groceries:

  • 2 quarts lower-salt chicken broth
  • 1 loaf whole-grain sandwich bread
  • 1-1/2 cups old-fashioned rolled oats (not instant)
  • 1 cup semisweet chocolate chips
  • 3/4 cup pearl barley
  • 1 oz. dried porcini mushrooms

Pantry Staples

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup plus 2 Tbs. firmly packed light brown sugar
  • 2 Tbs. Dijon mustard
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • 2 small bay leaves
  • 3/4 tsp. caraway seeds
  • 1/2 tsp. dried thyme
  • 1/4 tsp. table salt
  • Nonstick cooking spray
  • Kosher salt
  • Black peppercorns

The Menu


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