8 large zucchini, sliced in rounds
1 onion, chopped
12 tablespoons pareve chicken broth powder dissolved in 12 cups water
½ teaspoon pepper
1/8 teaspoon nutmeg

Place all ingredients in medium-sized stockpot and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until zucchini is soft. Cool slightly and purée with hand blender.

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted margarine, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose potato starch
1 cup dry white wine
2 cups milk (if making pareve, use pareve milk equivalent)
1/2 cup minced fresh flat-leaf parsley

Clean the mushrooms and dry them very well. Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the margarine in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of margarine and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the potato starch and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pareve milk, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

1 small peeled, seeded butternut squash
3 medium Yukon Gold potatoes
2 each large carrots and parsnips, peeled
15 to 20 garlic cloves, peeled
¼ cup olive oil, divided
2-½ teaspoons kosher salt, divided
1-½ teaspoons freshly ground black pepper, divided
1 pound ground turkey (not breast only)
1 tablespoon fennel seeds
1 egg, lightly beaten
2 large leeks, cut into ¾-inch slices and rinsed
1 large bulb fennel, cut into ¼-inch slices (reserve feathery fronds for garnish)
8 cups reduced-sodium or homemade chicken broth

Preheat oven to 425° degrees. Cut squash, potatoes, carrots, and parsnips into 1-inch pieces and put in a large oiled roasting pan; add garlic. Toss with 2-½ tablespoons olive oil, 1-½ teaspoons salt and 1 teaspoon pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they’ve browned underneath, about 25 minutes).

Meanwhile, make meatballs. With wet hands, mix turkey, fennel seeds, egg, 1 teaspoon salt, and ½ teaspoon pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-inch meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides.

Heat 1 tablespoon olive oil in a large pot over medium-heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes.

When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits, pour into roasting pan along with all contents of pot and gently scrape up vegetables browned bits. Return to oven and bake 5 minutes to let flavors mingle.

2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock

Place all ingredients in a medium stockpot.  Bring to a boil, then reduce heat and simmer until vegetables are soft.  Allow to cool and purée with an immersion blender.  Serve warm.

Adapted from original recipe by Michael Chiarello

For the soup:

12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water

For the Matzah Toasts:
5 pieces square matzah
Extra-virgin olive oil
Salt

Preheat the oven to 500 degrees.

Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

Prepare the matzah toasts:  Lightly brush the matzah on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the matzahs are golden brown and just beginning to crisp, about 4 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Purée the tomato mixture in an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat or serve at room temperature.  Add the matzah toasts to the top.

Garnish with torn basil leaves.

4 tablespoons olive oil
3 leeks, cleaned and chopped (white part only)
2 teaspoons minced garlic
2 carrots, chopped
2-3 potatoes, peeled and chopped
8 cups chicken broth (meat or pareve)
4 cups chopped tomatoes
1 teaspoon lemon juice
Salt and pepper to taste

Heat oil in a large stockpot over a medium heat. Add the leeks and garlic and sauté.  Add carrots and potatoes and cook for 5 minutes more.  Add the stock and bring to a simmer.  Add the tomatoes.  Reduce heat to low, cover, and continue to cook until vegetables are tender but not too soft – about 25 minutes.  Remove from heat and add lemon juice and salt and pepper.