Homemade Wonton Soup
Asia’s wonton soup made with fresh ingredients and homemade wontons is not to be missed. Made with chicken, roast pork, shrimp, and vegetables, these wontons far surpass the more typical Chinese wonton. Also great for those whose palates don’t tolerate spicy.
Stone Ridge; 845-687-9800;
Black Bean Soup
Although the black bean soup is a popular main stay, their day-to-day changes of the many soup du jours are great surprise options. Each can be served in a choice of a toasted sourdough bowl, a bread bowl, or a cup. Another great stew-alternative is a not-too-hot beefy chili topped with a blending of three cheeses, sour cream, and scallions. It can also be pumped up if you order it extra spicy.
New Paltz; 845-255-8636;
Bistro borscht. The beets, carrots, cabbage, and baked potatoes are all prepared separately before combined with a fresh veggie broth. This flavorful masterpiece is then topped off with your choice of fresh dill or horseradish and further enhanced by dollop of sour cream. For fall—you’ll go hot. But know that this soup is also eaten chilled in warmer months.
Blue Mountain Bistro-to-Go
Chipotle Pumpkin Soup
What could be more appropriate than a seasonal chipotle pumpkin soup made with apples, pumpkin, onion, garlic, local apple cider, and chipotle peppers? It’s sure to put a jack-o’-lantern smile on the face of everyone who eats it!
Vegetarian Split Pea
The favorite here, says owner Sue, is hands down the vegetarian split pea soup. A great consistency, just like in the “Three Bears”—not too thick, not too thin—a just-right, stick-to-the-ribs texture. Eat in or take home to sip.
The Cheese Barrel
Pork, Fennel, Butternut Squash Stew
Sam and Rick have what could be called a stew with an attitude. Their pork, fennel, and butternut squash stew is created from locally sourced ingredients that marry into a hearty and satiating meal with a chunky, chowable medley of two-inch meat, fennel and veggie chunks, all slow-simmered with nutmeg, sage, and pancetta.
Route 28; 845-853-8207;
Hot and Sour Soup
Traditional hot and sour soup. Features the bright crunch of wood-ear mushrooms and day-lily stems complemented by the tender comfort of tofu and pork slivers that pack the broth with flavor long before the signature vinegar and pepper are added.
Pasta E Fagioli
Pasta e fagioli is a simple Italian tradition meaning pasta and beans. Mangia this classic made with cannellini beans, pastini, and fresh veggies—and, of course, lots of garlic and spices.
The Country Inn
Stracciatella soup a.k.a Italian egg drop is a family recipe traditionally prepared by beating eggs while mixing in grated parmesan cheese, salt, pepper, nutmeg, and lemon zest. The finale is when the chef gently drizzles the mixture into boiling meat broth while stirring to perfection.
Vegan Roasted Corn 'Chowdah'
Locally sourced veggies marry together husk-roasted corn that’s hand-cut right off the cob, diced and seeded red bell peppers, a dicing of onion, and lots of smashed and minced garlic—then flavorfully seasoned with fresh-picked thyme. And if you want a bit of a kick, ask for the jalapeno.
New to Uptown Kingston but not flavor, Frogmore’s is a must visit. Try their chef-created meal-in-a-bowl with its Southern twist—smoked tomato in beer broth, Andouille sausage, shrimp, crabmeat, corn, and potatoes.
French Onion Soup
A tureen of French onion soup is just perfect for fall. Savor sweetness from a pot of slowly simmered onions and tasty broth, crowned with melted Swiss cheese and accompanied with crisp golden croutons.
Creamy Tomato Bisque
The creamy tomato bisque with the heirloom tomato base and basil flavoring is a delicate but hearty not-to-miss soup. And remember, Henry’s at the Farm supports local farms that practice environmentally sound agriculture and sustainable farming practices, so you’ll be sure it’s a farm-to-table experience.
Henry’s at Buttermilk
If you’ve ever had Brunswick Stew, think of this incredible variation. Owner/chef Steve Slutzky’s BBQ Brunswick stew is created from three smoked meats: pulled-pork, turkey, and beef brisket. The meat is then united with a colorful and healthy mixed bag of red and green peppers, whole tomatoes, onions, peas, and okra...simmered to perfection and served over a bed of garlic mashed potatoes.
Roast Pork Arrabiata
Warm up with the especially succulent roast pork arrabiata, the Café’s fall stew with chunks of pork, cherry peppers, and potatoes spiced up in a tomato and garlic sauce sporting a little kick (arrabiata means angry). For those who prefer a less spicy dish, just order it mild.
High Falls Café
High Falls; 845-687-2699;
Root Vegetable Stew
Root vegetable stew is at the newest eatery in High Falls. A locally sourced medley of carrots, parsnips, sweet potatoes, butternut squash, and kale is topped with toasted cashews and served with a wedge of homemade whole wheat bread. A vegan option is available.
High Falls Kitchenette
High Falls; 845-687-7464
A rabbit broth soup created from culinary expertise by Chef Matt that features semolina pasta delicately stuffed with rabbit confit and liver with the accompaniment of herbed bread crumbs, egg yolk, royal trumpet and oyster mushrooms, pistachios, and micro greens. The crème fraîche adds the finishing touches.
Braised Lamb & Barley Stew
Braised lamb and barley stew is the chill-chaser at this farm-to-table eatery. See the featured recipe of this delicious fall warmer shared by Nathan, the gastrom-pleasing chef at the Farm.
The Huguenot by Karl Family Farms
New Paltz, 845-255-5558;
African Peanut Stew
This fall’s tummy-warmer is a thick and tasty African peanut stew with locally sourced carrots, onions, and potatoes. It’s organic, gluten-free, and vegan. Served with toasted crostini. Made by Cari Heberger of the High Falls Food Co-op.
Jar’d Wine Pub
New Paltz, 845-255-8466;
A traditional French stew hailing from the Burgundy region of France. Prepared with succulent beef braised in red wine and beef broth, it's flavorfully seasoned with garlic, onions, and a specially selected bouquet garni. The delicate pearl onions and mushrooms are added in at the end to complete the authenticity.
Stone Ridge, 845-687-9794;
Roasted Butternut Squash Soup
Lucky's oven-roasted butternut squash soup is a succulent seasonal favorite combined with onions, carrots, celery, and a seasoning of peeled/grated ginger—then blended to perfection with a hot stock.
Autumn Veggie Soup
Mike Burdge is known as the “soup expert” in this neck of the Valley. His unique take on an autumn veggie soup embellishes the typical broth, onion, garlic, and veggies in this stew-type soup, with what he calls “a kale and spinach angle” boasting an eye-pleasing spectrum, ranging from many shades of greens to bursting oranges and comforting purples.
Yellow Tomato with Crispy Jerusalem Artichoke Soup
This locally sourced soup is made with organic yellow tomatoes complemented with Pine Island onion, sweet basil, and local Jerusalem artichokes all blended to mouth-watering perfection.
New Paltz; 845-255-2650;
Tuscan Chicken Stew
In this beautiful chicken stew, the tartness of olives blends perfectly with the sweetness of the rosemary as they both infuse their flavors with chunks of tender chicken and tomatoes as they simmer in white wine.
What sushi lover doesn’t revere this fêted soup? Its creation is an art, combining rich miso flavor that enhances the savory tofu, seaweed, and green onions that grace this appetizing dish.
Made with a mouth-watering medley of seafood, including clams, squid, and halibut, that basks in a most incredible charred tomato broth. Out of this world and right out of the sea!
Big Indian; 845-254-6500;
You’ll be in “love” with the marriage of the locally-sourced meatballs made by this hip burger joint as they glide through flavorful beef broth, pastini, and green veggies.
Balough Boy Chili
The chili on the menu is a special recipe from owner Joshua Balough’s father. Called the Balough boy chili, this hearty autumn favorite features two types of beans—black and kidney—with not only ground beef, as is normally found in chili, but also a tasty ground sausage to boost the flavor. It’s not too hot, but Joshua says customers say it has just the right amount of kick to it.
This gluten-free seafood chowder is made with shellfish and striped bass and delicately flavored with celery, pancetta, onions, leeks, and just a touch of cream. An absolutely delectable choice to warm up after fall jaunts in the valley.
Rick’s Killer Lentil
Rick’s killer lentil soup is the best-kept secret in a town acclaimed for uniqueness. This heavenly soup makes its distinction by the use of certified organic lentils, San Marzano tomatoes, and premium Italian pasta cooked al dente to order. Garnished with imported Parmigiano Reggiano cheese and olive oil in your choice of regular virgin or Calabrian chili-pepper infused.
Rick’s Wood Fired
An appetite-sated soup consisting of thick Japanese noodles immersed in a delectable light broth with the harmonizing savor of cooked-to-perfection shrimp tempura and a crown of thinly sliced scallion garnish.
Mexican Chicken Soup
This Mexican chicken soup is served up with that special vibrant taste appreciated by those who crave the zest of Tex-Mex. Crowned with fried tortillas, it’s the perfect way to warm up while sitting on the restaurant’s fresh-air deck.
Sportman’s Alamo Cantina
Warm up with a hot bowl of chicken stew from Brio's in Phoenicia. Made with fresh veggies and roasted chicken stewed to perfection. There's nothing better after a brisk day of hiking or antiquing!
This delectable soup is made from lobster, carrots, celery, onion, garlic, thyme, and lots of veggies and herbs in a seafood stock, complete with lobster meat on top. It's creamy and flavorful with generous amounts of lobster. Highly recommended—people flock in just for this yummy bisque.
Friends & Family II Hillside
Come in to Boitson's in Uptown Kingston to try the soup of the day like their seafood chowder. Everything here is hand-crafted and made with local, organic products whenever possible. Add the great vibe and you have the perfect night out!
Chicken Corn Chowder
Try this corn chowder with shredded chicken at Cherries in Stone Ridge. Grab a sandwich with it and you have a yummy autumn meal. Made with fresh local corn, chicken, potatoes, cream, and spices—it's hearty, sweet and delicious!
Stone Ridge; 845-687-9121
Butternut Squash Bisque
This 1920s colonial cabin serves up a farm-to-table philosophy to their patrons. A special for fall is their fresh butternut squash bisque. Chef/owner Peter roasts the squash to succulence and garnishes with crème fraîche and chives.
Corn chowder with wild boar bacon. Chef Josh Kroner uses only the best ingredients—in this case, the wildest ingredients too—for this delicious and hearty soup. Ask your waiter to pair it with the perfect craft beer or glass of wine.
Lamb Coconut Curry
A unique and tasty combination for those who savor something slightly different. The locally sourced ingredients add to its healthiness and heartiness.
Tuthill House at the Mill
D.I.Y. Soup Bowl
A DIY way to get a healthy, warm, pick-me-up for fall. Yum Yum does it all to your order—just pick a type of noodle and broth, then add your choice of protein: chicken, salmon filet, beef, tofu, pork, or house-made seitan. All soups come with sautéed vegetables, scallions, nori, mushrooms, and egg.
Yum Yum Noodle Bar
Duo’s Vegan Roasted
Corn Chowdah Recipe
▶ 6 ears of fresh corn ▶ Large onion, sliced
▶ 1/2 cup freshly picked thyme
▶ 1 red bell pepper, seeded & diced
▶ 1 jalapeño (optional), partially seeded and diced
▶ 8 cloves of garlic, smashed/minced
▶ 4 medium russet potatoes, diced
▶ 1/2 cup corn starch for thickening
▶ Salt ‘n fresh peppah
▶ 1 tablespoon veggie oil (not extra virgin olive oil)
▶ 3 quarts water
1. Preheat oven to 400 degrees, or light outdoor grill.
2. Roast or grill corn in husks until husks begin to burn on the outside. If using the oven, this will take approximately 20 minutes.
3. When corn is cool enough to handle, shuck it, cut off kernels, and set aside. Put cobs in medium stock pot and add water. Bring to a boil and simmer for 45 minutes. Then strain and discard cobs, reserving liquid for chowder.
4. While cobs are boiling, prepare other vegetables.
5. Using the same stock pot used to make corn stock, add oil. Using high heat, sauté onion and garlic until the garlic starts browning. Add the rest of the veggies and thyme, and sauté until the potatoes look waxy.
6. Add reserved corn stock and bring to a boil; then turn down to a low boil, stirring occasionally so nothing sticks and burns.
7. Season to taste with salt and lots of fresh black pepper. (Taste as you go, making sure it’s not overly seasoned.)
8. When potatoes are soft and not breaking up, make a cornstarch slurry using 1/2 cup cornstarch and just enough water to make the consistency of cream.
9. Bring the chowder back up to a boil, and add the slurry in a slow stream (while stirring) until desired consistency is reached (viscous but not thick). More slurry may be needed depending on how much chowder is being made.
10. Adjust seasoning to taste.
11. Serve immediately or cool quickly. Store up to 7 days in fridge or freeze.
The Huguenot’s Braised Lamb and Barley Stew
▶ Braised lamb shanks in lamb stock
▶ Red wine
▶ Garlic, rosemary, and sage
▶ Cooked barley
▶ Touch of tomato
▶ Diced-up onions, carrots, and celery
▶ Diced parsnips and rutabaga
1. Pull braised tender lamb from bones.
2. Strain braised stock. Reserve meat and liquid while vegetables are sautéed.
3. When veggies are tender, add meat to the pot along with the braising liquid, and then simmer until broth concentrates and thickens.
4. Add barley, which has been boiled separately to tenderness in salted water. (Note: barley is not cooked in the stew’s liquid so as to not soak up soup stock.)
5. Season stew to taste with salt & pepper.
6. Serve with a thick piece of grilled bread. Enjoy!