A super soup or stupendous stew can be a blessing during cold, dreary winter months.

(Stone Soup,anyone?)

Whichever route you choose to take to slurp satisfaction, the following tips will help you get there.

For one, a good stock pot.

They will also most certainly stain from your stew.

Got an extra can of beer?

Soup can give them all new life.

Lobster, shrimp, clam shells, and fish heads?

Bisques and seafood stews could be in your future.

“Health has taken center stage.

Additives and chemicals are in everything, as well as a ton of sodium.

it’s possible for you to also use short rib, shoulder, and meatier types.

Leave more if you’re making broth or stock for soup.

Also, brown your meat before you stew!

To fully unlock that, browning is a must.

But giving your soup or stew a little edge is as easy as just dropping a hit of acid.

you’re free to also opt to do it at the end, as a finisher.

Finally, season with zestand we mean this both literally and figuratively.

And for that layering, we need herbs, spices, and other seasonings.

Belk swears by fresh herbs, saying they really helpbring the flavor outof all of the other components.

“Honestly, it’s because I use so many fresh herbs and spices!

If people saw the amount I add, they would think I was losing it.

But using these herbs and spices gives so much flavor without extra fat.”

Bay leaves do the trick for soups.

(Just remember to scoop these out before serving.)

But as good as these classics are…it’s possible for you to do better.

Add a little more heat to your hot soup with chili powder, cayenne pepper, or smoky paprika.

Boost your chicken soups with some turmeric to add a lovely golden color as well as antioxidants.

And don’t be afraid to venture outside of western staples!

For more umami, use of miso has also been on the rise.

Additionally, think about enhancing the natural flavors of your ingredients.

For instance, Palermo only uses fresh shucked clams from his shop for his Manhattan clam chowder.

We’ve already taken stock of making stock.

We’ve talked about browning meat and your soup or stew’s aromatic base.

We’ve jumped to finishing it with acid, and seasoning heavily.

These are the foundations of any good-tasting soup.

But now, we’re shifting to texture, which is just as important.

Her advice is to layer the flavor: “Don’t add everything at once.

Certain veggies take more time than others.”

Be aware of their cook times.

And although they’re also starchy, noodles and rice can get unappetizingly soggy if added from the start.

Instead, wait until closer to the end of the soup-making process to do so.

That includes your meats, tooyou want every spoonful to be a perfectly balanced bite from first to last.

These two principles apply to stews, as well.

Try immersion

Chunky soups don’t have to remain so.

or just the back and forth ladling and pouring for a big batch.

With this tool, you’ll thicken up your soup in an instant.

Of course, for both soups and stews, it’s hard to go wrong with hardy potatoes.

Alternatively, mash potatoes for a topper and bake your servings a la cottage or shepherd’s pie.

And like love, soup matures with time.

Barry Frish, market specialist in culinary development atBaldor Specialty Foods,echoes this sentiment.

“Soups and stews really need to simmer for long periods to allow the ingredients to meld together.

Allowing them to cool and then reheating them really helps bring out the flavors and textures.”

In other words (and to the tune of Blue Oyster Cult): Don’t fear the freezer.

Go ahead with that big-batch prep.

Boldly go for that bulk buy.

Doing this is easier than you think.

The larger and deeper the bowl, the more it may feel like a meal.

The smaller the bowl, the more it might feel like a treat or appetizer.