It seems to have taken longer than usual for fall to arrive this year. Finally, the predominate winds have shifted to the north, bringing the cooler temperatures with them. Soon those winds will carry a killing frost with them sending much of the natural world into dormancy.

This all seems delayed in part because of the 80-plus degree days in mid-October. Also because the cottonwood trees in the yard are still clinging to a significant portion of their leaves, which are usually gone by now. The oak and sycamore leaves are just starting to turn so they’re on track to fall by Thanksgiving.

While most plants will stop growing soon and crickets will cease chirping, there will still be plenty of work around the house these next few weeks. The lawnmower will be put away for the season, replaced by the leaf blower and rake. Eventually I’ll have to set up the ladder to clean out the gutters and string Christmas lights.

Hoses will be disconnected, drained and stowed away to prevent the cold winter winds from freezing faucets. There are flowerbeds that need a good once over as well, taking care not to disturb any seed heads that can feed the birds that don’t fly south.

After a summer of heavy use, I’ll give the grill a good cleaning, but it won’t be put away. There’s no temperature that’s too cold for cooking over a direct flame, but the grill does lose some of its luster to the expanded menu that arrives with the north winds.

Still, as much as I enjoy cooking outdoors, there are just certain meals that are more appropriate when the air conditioner is turned off and you welcome a kitchen warmed by an oven baking throughout the day. From casseroles and pot roasts to stews and fresh-baked bread, comfort foods are a bright spot as the days grow shorter.

While my family will enjoy all of those, I most enjoy this season for the soups. While you can create a beef stew or chicken noodle soup rather quickly from canned ingredients, they’re better if time isn’t a concern. There’s nothing like the aroma of a simmering stock and knowing that as each hour goes by, the flavors are increasing.

Gumbos, bisques, chowders, consommé and more are all on the menu during soup season. No matter the variety, soup can be economical and versatile from a thin broth to a hearty chili. While I personally prefer thick, savory soups, especially if they begin with a roux, broth-based ones are best for getting over the flu.

Soup is also a great way to use up what’s left from other meals, whether it’s creating stock from the marrow in chicken and beef bones or using up any vegetables on hand before they spoil.

Toasted bread, chips or crackers can also add bulk to a thin soup or replace spoons for thicker stews. While every soup has its basics, there are countless ways to personalize your bowl, whether it’s extra bacon in a potato soup or adding several dashes of hot sauce to your chili.


Like fall itself, soup season is a reminder that slowing down isn’t a terrible thing. Patience offers rewards for those who stir occasionally, taste often and let time work quietly.