Autumn Vegetable Soup

autumn-vegetable-soupA Family Fall Favorite Meal on the AGA Cast Iron Range

Getting in your daily vitamin requirements has never been easier, or more delicious, with this fantastically rustic soup.
Representing the colors of fall, a bowl of this steaming delight is perfect for crisp, fall weather.

Serves 6-8




1 large leek, sliced

2 carrots, diced

1 onion, chopped

2 sticks celery, diced

1 potato, diced

1 Zucchini, diced

1 lb. tomatoes, diced

3 ½ pints vegetable broth or chicken stock

Piece of Parmesan cheese rind

Salt and black pepper – to taste

1  14 ½ oz. can of Borlotti beans, or Northern beans, drained

1 cup fresh spinach leaves, roughly chopped

2 ½ oz. tiny pasta shapes, such as farfalline or ditalini


In a large stockpot, place the prepped leek, carrots, celery, potato, zucchini, tomatoes, water or stock and a piece of Parmesan rind, season.

Bring to the boil on the boiling plate and then simmer for about 45 minutes on the simmering plate. Add the drained Borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes.

Remove the Parmesan rind and serve in bowls accompanied by crusty bread.

Alternative cooking method

Make as above and bring to the boil, cover and simmer for 5 minutes. Transfer the covered stockpot to the floor of the simmering oven and cook for 1 hour. Complete as above. Alternatively, use the roasting or baking oven when on slumber.


Mushroom Risotto with Honey Glazed Butternut Squash

Mushroom Risotto with Honey Glazed Butternut Squash made on the AGA cast iron range

Make this amazingly rich and creamy mushroom risotto using white wine and honey glazed butternut squash in the AGA Total Control cast iron range.  It has often been said among chefs the Slow Cook oven of the AGA cast iron range makes the best risotto.  This recipe is an excellent first course to any meal or it may be served as a main dish for an informal get together.  Serves 4-6


  • 1 large butternut squash, peeled, seeds removed and diced into cubes
  • 3 Tbsp Honey
  • Course sea salt and black pepper
  • 2 Tbsp Butter
  • 2 cups shiitake or oyster mushrooms, cleaned, trimmed and cut into half inch pieces
  • 2/3 cup dry white wine
  • 5-6 cups chicken stock
  • 1/3 cup shallots or white onion, finely chopped
  • 1 ¾ cups Arborio rice (or other risotto rice)
  • 2-3 sprigs of leafy, fresh parsley


Rinse the fresh parsley sprigs in the sink and pat dry with a paper towel.  Place the sprigs on the black vitreous enamel cooktop behind the Boiling Plate.  Be sure not to place the sprigs on the Boiling Plate as they will char and smolder greatly!  The black vitreous enameled cooktop will dehydrate the parsley while preparing the risotto.

Spread the diced butternut squash out across a baking tray.  Lightly sprinkle the sea salt and pepper across the squash.  Place in the center rack of the Roasting oven and set the timer for 10 minutes.

On the Boiling Plate, bring the chicken stock to boil using a medium-size stainless steel pot.  Once boiling, shift to the Simmering Plate or onto your Hotcupboard Warming Plate to maintain heat as set aside.

Using a large, thick-bottomed, deep stainless steel pot with a tight fitting lid and begin melting the butter on the Boiling Plate beside the stock.  Add shallots and mushrooms and begin sauteing.  After 1 minute, shift to the Simmering Plate.  Continue to saute for 5 minutes.  Add the rice and stir to combine well.

Once coated with butter and warmed throughout, add the white wine to the rice and mushroom mixture then shift to the Boiling Plate.  Bring rice mixture to boil.  Add chicken stock a ½ cup at a time stirring enough to keep the rice from sticking to the pan.  As the stock is absorbed, add an additional ½ cup.  Continue to add until the rice becomes a touch creamy.

Remove the butternut squash from the Roasting oven.  Using a metal spatula, flip and stir the squash to mix and coat each side then add to the rice and mix well.  Cover the rice with a tight-fitting lid and place in the Slow Cook oven for 20 minutes.

Remove your Mushroom Risotto with Honey Glazed Butternut Squash from the Slow Cook Oven.  Give the risotto a quick but efficient stir.  Take the parsley sprigs from the cooktop and crumble atop the risotto before serving.  Serve immediately.

French Onion Soup

French Onion Soup

French Onion Soup


  • ½ cup butter
  • 2 pounds yellow onions, cut in half then sliced
  • 5 garlic cloves, minced
  • 2 tsp raw sugar or Agave sweetner
  • 4 fresh Thyme sprigs
  • 3 dried Bay leaves
  • Salt and pepper
  • ½ cup dry sherry or white cooking wine
  • 42 oz Beef Stock
  • 1 TBSP Worcestershire sauce
  • Baguette, sliced into 1” thick pieces
  • 10 Swiss Cheese Slices, or Provolone – or both
  • ½ cup grated Parmesan


  1. Starting on the Boiling Plate using a stainless steel stock pot, melt the butter. Add onions and sugar (or sweetner) and mix well. Move stock pot to Simmering Plate. Add sprigs of Thyme, Bay Leaves, garlic, a dash or two of salt and pepper, cooking wine and Worcestershire sauce. Mix well, cover and place in Slow Cook Oven for 15 minutes.
  2. Bring stock pot back up to Simmering Plate, remove lid, allow to simmer for 10 minutes to reduce liquid some. Stir onions occasionally to increase the caramelization. When the onions are golden brown, remove Bay Leaves and Thyme springs. Add beef stock and stir well.
  3. Place stock pot atop Boiling Plate and bring to a boil. Add lid and place stock pot in Slow Cook oven for 30-45 minutes. While the soup is steeping, slice your baguette and place inside your AGA Toaster. Using the Boiling Plate, toast the baguettes until golden brown. Remove from AGA Toaster and set aside.
  4. When soup has finished steeping, ladle into individual oven-safe bowls for serving. Add a toasted baguette, or two, to each bowl. Sprinkle grated Parmesan cheese atop each baguette, add a dash of salt and pepper, then cover the entire bowl top with 2 slices of cheese. Place bowls on cookie sheet and slide into the highest rack of the Roasting Oven.
  5. Broil until the cheese bubbles, melts and has slightly browned. Remove from Roasting Oven and serve hot.

Take the chill off a dreary, fall day with this delicious French Onion Soup on the AGA cast iron range.  Explore the many benefits to cooking with cast iron and enjoy many fun recipes you may make on your cast iron AGA range.  Whether you have a traditional AGA cooker, or one of the latest next generation AGA ranges such as the AGA Total Control, there is much fun to be had in the kitchen!