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I've been waiting for the perfect day to blog about this new cookbook I received called "300 Sensational Soups" by Carla Snyder and Meredith Deeds. Given the damp conditions and cool temps outside yesterday and today, this seems like as good a time as any.

Soups and stews are a favorite topic on this blog, and it's a no-brainer to dig it out on a cold day. But I think this book is worth a mention because of the sheer number of recipes that it contains, which range from stocks to chilled soups to meat stews to chowders to dessert soups. There's even a chapter called "Gilding the Lily: Toppings and Garnishes."

Soups are not only a great option for a quick weeknight meal, they're perfect for company, too. I think I've mentioned that a friend of mine recently had a big soup party with several soup varieties, crusty bread and cold beer. Do it as a potluck and you have a very low-stress gathering. Who cares what Miss Manners says about potlucks anyway?

Well, enough with the yammering. I know you all want recipes. Here are recipes for Tortellini and Mushrooms in Parmesan Stock, Chorizo Chili Soup and Salmon Chowder with Chives. Enjoy!

Tortellini and Mushrooms in Parmesan Stock

2 Tbsp. olive oil

1 lb. mushrooms, sliced

3 Tbsp. chopped shallots

4 large cloves garlic, thinly sliced

1 Parmigiano-Reggiano cheese rind, about 3 by 3 inches

8 cups chicken stock

Salt and papper

1 package (9 oz.) fresh cheese tortellini

1/4 cup finely chopped parsley

1. In a large pot, heat oil over medium-high heat. Add mushrooms and shallots; saute until mushrooms have released their liquid and are browned, about 6 minutes. Add garlic, cheese rind and stock; bring to a boil. Partially cover, reduce heat to low and simmer gently for 30 minutes. Discard rind. Season with salt and pepper to taste.

2. Add tortellini and simmer, partially covered, until tender to the bite, about 8 minutes. Stir in parsley.

3. Ladle into heated bowls and garnish with more parsley, if desired.

Chorizo Chili Soup

1 lb. fresh chorizo sausage (casings removed)

6 cloves garlic, minced

1 red bell pepper, chopped

1 cup chopped onion

2 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. cayenne pepper

4 cans (14 oz. each) red kidney beans, drained and rinsed

1 can (14 oz.) crushed tomatoes

4 cups beef stock

1 bay leaf

Salt and pepper

1. In a large, heavy pot, over medium heat, saute sausage, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, red pepper and onion; saute until lightly browned, about 8 minutes. Add chili powder, cumin and cayenne; saute for 1 minute.

2. Add beans, tomatoes, stock and bay leaf; bring to a boil. Reduce heat and simmer for 20 minutes. Discard bay leaf. Season with salt and pepper to taste.

3. Ladle into heated bowls and garnish with sour cream and croutons, if desired.

Salmon Chowder with Chives (Serves 6)

1/4 cup unsalted butter

1 shallot, minced

1/4 cup all-purpose flour

1/2 tsp. salt

8 cups fish, shellfish or chicken stock

8 oz. red-skinned potatoes, cut into 1/2-inch dice

8 oz. Yukon gold potatoes, cut into 1/2-inch dice

1 bay leaf

1 lb. boneless, skinless salmon fillet, cut into 2-inch pieces

1 cup whipping cream

1/4 cup minced fresh chives, divided

2 tsp. white wine vinegar

Pinch freshly ground black pepper

Pinch ground nutmeg

Pinch cayenne pepper

1. In a large pot, melt butter over medium heat. Add shallots and saute until starting to soften, about 2 minutes. Sprinkle with flour and salt; saute for 2 minutes.

2. Gradually whisk in stock. Add red-skinned potatoes, Yukon gold potatoes and bay leaf; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add salmon and simmer until fish is opaque and flakes easily with a fork and potatoes are tender, about 5 minutes. Discard bay leaf. Stir in cream, 2 Tbsp. of the chives, vinegar, black pepper, nutmeg, cayenne and salt to taste; reheat over medium heat until steaming, stirring often. Do not let boil.

3. Ladle into heated bowls and garnish with the remaining chives.

Source: "300 Sensational Soups" by Carla Snyder and Meredith Deeds.