A frosty morning is Mother Nature’s cry for hearty fare that warms us from the inside out. A steaming bowl of robust soup is a delicious answer. Cream, roux or pureed vegetables are often used to make a rich and velvety base for bisque or chowder. Another great way to fortify and thicken a tasty broth is a handful of savory whole grains. From Tuscany to Oaxaca, cooks the world over have guarded this secret for centuries. Not only do grains deliver thickening power — they add texture and distinctive nuances that pump up the flavor.

Courtesy Cheryl Forberg

Courtesy Cheryl Forberg

Courtesy Cheryl Forberg

Courtesy Cheryl Forberg