A warming trend: Three soups, three ways to start your winter off hot

From bone broths sold in coffee cups from a take-out window in New York to ramen shops proliferating across North America, soup is having a moment. And why not? It’s hard to think of a more fitting food to combat the ice, snow and chilling cold that we find ourselves up against. Again. The only question is why you’d buy soup when it’s just so easy to make yourself. Master the techniques in these nine recipes from Bonny Reichert – some silky, some chunky, some loaded with texture – and watch the steamy world of soupy goodness open before your eyes.