If you’re tired of the same old suppers, try one of this winter’s hottest food trends in restaurants and homes alike: a one-pot soup. Add bread and a few giant napkins, and family or friends can chow down, then feel free to go back for more. If a dinner party is on the agenda, serve up the soup in a gorgeous cocktail glass or cup.

Get creative with toppings, using tortilla chips to accent chili, or celery in a tall glass to accent tomato soup. Here are a few “souper” menu mainstays from Philadelphia restaurants.

Mushroom Soup Scented With White Truffle Oil

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2 ounces butter
2 shallots, diced
1 pound sliced mixed mushrooms (shiitake, portabello, white, chanterelle)
1/3 quart chicken stock
1/3 quart heavy cream
Salt and pepper to taste
A drop of truffle oil

Melt butter in a pot, then add diced shallots and cook for one minute. Add the mushrooms and cook for five minutes, stirring occasionally.

Add chicken stock, cook 10 minutes, then add heavy cream and cook for 10 more minutes.

Check the seasoning. Then use blender to mix everything together until smooth and frothy.

When you serve, add a couple drops of truffle oil on top.

Serves 4 in cappuccino mugs.

Down Florida White Bean and Pork Chili

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2 pounds white beans (navy or great northern) sorted and rinsed
4 bay leaves
1 pound smoked ham hock
3 gallons chicken or pork stock
3 pounds pork shoulder, cut for stew
3 dried chipotle peppers
2 tablespoons chopped garlic
2 white onions, diced
2 ripe tomatoes, diced
2 poblano peppers, roasted, seeded and julienned
2 red peppers, roasted, seeded and julienned
2 yellow peppers, roasted, seeded and julienned
1 tablespoon oregano leaves
1 teaspoon ground cloves
2 teaspoons ground cumin
1 bunch chopped cilantro
2 bottles Negra Modelo Beer or the equivalent
4 shots Cuervo Gold Tequila or equivalent
Salt and pepper to taste

Place beans in a large stock pot with bay leaves, ham hock and stock. Soak overnight.

Bring pot to a boil and simmer for a half-hour. Beans should be half cooked but still somewhat hard.

Add pork shoulder meat to the pot with chipotle peppers, garlic and onions. Cook for an additional hour on low heat, until pork is tender and beans are cooked. Should have a stew-like consistency.

Add tomatoes, roasted peppers, oregano, cloves and cumin. Season to taste. Add the cilantro and beer, then cook for 15 minutes. Add the tequila. Adjust seasonings a final time.

Serve with plenty of crusty bread, beer and, as a garnish, some sour cream flavored with cilantro, chili powder and fine diced tomato.

Note: The heat in this dish comes primarily from the chipotle peppers. Remove one or two peppers from the recipe but not all. Dried chipotles are in this recipe for added smokiness. Canned may be used. These will add color and some tomato flavor.