The Simple Shortcut Every Chef Learns in Culinary School
Updated: Mar. 20, 2019
You might already be doing this!
For even the most humble home cooks, it’s time to bask in the glory of knowing you probably do something chefs learn in culinary school: making and using mirepoix. It’s pronounced meer-PWAH and it’s every chef’s secret to quick and savory cooking. It’s also part of what makes your best one-dish dinners so delectable that your family’s always demanding seconds!
What exactly IS mirepoix?
It’s a simple mixture of three or more chopped vegetables, including onion, carrots and celery. Sautéed slowly (and without browning) in butter or oil to gently coax out its flavors, mirepoix forms the aromatic base for a wide variety of savory dishes. It’s a staple for cooking hearty and comforting meals like chili and Chicken Noodle Soup.
It’s not always called mirepoix, though. Sometimes a recipe–for example, this Slow Cooker Beef Stew–will ask you to start with onions, carrots and celery, but won’t refer to the mixture as mirepoix. Your aromatic base might also include garlic, peppercorns, bell peppers, herbs and even bacon, depending on the recipe.
Prep mirepoix like a chef
Keep carrots, celery and onion on hand–and chop ’em all before you start cooking. This simple technique, called mise en place, helps chefs (and home cooks) make sure they have everything they need before the stove is turned on.
See 15 more things chefs learn at culinary school.
You can also store pre-chopped mirepoix in plastic bags (or on a sheet pan like Ree Drummond), and you’ll be ready to go any time you want to cook a delectable, savory stew, soup or casserole.
How to improvise with mirepoix
While we generally recommend following recipes (at least the first time you make a dish), as the top chef in your own kitchen, it can be fun to improvise. Mirepoix lets you do that easily. For example, feel like an easy roast chicken dinner tonight? Try this easy mirexpoix/chicken improv:
Sauté large chunks of carrots, celery and onion (throw in chunks of potato for good measure) in a cast iron skillet, then top with a quartered chicken (skin on for more intense flavor), and bake at 350° until the vegetables are sweetly roasted and the chicken is 165° F (or the juices run clear).
Serve with a slice of homemade bread and butter for the perfect Sunday supper!
Use mirepoix in these classic soups
1 / 70
The Ultimate Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Grandma's Chicken 'n' Dumpling Soup
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Broccoli Chowder
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Cream of Chicken Soup
After tasting a similar soup in a restaurant, I went home and cooked up my own version. It's so soothing on a winter evening served with crusty French bread. For a change of pace, try substituting ham or turkey for the chicken. —Kathleen Rappleye, Mesa, Arizona
French Onion Soup
My seven-year-old daughter Heather and I enjoy spending time together cooking, but our days are busy, so we appreciate quick and tasty recipes like this one. Hot and delicious, this soup hits the spot for lunch or dinner. -Sandra Chambers, Carthage, Mississippi
Pasta Fagioli Soup
My husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own. —Brenda Thomas, Springfield, Missouri
Country Fish Chowder
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut
Fennel Carrot Soup
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Creamy Chicken Rice Soup
I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. —Janice Mitchell, Aurora, Colorado
Weeknight Turkey Tortilla Soup
This is now my family's most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi
Potato Soup
I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma
The Best Chicken & Dumplings
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
English Pub Split Pea Soup
This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida
Beet Borscht
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington
Cheesy Cream of Asparagus Soup
Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa
Land of Enchantment Posole
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico
Egg Drop Soup
We start many stir-fry meals with this easy egg drop soup, which cooks in just a few minutes. There are many recipe variations, but we like the addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from Grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Beef Lentil Soup
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. —Guy Turnbull, Arlington, Massachusetts
Quick Cream of Mushroom Soup
My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
Over-the-Rainbow Minestrone
This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Cheddar Potato Chowder
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.—Ellie Rausch of Goodsoil, Saskatchewan
Spicy Thai Coconut Chicken Soup
For national soup month in January, I came up with a new recipe every day. This one is my favorite! It’s so easy, with just a touch of special Thai flavors. For an even richer flavor, try using whole coconut milk. —Diane Nemitz, Ludington, Michigan
Cheese Soup with a Twist
One of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair this cheese soup with a slice of warm buttered bread for a downhome lunch. —Rob Feezor, Alexandria, Virginia
Crab Corn Chowder
No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of satisfying chowder in no time. Canned corn and crab blend beautifully in this creamy, colorful soup. —Sarah McClanahan, Raleigh, North Carolina
Split Pea Soup with Ham & Jalapeno
To me, this spicy pea soup is total comfort food. I cook it low and slow all day, and it fills the house with a yummy aroma. It's so good with a nice, crispy baguette. —Chelsea Tichenor, Huntington Beach, California
Turkey and Wild Rice Soup
My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. —Carol Brault, Woodville, Wisconsin
Homemade Chicken Stock
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed here at
Fresh Corn & Potato Chowder
This corn chowder recipe was one of my favorites as a child in upstate New York, and I still love it today. For extra depth, place the spent cob in the soup, simmer, then remove. —Tracy Bivins, Knob Noster, Missouri
Easy Hamburger Soup
Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. —Mary Prior, Rush City, Minnesota
Chicken Barley Soup
No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas
Italian Sausage and Zucchini Soup
Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida
Best Ever Potato Soup
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Stuffed Pepper Soup
Some of the cooks at the restaurant where I work were talking about stuffed pepper soup. We decided to stir up similar ingredients for a stuffed pepper soup recipe. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Cheesy Ham Chowder
My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska
Cabbage and Beef Soup
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
Cheeseburger Soup
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin
Asparagus Soup
Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.—Betty Jones, Kohler, Wisconsin
Seafood Cioppino
If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
Cheesy Broccoli Soup in a Bread Bowl
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan
Lentil & Chicken Sausage Stew
This hearty and healthy stew will warm your family right down to their toes! Serve with cornbread or rolls to soak up every last morsel. —Jan Valdez, Chicago, Illinois
Cream of Cauliflower Soup
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
Veggie Meatball Soup
It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma
Sweet Potato and Crab Soup
This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana
Shrimp Gazpacho
Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen
Quick Mushroom Barley Soup
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
Red Lentil Soup Mix
Give your friends the gift of good health. Red lentils are a protein powerhouse, and loaded with folate, iron and fiber. Oh, and this soup tastes amazing, too. —Taste of Home Test Kitchen
Tuscan Cauliflower Soup
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota
Slow Cooker Sweet Potato Soup
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Chicken Bean Soup
This easy soup is tasty and nutritious, too. I like to top individual bowls with a few sprigs of fresh parsley. Home-baked rolls- I use frozen bread dough- are an added treat. —Phyllis Shaughnessy, Livonia, New York
Tomato-Orange Soup
Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland
Carolina Shrimp Soup
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. —Mary Marlowe Leverette, Columbia, South Carolina
Creamy Fresh Asparagus Soup
Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon
Pico de Gallo Black Bean Soup
Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Hearty Turkey 'n' Rice Soup
Use the leftover cooked turkey in the fridge to speed up dinner. You'll be ladling up bowlfuls of goodness in only 30 minutes. —Maggie Brewer, Canandaigua, New York
Easy Pork Posole
Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage, hominy and more. It all goes into the slow cooker, so you can come home at night to a table-ready dinner. —Greg Fontenot, The Woodlands, Texas
Roasted Cauliflower & Red Pepper Soup
When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Chicken Tortilla Soup
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. —Johnna Johnson, Scottsdale, Arizona
Sausage & Greens Soup
I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner! —Angie Pitts, Charleston, South Carolina.Fennel Carrot Soup
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Hearty Beef Barley Soup
My entire family just loves this delicious and comforting soup. Loaded with chunks of tender beef, the rich broth also includes plenty of fresh mushrooms, sliced carrots and quick-cooking barley. —Barbara Beattie, Glen Allen, Virginia
Loaded Baked Potato Soup
The only thing that beats the comforting flavor of this thick and hearty loaded baked potato soup is possibly the idea that it simmers on its own all day in a slow cooker. —Barbara Bleigh, Colonial Heights, VirginiaCabbage and Beef Soup
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
Chicken Potpie Soup
My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
Split Pea Soup with Bacon & Crab
Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
Slow-Cooker Lasagna Soup
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
Potato Clam Chowder
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, MarylandPopular Videos
Originally Published: June 14, 2018
