The time changed this weekend. Fall back. It's only one hour, but now I drive home from work in the dark. Not only are days shorter, they are colder, too. There is a chill in the air that signifies the coming of winter. This is the time of year when I pull out the soup pot and soups become a dining table staple for the next few months. So, I wanted to share some soup-making secrets. Well, they aren't exactly secrets, but they are tips to help you make some delicious, seasonal, and filling dinners. Start with a Mirepoix , p ronounced mirh-pwah. It's usually a mixture of carrots, onions, and celery - finely diced, and used as an aromatic seasoning base. But I use whatever I have in the fridge. It might be leeks and carrots one night. Fennel, onion, and carrots another night. Make the mirepoix sweat! Before you add any liquids to the pot, cook the mirepoix at a low heat until it begins to soften but not brown. It softens their texture and blends their flavors....