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cooking.nytimes.com
One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy slow cooker potato soup with ham is perfect for a wintry day and makes the house smell as delicious as the end result tastes.
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Chicken soup is the original cold medicine, and this version with homemade noodles in broth with onion and garlic lives up to it 's reputation as a cure-all.
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Crisp bacon and browned onions join chunks of potato in this cream-of-chicken-soup-based chowder.
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Lemon juice provides a tart and tangy flavor to this easy one-pot chicken soup recipe, while a touch of pesto adds nutty undertones.
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Get Cream of Garlic Soup Recipe from Food Network
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This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.
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Plenty of vegetables, chicken, and barley in this big pot of soup.
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Get Chicken-and-Dumpling Soup Recipe from Food Network