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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade turkey stock is simmered for hours on the stove with barley, vegetables, and turkey, creating a warm and comforting pot of soup.
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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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Use ground pork sausage in your zucchini soup with tomatoes, onion, and celery for extra savory flavor.
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Chicken broth, ground beef, and escarole are the primary ingredients of this traditional soup. The ground beef is combined with bread crumbs, egg, and Parmesan cheese to make bite-sized meat balls, which float amid the escarole broth.
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This hearty winter soup kicks boring canned soups to the curb.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
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Potato soup made with baby potatoes and fresh leeks.