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Condensed potato, shrimp and oyster soups are heated with cream, thyme and white pepper for an easy seafood soup.
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This soup has a great blend of beef, vegetables and tomato broth that will fill any eater's stomach to the brim.
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The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste.
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You can use yellow, white, or red miso paste for the soup, depending on your preference. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars.
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Vegetable broth hosts tomatoes, onion, garlic, celery, carrot and savory herbs, for a soup that's perfect for a cold winter's day.
www.delish.com
Lemon is the star ingredient in this classic Greek chicken soup.
www.delish.com
Use a packaged stock if you dont have the real thing.
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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A quick and easy vegetable soup made with ground round and spicy vegetable juice cocktail. My kids love it!
www.chowhound.com
This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
www.simplyrecipes.com
A fancy sauce made with leftover sparkling wine, dried mushrooms and stock that is wonderful with chicken or turkey.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.