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Fresh broccoli cooked in chicken broth is combined with a canned cream of celery soup and corn starch mixture and simmered until thick. Cheddar cheese is melted into the soup immediately prior to serving.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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Get Chickpea and Potato Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mushroom and black bean quesadillas made on whole wheat tortillas are vegetarian, quick and easy, and a healthy dinner for the whole family.
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Everything in this recipe begins with bacon.. Lovely mushrooms are saut Eed in the drippings. The orange juice vinaigrette has bacon drippings stirred in. And when the final salad is combined, crumbled bacon joins the oranges segments, spinach, radicchio, hazelnuts and mushrooms.
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Get Wild Mushroom-Yukon Gold Hash Recipe from Food Network
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Use your slow cooker and this recipe for an easy way to make a traditional beef, mushroom, and barley soup.
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Add gourmet flavor to a simple pasta dish with a tomato-mushroom sauce.
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Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
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A simple but delightful soup that goes well with most Korean main dishes.