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Leeks, butter, cream and Yukon Gold potatoes make up this simple, creamy soup.
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This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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This lush seafood soup is flavored with port, red wine and the usual dash of licorice-scented Pernod.
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Browned ground beef is combined in this tomato based soup with chopped green peppers, cooked rice, beef bouillon, brown sugar and soy sauce.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.
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A flavorful sweet-and-sour cabbage soup. Years ago a local restaurant served a cabbage apple soup that I've been trying to recreate. This is my best attempt, and possibly even better! For a vegetarian version, simply omit the bacon.
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Onions are caramelized in butter, then combined with broth and white wine for a quick and simple onion soup.
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Chicken is flavored with oyster sauce in this Asian-inspired dish.
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Sliced sirloin beef is plated on a bed of spiralized vegetable noodles in this easy, bright main dish celebrating the bounty of California.
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Baked meatballs seasoned with oregano and garlic, simmered in spaghetti sauce.