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cooking.nytimes.com
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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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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Get cozy with a bowl of this 20-minute soup.
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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Pork sausage, cabbage, potatoes, and onion make for a quick, delicious soup.
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The secret ingredients in this onion soup are beer and dry mustard!
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Everyone loves dipping things into a pot of fondue. This fondue recipe uses Cheddar cheese and Cheddar cheese soup with white wine to deliver a fun dinner item.
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Celery finally takes center stage with this creamless soup.
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Worcestershire and soy sauces enliven creamed chicken with rice.