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cooking.nytimes.com
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski The Times published the recipe in 1974, when the book was first translated into English It is a strange recipe for soup that yields delicious results
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This tomato soup recipe is a comfort food that’s almost as easy to make as the condensed variety but is much, much tastier.
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This soup incorporates cooked pasta, and a melange of chopped vegetables in a complex tomato and chicken broth.
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This is a smooth creamy soup. Great for those cold winter days.
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A simple, homemade soup made with fresh tomatoes is a perfect summertime treat when the best tomatoes are ripe in gardens and farmers' markets. Everyone will love the fresh sweet taste and smooth texture.
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Boneless, skinless chicken meat is combined with pinto, black, kidney and ranch-style beans in this soup with hominy which calls for packets of taco seasoning and ranch dressing mix.
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This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux.
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This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken.
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Get French Onion Soup Fondue Recipe from Food Network