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This recipe is by Craig Claiborne and takes 1 hour 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Simple Cream of Broccoli Soup Recipe from Food Network
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Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.
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Some dried herbs and half a package of frozen tortellini transform the simplest lunchtime fare into something, well, almost sophisticated. Great for a last-minute dinner party.
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Get Chef Stuart's Maryland Crab Soup Recipe from Food Network
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Weve deviated slightly from the classic version of a popular Thai soup by adding rice to make it more substantial. Serve it with lime wedges; a squirt at the table does wonders.
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Get Rustic Vegetable and Polenta Soup Recipe from Food Network
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This pretty fruit soup, made with red wine, may be served either hot or cold as a first course or as a dessert. We always had it as a first course served hot.
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Prepared wontons float in a broth made spicy with the addition of chile-garlic sauce in this soup recipe.
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This recipe is an honor for me to share. My mother in law shared this with me and I have made this soup on cold evenings, when the cupboard was bare or when I...
Ingredients: potatoes, white onion, sauce, cheese
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You will leave the table well-sated after a bowl or two of chicken and wild rice in a heavy cream herbed broth. Toss in a few diced pimientos for color.
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Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.