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Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
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Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
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Potato soup made with baby potatoes and fresh leeks.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Chicken broth, ground beef, and escarole are the primary ingredients of this traditional soup. The ground beef is combined with bread crumbs, egg, and Parmesan cheese to make bite-sized meat balls, which float amid the escarole broth.
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This hearty winter soup kicks boring canned soups to the curb.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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Homemade turkey stock is simmered for hours on the stove with barley, vegetables, and turkey, creating a warm and comforting pot of soup.