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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Sauteed onions are combined with cans of cream of mushroom soup, chicken and beef broth in this easy to prepare dish.
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The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately and saving them for a topping instead of cooking them with the rest of the vegetables. Serve the stir-fry with either white or brown rice.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
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An easy and satisfying cod chowder is ready to eat in just 1 hour. The rich soup has plenty of potatoes, bacon, and corn.
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Get Bacon-Braised Mustard Greens Recipe from Food Network
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This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
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Quinoa is cooked in chicken broth, seasoned with pesto, and mixed with fresh tomato in this Ecuadorian side dish.
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Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!