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Smooth soup with an elegant herbal flavor.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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This recipe has mahi mahi in a flaky crust for a pot pie with fish and vegetables!
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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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A recipe for the perfect matzo ball soup, with rich, long-simmered chicken broth and light, fluffy matzo balls.
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
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Cut the sweetness of prepared chutney with packaged onion soup in this quick chicken bake.
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This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Milk and vegetable stock form the base for this soup with chunks of potatoes, cauliflower and onions which have been sauteed in butter.
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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Outrageously good homemade barbecue sauce with molasses, chili, onion, lemon juice, tomato sauce, Worcestershire sauce, and bourbon.
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Get Ratatouille Soup Recipe from Food Network