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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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Stephanie from the blog Adventures in Shaw won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this sophisticated vegetarian tart.
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A rich Dijon cream sauce smothers sauteed chicken and mushrooms.
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In this traditional soup, Korean rice cakes (garae tteok) are simmered in beef broth and topped with thin strips of egg and crispy seaweed.
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Broken spaghetti noodles are added to this basic chicken soup seasoned with fresh garlic and chopped onion.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.
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Get Butternut Squash Soup Recipe from Food Network
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This recipe took many winters to perfect, it is especially good with corn bread.
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Potato leek soup filled with Colby-Monterey Jack cheese is sure to become a weeknight favorite in your family this fall and winter!