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    You are in: Home / Cookbooks / Soup
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    142 recipes in

    Soup

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    I originally posted this with the wrong name, so please ignore the bad review. It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only. This recipe is passed down from my grandmother to my mother to me and it is fantastic! The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking. Enjoy!

    Recipe #266721

    1 Reviews |  By I'mPat

    From a soup feature in our local paper.

    Recipe #432697

    When DH and I moved to his home village, the first person I made friends with was the wife of that smart guy who helped us tile the cellar. He invited us to his birthday party and I didn't do anything but talk to his wife and eat this soup - I just couldn't stop eating, it was so good! We met weekly since then, but it took years until I finally got the recipe. Great to make ahead for a party.

    Recipe #362787

    1 Reviews |  By Annacia

    When you want a special meal for just two consider this lovely, substantial, soup. Serve with crusty rolls and a fresh green salad.

    Recipe #460294

    A recipe from Ina Garden that I took on the blog of Recipe Girl.

    Recipe #447508

    I borrowed this from The New England Soup Factory Cookbook. This is a thick, hearty, and filling soup for the winter and is easy to make. Feel free to substitute canned beans for the dried variety, but it's best to be ready for this a day in advance as the beans need to soak overnight.

    Recipe #446527

    We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking of the chickpeas into account.

    Recipe #245914

    I found this recipe on Taste.com.au but I modified it a lot for our dinner tonight. The two of us greedy pigs ate it all, but more modest eaters could get 3 serves I reckon. The original recipe had more of the ingredients, but we are just two, so I am posting it for us to make again soon. We thought it was wonderful! It might look like a lot of ingredients, but I thought it was super easy to make. The nutritional data on my chicken stock said it was virtuallyt fat free as were the pad-thai noodles, but Food.com's data thinks differently!

    Recipe #441009

    This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!

    Recipe #68951

    My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.

    Recipe #22245

    I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.

    Recipe #93290

    This is submitted for Ready, Set Cok #3.

    Recipe #52120

    The taste of onions is superb in this rich and creamy soup! Float the toasted French bread on top with a sprinkling of chives. Fit for a king!

    Recipe #41286

    6 Reviews |  By Terese

    Perfect for chilly winter evenings.

    Recipe #41301

    The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)

    Recipe #62997

    Based on a great soup served by the Columbia restaurant in Tampa, this firey soup cooks up quick when you're craving something spicy and hot.

    Recipe #79597

    Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.

    Recipe #54856

    A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.

    Recipe #94673

    The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

    Recipe #279464

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