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    You are in: Home / Cookbooks / Slurp Slurp!!
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    35 recipes in

    Slurp Slurp!!

    Soups, stews and chili's
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    21 Reviews |  By Kim D.

    My family likes the chili made from the packet of 2-Alarm Chili, so one day I decided to measure out all the ingredients. It's much cheaper to measure out your own ingredients!

    Recipe #39280

    20 Reviews |  By podapo

    This is fantastic on cool days. Only gets better with each day. I usually make it a day or two before I really want it.

    Recipe #42395

    I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.

    Recipe #109295

    This is a great soup for chilly nights--so creamy and filling.

    Recipe #88472

    When I first read the words "Cheeseburger Soup" on the menu of our local deli - my thought was YUCK! This was the special every Friday! Well one Friday I decided to broaden my taste buds and give it a try! It was sooooo good! Being the cook that I am, I just knew I could make this on my own. So here is my version and If I do say so myself - "it's better than the deli's" but shhhh....don't tell them!!!!!

    Recipe #44294

    I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.

    Recipe #4627

    I created this soup on a chilly spring evening. It's a light but satisfying vegetarian soup flavored with cumin, oregano, pasilla chile and lime, served with Chihuahua cheese (or another Mexican queso fresco - fresh white cheese). Plus, it's topped with adictive little crispy-fried lime-chili tortilla strips!

    Recipe #89341

    6 Reviews |  By Charmed

    I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).

    Recipe #87678

    7 Reviews |  By Dib's

    This recipe is posted by request and was found on the net-no name was attached.

    Recipe #55408

    This is an incredibly good clone of the real thing. A friend emailed this recipe to me.

    Recipe #24952

    This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

    Recipe #82588

    Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.

    Recipe #35864

    Mushrooms and vermouth - who knew they'd taste so good together? Very good, broth-based soup where the mushroom flavor really shines, since there's no cream or milk. It's also vegetarian but could be made vegan (substitute olive oil for butter and vegetable broth for chicken broth). We usually have this all year round, but like it especially to start a Thanksgiving or Christmas dinner. Especially nice since you can make it in advance! Adapted from "Colorado Cache".

    Recipe #47354

    This recipe is from Foodtv. It is so simple, yet delicious, it is great for those nights you don't really feel like cooking. It's great with grilled cheese!

    Recipe #38517

    5 Reviews |  By Gina*S

    This was printed in a local paper here in PDX. This is an amazing soup to serve with crusty bread on a winter day. It is also a wonderful topping for rice, pasta or meat.

    Recipe #87028

    Better than restaurant onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

    Recipe #55140

    This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.

    Recipe #15002

    This recipe is as easy as opening a can of commercial tomato soup! The flavour is the about the same and everyone loves it! It can be used just as soup or in casseroles calling for tomato soup.

    Recipe #96656

    This is an actual grand prize chili recipe and it comes from the "Texas bragging rights" recipe book.

    Recipe #43537

    This was my favourite soup from the Bell Canada cafeteria; many years later, I found the recipe in a Soup & Starter cookbook! Its a good way to use up leftover roast beef (or lamb). If I don't have dripping on hand, I broil some bacon, use the bacon fat & eat the bacon!!

    Recipe #57831

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