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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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    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

    This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

    Recipe #38298

    I got this potato soup recipe from my mother in law. We absolutely love it and it is very simple.You can, of course, decrease the cheese amount. I also add broccoli, carrots, corn, peas or any combination of those when I am in the mood. Very delicious, yet simple, soup.

    Recipe #3596

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

    Recipe #24952

    This soup turns to a brilliant green color. My kids take leftovers to school for lunch and ask me to often make this easy soup. I have substitued skim milk for the cream with good results

    Recipe #74365

    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

    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 is from the Tillamook Cheese Factory - some of the best cheese in the world!!!!! Of course I'm biased cause they're in my home state :-) This is my fave beer cheese soup -- you can use other cheese, just make sure it's extra sharp!

    Recipe #84330

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

    Recipe #43537

    Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party - OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.

    Recipe #74046

    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

    23 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

    21 Reviews |  By LAURIE

    Perfection simplified. A rich tasting soup that everyone will think you slaved over. Better than that you get at the fanciest place! The house will smell great too! Slightly freeze the onions for ease in slicing and less tears.

    Recipe #51538

    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

    This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good.

    Recipe #3408

    adopted 9/15 and addition of unsalted vegetable broth 2/23/07. Note I used a light vegetable broth not dark or roasted.

    Recipe #22104

    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 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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