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    You are in: Home / Cookbooks / Soups
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    28 recipes in

    Soups

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    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

    A rich creamy soup; can be made up to 3 days ahead.

    Recipe #39149

    7 Reviews |  By ms_bold

    This is an adopted recipe that I have not yet tried. The original chef comments: "I grew up on this wonderful cold soup, and when my Grandmother passed away, the recipe went with her, until I got Anthony Bourdain's wonderful cookbook, "Anthony Bourdain's Les Halles Cookbook". This is so close to the Vichyssoise I loved, and you will too!"

    Recipe #136057

    6 Reviews |  By PaulaG

    Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.

    Recipe #164989

    I grew up with this recipe and now I make it for my family...my picky hubby and kids gobble it right up...and it can be made so quickly in the pressure cooker. To make an easy Beef soup, omit the potatoes, add more water and a few boullions and serve with egg noodles or rice.

    Recipe #190464

    I save chicken parts in a plastic zip-loc bag in the freezer and when I have enough, I make this stock. This is a really easy, fast way to make good homemade chicken stock. I freeze the stock in a variety of amounts; ice cube sized, one cup and 2 quarts.

    Recipe #71349

    Rivels are essentially unformed bits of from-scratch noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

    Recipe #267440

    This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken.

    Recipe #193205

    7 Reviews |  By Kishka

    Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy!

    Recipe #144258

    4 Reviews |  By dojemi

    Here is Marcy Goldman's "sweet" honey cake (from her book, A Treasury of Jewish Holiday Baking) to serve for your Rosh Hashanah dessert. Ms. Goldman writes: "I like a New Year's honey cake to be extra moist and sweet, as good on the day of baking as it is days later: This one is queen of the realm--rich, nicely spiced, in a word, majestic in taste and stature. I went through many variations and tasting sessions until I was satisfied with this definitive cake. One taster gave the ultimate compliment, saying, "This one is worth the price of the book." Like most honey cakes, it is a good keeper and can be made a couple of days ahead".

    Recipe #139475

    4 Reviews |  By Bergy

    Wonderful, satisfying soup. This is a whole meal in itself. Great for lunch or dinner. Do ahead and reheat. The aroma from the garlic and cilantro fills the house and makes you want to dig right in.

    Recipe #18190

    22 Reviews |  By Mirj

    Don't throw away the turkey bones after you've demolished your bird! Save them to make a fantastic turkey stock, which you can then use to flavor all sorts of soups and gravies. After you strain the stock you can freeze it in small Tupperware tubs, or even in ice cube trays, very handy to have in the kitchen!

    Recipe #47432

    Yummy South Indian lentils and vegetables, a favourite Indian breakfast dish with idli (rice dumplings) or dosai (Indian pancakes). This recipe is not at all difficult - just assemble all the prepared ingredients before commencing to cook, and take one step at a time. I prefer to use freshly grated coconut, but unsweetened dried coconut is perfectly acceptable. Sambhar masala can be obtained from an Indian grocer, or make your own from recipe #110487 (much more fun!). I make this Sambhar with Toor dahl, and eat it with rice for the main meal of the day.

    Recipe #115127

    A warm, spicy soup - I'm posting this a bit early; it's really a great fall and winter soup.

    Recipe #31749

    I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.

    Recipe #63075

    This dish is baked in a 9x13 casserole, and the dumplings sort of make themselves. it is easy and delicious. it appeared in a local community paper some time ago.

    Recipe #126137

    If you love good, old-fashioned, down home chicken and dumplings, this is the real thing! Note that this dumpling recipe makes "a bunch of dumplin's" because around here, most folks want more dumplin's than chicken. (prep time includes cooling time for cooked chicken.)

    Recipe #52253

    This is a yummy dal, I love it. It is simple and easy to cook and simply cool! You will find this to be low cal too. Also, if you drizzle some fresh lemon juice over it right before serving, it becomes so tangy and all the more savoury. This is dry in texture unlike lentils which usually have gravy, but this is very very tasty.

    Recipe #9779

    My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.

    Recipe #173421

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