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    From the October 2013 Issue of Food Network magazine

    Recipe #512559

    1 Reviews |  By Dantana

    This is a great fall recipe that is from my favorite cookbook!

    Recipe #508312

    From the Sept/Oct 2013 Issue of Cooking with Paula Deen. Prep and Cooking time are estimates as none were listed.

    Recipe #507141

    This recipe comes from Donna Elick of

    Recipe #499697

    1 Reviews |  By Keee

    I thought this soup was really good but not as good as panera's, which topsecreet recipes claim it is. Then again, I subsituted a mixture of light butter and no-fat butter spray for the sweet cream butter so that probably made a lot of difference. Either way, using my low-cal butter mixture and no cheese or croutons, I made this soup for about 40 calories per cup and it's a great filling soup for a diet. PS - If you have a food processor, save yourself tons of time by processing the onions!

    Recipe #350052

    Adapted from The Crockery Pot Cookbook. One of the very best onion soups I have ever tasted!

    Recipe #19515

    St. James's Gate is the address for the "Guinness Brewery" in Dublin, Ireland. The "Guinness Black Lager" enhances Lager a Rustic Flavor to the Potato Leek soup.

    Recipe #498431

    Recipe #494418

    This is my all time favorite chicken tortilla soup! I could eat it everyday!

    Recipe #494120

    Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. For the best flavor, make the soup a day or two in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. From America's Test Kitchen.

    Recipe #493446

    Found this recipe on Rachael Ray's website!! Great way to use up leftovers from your St. Patrick's Day feast!

    Recipe #217991

    Recipe #424697

    This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup. From

    Recipe #30543

    If you've ever eaten Vietnamese food and not had this, you have been missing out. Very good and pretty healthy. I'm sure someone from Vietnam could critique this to death. I've had lots of Vietnamese food and this tastes pretty authentic.

    Recipe #28814

    From Penzy's Thanksgiving Catalog, submitted by Brohter Aelred. He notes 8 cups dark turkey meat chopped can replace the chicken breast. He highly recommends using the Parmesean cheese rind as it adda alot to the flavor of the soup. Prep and Cooking times do not include stock making time.

    Recipe #489676

    Recipe posted in the July/August 2012 Taste of the South magazine, courtesy of Donald Nunn.

    Recipe #489679

    From Taste of the South Oct/Nov 2012 Magazine. Prep time is an estimate and includes pureeing time.

    Recipe #489680

    1 Reviews |  By Hanka

    Smooth texture, sweetness from pumpkin and bit of saltiness from crispy bacon that's what it taste like my super simple pumpkin soup.

    Recipe #488410

    There is a restaurant in Buffalo NY famous for chicken wing soup after many tries and Bills games later I have been told mine is better. I usually make this recipe x4 for tailgate parties

    Recipe #487506

    This recipe From TGI Friday's for French Onion Soup!

    Recipe #468932

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