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    You are in: Home / Cookbooks / Soups and Stews
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    32 recipes in

    Soups and Stews

    Soup is one of my comfort foods, either to start a special meal or as the main part of a light meal. So these are my favorite ones.
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    2 Reviews |  By Dave

    This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.

    Recipe #4505

    This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.

    Recipe #316158

    9 Reviews |  By Evie*

    Full of flavour!

    Recipe #13817

    I made this for my in-laws when they were visiting over the Christmas holidays. It is a very hearty soup.

    Recipe #109617

    Very good! Easy to make.

    Recipe #33752

    2 Reviews |  By Kanzeda

    I really like the way mashing some of the beans gives the soup a thicker texture. This freezes VERY well, just leave out the cheese.Let it thaw in the fridge, then microwave to heat. Add a Cheese and Herb Corn muffin #22536, for a wonderful under 400 calorie lunch.

    Recipe #137112

    19 Reviews |  By kalla

    This is a great recipe from a coworker, who got it from a Health Canada publication like 20 years ago. Kids like it, and if there are leftovers (rarely!) simmer it down and add a little butter and you have a great, healthy pasta sauce.

    Recipe #63102

    This is usually our Christmas dinner soup. Very rich and yummy ... albeit not at all calorie-wise.

    Recipe #307737

    If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it’s a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I’m going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.

    Recipe #120393

    When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.

    Recipe #114169

    Another yummy Fall soup

    Recipe #35411

    Recipe #8523

    The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.

    Recipe #123854

    This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.

    Recipe #106611

    This delicious soup was "tweaked" by our friend Dick and delivered to us one night when I was recovering from a hospital stay along with some cornbread and a salad.

    Recipe #268965

    75 Reviews |  By Dave

    The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

    Recipe #4897

    Another tasty recipe from my friend Leslie. She used to make large pots of this to serve to our choir between performances.

    Recipe #492114

    This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago.

    Recipe #169881

    This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

    Recipe #46837

    Recipe #52207

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