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    You are in: Home / Cookbooks / Soups/Sandwiches
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    100 recipes in

    Soups/Sandwiches

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    As I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!

    Recipe #135215

    Recipe courtesy Giada De Laurentiis, Everyday Italian. I can't wait to make this one! (minus the pork)

    Recipe #154050

    The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

    Recipe #162173

    This soup is fantastic to come home to when you've been outside in the cold all day. This goes great with some crusty rye bread and a marinated cucumber salad....YUM!

    Recipe #74533

    7 Reviews |  By Bev

    This soup stands on it's own as a main course. Serve with Italian bread and a tossed green salad. To save time, before cooking I use the kitchen shears to cut up the bacon. To cook, stir bacon with a wooden spoon till crisp. This recipe comes from Gourmet Magazine.

    Recipe #23354

    I have browsed this site for many years and have finally come up with a recipe I felt was good enough to be posted here. I hope you enjoy this one as much as I've enjoyed the many that I've gotten from the rest of you!

    Recipe #101682

    One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup

    Recipe #607

    From www.TopSecretRecipes.com I got this copycat recipe off of Top Secret Recipes site.I love Friday's Black Bean Soup because of its spiciness and I was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or in the slow cooker.I brought this soup to a boil on the stove and then put it in the slow cooker and let it simmer on low for 2-3 hours. If you like black bean soup, you're gonna love this!

    Recipe #102274

    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

    Central Minnesota has welcomed people from many cultures and has been blessed by their food traditions. Here is a recipe for Bouja that came to us from Poland and has now become one of my home town's most enduring traditions, as well as a great fund raiser for local churches.

    Recipe #11437

    Another wonderful recipe from my favorite Middle Eastern deli. Recipe from the "Specialty of the House" column of the (Raleigh NC) News & Observer

    Recipe #161516

    This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor.

    Recipe #157050

    This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.

    Recipe #182297

    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

    This is a copycat version of the soup from the Olive Garden.

    Recipe #481

    This delicious soup recipe was given to me by a good friend from Louisiana about three years ago. Not only is it a great vegetable soup, it is low-fat, low calorie, and nutritious. I like to serve it with some good dark rye bread or a roll.

    Recipe #68373

    Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste that everyone, kids especially, seem to really like. The recipe came from a daughter, who is a great cook.....Sarahloves2cook.

    Recipe #70912

    1 Reviews |  By Rita~

    Louis XIV more over or join me in enjoying my soup. I tried to get ever type onion I could find in my grocery store into this soup. Nine of the ingredients are in the genus Allium family. If you want to stick to one, two or 9 kinds of onion thats fine. But do give it a try! The rich flavor of the base is from the caramelized onions so be sure to have time for them. Sherry is used to enhance the caramelized onion flavor and to deglaze the pan. Bread slices need to be completely dry and toasted to hold the yummy cheese and stay afloat.

    Recipe #203544

    We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

    Recipe #133563

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