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"This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock."

Ingredients: leeks, fresh bay leaves...

"This simple stock, adapted from a recipe in "Mastering the Art of French Cooking," is a wonderful base for many soups, sauces, and, of course, for Julia's boeuf Bourguignon."

Ingredients: cloves, leeks, beef bones...

"This is basically aigo bouido(which translates into garlic bouillon), kicked up a bit with a little tomato to make a hearty stock. This is a very old preparation once made by most housewifes in Provence. It's immensely fortifying, good for colds and hangovers, as well as a great foundation for potato dishes and winter stews. Economical and delicious!..."

Ingredients: cloves, French bread, garlic...

"This delicious pistou is actually taken from a Provencal Vegetable Soup recipe by the Barefoot Contessa. The pistou is meant to be added to the soup just before serving. While a wonderful addition for the soup, it was hard to keep my DH from eating all the pistou on crusty Italian bread! Now it is requested on a regular basis and tastes great with..."

Ingredients: olive oil, parmesan cheese...

"Posted in response to a technique request. This creates a crystal clear broth. You can also substitute ground chicken and chicken broth to make a chicken consomme. This recipe is from "On Cooking" by Labensky and Hause. You can add anything you like to it: cooked beef, cooked vegetables, croutons, or use it as a base for soups."

Ingredients: cloves, dried thyme...

"Soup fit for a king (and his mistress)

Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the “faux-potato” in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during..."

Ingredients: chives, leeks, nutmeg...

"This soup is simple to make after work or school. My friend thinks it is as good if not better than any we've had in a restaurant."

Ingredients: extra virgin olive oil, French bread...

"I love outback french onion soup. I haven't found a recipe that a perfect match so I keep playing with them. I found this one to be very delicious and pretty simple to make."

Ingredients: garlic powder, gruyere cheese...

"This recipe is based on the one in the Panera Bread cookbook. I've modified it slightly, primarily to reduce quantity. The recipe calls for sliced onions, but my family prefers smaller pieces in the soup, and Panera serves it with chopped onions in our local store. This tastes a lot like the soup there."

Ingredients: salt & fresh ground pepper, fresh thyme...

"Adapted from a recipe in my microwave book as well as from others online. We love this and it is easy because you can make the soup base, freeze it then reheat when needed and add the seafood minutes before eating. I sometimes like to serve it with rice but usually just with crusty bread. Don't overcook fish or seafood and stock must not be..."

Ingredients: oranges, zest of...

"Chef Pepin's recipe for a tasty vegetarian stock."

Ingredients: dried marjoram, dried oregano...

"I have had several different versions of Soupe Au Pistou over the years. While they have all been excellent, I wanted to do my own "twist" on it, so this version is the BKWitch way."

Ingredients: shell pasta, fresh ground black pepper...

"A staple in French cooking and time-consuming to make, but well worth every minute!
It must be absolutely fat free to become clear.
This recipe calls for some cooking experience and a lot of care and patience--please follow the instructions carefully!
The list of ingredients states beef round steak, which I couldn't alter...it means..."

Ingredients: egg whites, fresh parsley...

"From Julia Child's 'Mastering The Art of French Cooking.'"

Ingredients: cooking oil, chicken necks...