Search

"This is one of the best soups I've ever made and it is even worthy of company. So simple, yet rich in deep, mushroomy flavor. The inspiration was zaar #26877, a delicious Mushroom Rice Casserole. I found I couldn't stop eating the liquid before putting the casserole into the oven and that gave me the idea that the base would make a delicious..."

Ingredients: dill, mushrooms, onions...

"Variation: Creamy peanut soup
Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan...."

Ingredients: chunky peanut butter, fresh ground black pepper...

"With most of the food in the house being saved for christmas eve/day, I was hard-pressed to find anything to eat. I decided to make soup out of canned goods i had in the house. Couldn't find a recipei liked, so i made up my own. It was really good and my parents couldn't eat enough of it. The tomato puree adds a thick body to the soup which..."

Ingredients: cooking oil, cilantro leaves...

"I have made this recipe for years. I guess it is my "best kept secret" for flavor but since my kids have convinced me to put all my family recipes on zaar here it is."

Ingredients: chicken base, aromatic bitters...

"This is an easy and delicious soup. The porcini mushrooms add richness and depth of flavour not often found in vegetarian soups. For a lighter broth, skip the purreeing step. The soup is based on a recipe from "Gourmet Magazine" (Dec. 2008).
Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating...."

Ingredients: dill, hot water...