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Soups Recipes
Please select a receipe: [ 914 Total ]
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White Onion Soup (Irish)

2 tb Butter
1 lb Onions, thinly sliced
1 lb Onions, thinly sliced
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[ More ] 7 Reads

West Indies Pepper Pot Soup

1/4 lb Salt Pork
1 1/2 lb Short Rib of Beef, 3" pieces
1 1/2 lb Short Rib of Beef, 3" pieces
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[ More ] 8 Reads

Wedding Soup

1 pk Soup bone
2 pk Beef Shank (cross cuts)
2 pk Beef Shank (cross cuts)
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[ More ] 10 Reads

Warm Beer Soup

1 c Beer
1 c Milk
1 c Milk
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[ More ] 9 Reads

Vichyssoise

4 tb Butter or margarine
4 Leeks; mostly white part
4 Leeks; mostly white part
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[ More ] 10 Reads

Very Simple Mushroom Soup

1 ea Text file
Given that morel season is here, I thought I would post a recipe for wild mushroom soup. This might work with regular mushrooms but I've only made them with fresh wild ones. Boletes aka the Porcini to be exact. If you can get them, they make a simply sublime soup. This recipe is from Joe's Book of Mushroom Cookery. Clean mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes. The soup is finished when the potatoes are cooked. Sharon Badian AT&T Bell Labs - Denver [email protected] From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
Given that morel season is here, I thought I would post a recipe for wild mushroom soup. This might work with regular mushrooms but I've only made them with fresh wild ones. Boletes aka the Porcini to be exact. If you can get them, they make a simply sublime soup. This recipe is from Joe's Book of Mushroom Cookery. Clean mushrooms well. Barely cover with water in a saucepan. Turn the heat on and cover the pot with a tight fitting lid. When the water comes to a boil, turn it down to a simmer for 10 minutes. The mushrooms will have given off their liquid and literally made their own soup. For every 2 cups of liquid, add 1 tsp each of salt and sugar and 1 tbl soy sauce. Add 4-5 scallions, sliced thin and 1/3 cup shoestring potatoes. The soup is finished when the potatoes are cooked. Sharon Badian AT&T Bell Labs - Denver [email protected] From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
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[ More ] 6 Reads

Velvet Chicken & Sweet Corn Soup

1/2 lb Boneless chicken breasts cut
-into 1/4" strips Marinade: 2 Egg whites, beaten
-into 1/4" strips Marinade: 2 Egg whites, beaten
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[ More ] 7 Reads

Vegetable Stock

2 T Safflower Oil
1 x Lg Onion, sliced
1 x Lg Onion, sliced
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[ More ] 9 Reads

Vegetable Soup with Lentils (Vegan)

1 c Lentils
6 c [stock]
6 c [stock]
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[ More ] 11 Reads

Vegetable Soup - Hasa

2 Tablespoons olive oil 2 medium carrots, peeled and chopped into
small pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1 teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes. Add remaining ingredients and bring to boil. Cover and simmer over medium-low heat for I hour or until vegetables are well-done. A touch of ginger adds a lot to this soup.
small pieces 1 large onion, chopped 2 cloves garlic, crushed 2 Tablespoons grated fresh ginger 2 medium potatoes, peeled and diced into 1/2-inch cubes 4 medium tomatoes, chopped I cup finely chopped coriander leaves 7 cups water 2 teaspoons salt I teaspoon pepper 1 teaspoon cumin Heat oil in a saucepan; then stir-fry carrots, onion, garlic, and ginger over medium heat for 8 minutes. Add potatoes, tomatoes, and coriander leaves and stir-fry for another 5 minutes. Add remaining ingredients and bring to boil. Cover and simmer over medium-low heat for I hour or until vegetables are well-done. A touch of ginger adds a lot to this soup.
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[ More ] 8 Reads

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