|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
Results 1 - 10 of 787 for french soups
Preheat oven to ... salt. Ladle the soup into ovenproof serving ... additional grated Parmesan cheese for sprinkling at table. Makes about eight servings.
Put the mushrooms in a saucepan with 1 tablespoon of butter, a few gratings of nutmeg, garlic, salt, and pepper, and 1 cup of water; cook over medium ...
Melt butter in ... to package. Once soup has simmered, add ... with provolone cheese and bake in oven for 5-7 minutes until cheese is golden brown. Enjoy!
Combine all beans. ... following recipe for French Market Soup. Yield: 14 ... Remove meat from bone, chop meat, and return to soup. Yield: 2 1/2 quarts.
Slice onions, saute in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast italian ...
Thickly slice onion ... pints of stock, one cup of red wine, two bay leaves and some thyme. Bring soup back to the boil, serve with toasted cheese croutons.
Preheat oven to ... broth and Lipton soup mix; simmer for ... evenly. Add cheese slices to top and bake until cheese is melted. Salt and Pepper to taste.
In a small ... stock to colour soup to golden tan. ... element of this dish I find that just a little brings out the natural sweetness of good brown onions.
Set oven temperature to 350°F. Lightly oil and brown bones, carrots, onions (not the 5 lbs) and celery until dark (90 min.). Place all in large pot ...
Saute onions until ... minutes. Combine onions, soup, salt, peppercorns ... 30 minutes. Toast French bread and sprinkle ... until cheese melts. (in memory)
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