1 - 10 of 59 for winter soups
Result Page: 1
Peel 1 large ... for a thinner soup). Add 2 ... taste. Simmer for 10 minutes. Garnish each bowl with a sprig of fresh dill. Serve with a French baguette.
Mix 1/3 cup ... in pot. Put soup ingredients into cavity ... and the soup stock. In these cases, enlarge the melon cavity by cutting out some of the pulp.
Saute onion in ... potatoes in the soup are must barely ... parsley and bay leaves. Serve very hot, garnished with strips of leek, carrot, and mushroom.
Use at least seven kinds of beans (Great Northern, Navy, black, garbanzo, split peas, pinto, red beans or lentils, etc.). Rinse beans and cover with ...
Wash beans and ... hour longer. Remove the bone, cut up meat and return to soup. Makes approximately four and one half quarts. This soup will freeze well.
Trim excess fat ... 20 minutes until barley and celery are tender. Add salt and pepper to taste. Enjoy add any combination of winter vegetables desired.
1 package marrow ... is unavailable. Sprinkle soup meat with salt, ... about 2 or 3 hours, stirring periodically. The longer you simmer it, the better it is.
Cook and drain ground beef; stir in onion and green pepper in a large cooking container (I use a very large iron skillet). Stir in sauce mix, water, ...
Melt the butter; ... quart of homemade soup stock or a ... dumplings on the mixture. cover closely; cook 10 minutes longer. Serve plain or with grated cheese.
Heat oil in Dutch oven over medium heat. Add carrots, parsnips, celery, onion, garlic and thyme. Cook, stirring frequently, until slightly softened, ...
Result Page: 1
top of page