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Soups & Stuff / Soups


RecipeRating
Winter Vegetable Soup with Sunburst
Serve sprinkled with a little fresh dill and cheese - OR - to create a sunburst effect, garnish instead with a spoonful of yogurt and pull the tip of a knife through to look like the sun. NOTES : From Bonnie Stern's "Appetizers" cookbook, this recipe serves 6 to 8. ----- ----------
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Winter Vegetable Soup with Black Barley
After 8 minutes, quick-release pressure. Remove lid, tilting it away from you to allow excess steam to escape. Ladle out about 'A cup of broth and blend in 2 tablespoons of Dilled Mustard Cream. Stir this mixture back into soup. Taste soup and add a generous amount of pepper and more salt, if needed. Ladle soup into large bowls and spoon a dollop of Dilled Mustard Cream in the center of each portion. Per serving with 1 tablespoon cream: 204 cal.; 5g prot.; 4g total fat (1g sat. Fat); 36g carb.; 10mg chol.; 288mg sod.; 11g fiber NOTE: Organic black barley is available from Gold Mine Natural Food Co.; Call (800) 475-3663. Recipe by: Vegetarian Times, January 1999, page 36 ----- ----------
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Winter Vegetable Soup
cook them for 2 1/2 to 3 hours. Add the rice 15 min. before serving. Posted to MM-Recipes Digest V4 #8 by janet on Feb 14, 1999, ----- ----------
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Winter Squash Soup
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ----------
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Winter Squash And Pear Soup
substituted for squash. By Bev Bennett. Recipe by: St. Louis Post-Dispatch 2/19/96 Posted to JEWISH-FOOD digest by Nancy Berry on Oct 04, 1998, ----- ----------
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Winter Melon Soup
resembling heavy cream. Pour enough into boiling soup, stirring, to thicken soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10 minutes. Swirl in sesame oil and serve immediately. Yield: 4 servings Recipe by: TASTE SHOW #TS4799 ----- ----------
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Winter Broccoli And Cinnamon Soup
pan, stir in the cinnamon and reheat gently, then serve. ----- ----------
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Wild Rice, Mushroom And Barley Soup
NOTES : Nutritional info Recipe by: February 1997 Vegetarian Times ----- ----------
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Wild Rice And Mushroom Soup
NOTES : Cal 313 Fat 2.5g Sat Fat 0.3g Carb 69.2g Fib 9.5g Pro 10.5g Sod 982mg CFF 6.6% Recipe by: Veggie Life, Nov 1996, pg 24 Posted to EAT-LF Digest by Reggie Dwork on Feb 07, 1999, ----- ----------
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Wild Rice And Mushroom Soup
prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired. Serves 4. Bon Appetit March 1992 ----- ----------
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