Today is Friday, November 21 2008 10:06 am
Soups & Stuff |
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| Recipe | Rating |
| White Bean Soup
celery, and garlic, stirring occasionally, for about 5 minutes or until tender. Stir in beans and herb soup mix blended with water. Bring the mixture to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until vegetables are tender. Stir in escarole and tomato and cook 2 minutes, or until heated through. Serve in warmed soup bowls and top with crumbled feta cheese, if desired. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| White Bean Chicken Chili
Mix all ingredients in large saucepan on mediumhigh heat. Bring to a boil; reduce heat to low. Simmer 10 minutes. Makes 8 (1 cup) servings. ----- ---------- |
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| White Bean And Vegetable Soup
hours, or until the beans are tender. Stir in the spinach is cooked, and stir in the wine, the additional broth or water to thin the soup to the desired consistency, and salt and pepper to taste. Discard the bay leaf, simmer the soup, stirring, for 5 minutes, and serve it sprinkled with the Parmesan and the cracklings if desired. To Quick Soak dried beans:In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour. Makes about 12 cups, serving 6 to 8. Gourmet March 1991 ----- ---------- |
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| White Bean And Saffron Soup
hour until beans are just tender. Stir in celery and carrots and simmer for 20 minutes. Add salt, pepper, saffron, zest, and juice, and simmer for 10 to 20 minutes more. By "Karen C. Greenlee" |
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| White Bean And Escarole Soup
Recipe Source: Martha Stewart Living - |
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| White Bean And Collard Green Soup
2.Add the beans, garlic, and as much of the collard greens as you can fit, cover and wait a few minutes for the greens to cook down. Keep adding greens in batches, waiting between additions for them to cook down, which they ultimately will. 3.Add black pepper to taste, and adjust the salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of parmesan cheese. www.molliekatzen.com 2/99 Recipe by: Adapted from "The Enchanted Broccoli Forest" ----- ---------- |
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| White Bean And Bacon Soup
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-047 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-13-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Wheat Flour Soup
Very good and easy to consume in fevers, coughs, inflammed throats and ulcers. Making time: 10 minutes Makes: 1 large bowl ----- ---------- |
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| West African Peanut Soup
Serve topped with plenty of chopped scallions or chives. Per serving: 362 Calories; 22g Fat (51% calories from fat); 13g Protein; 34g Carbohydrate; 1mg Cholesterol; 1361mg Sodium NOTES : Can substitute one 1 cup of white potatoe for 1 of the cups of sweet potato. Recipe by: Sundays at Moosewood Restaurant ----- ---------- |
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| Wendy Taylor's Tomato Soup
Per serving: 34 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wedding Soup
NOTES : Odyssey Family Restaurant is located at N82- W15380 Appleton Ave., Menomonee Falls. Featured in the Milwaukee Journal Sentinel May 20, 1998 when a patron requested the recipe this soup. She wrote: The soup "has a very rich and tasty broth and the dumplings are tender -- neither dry nor mushy. It's the best I've had in a long time. I ordered a cup with lunch and after tasting it I wished I would have ordered a bowl instead. With the fresh bread the Odyssey has, it would have been a meal in itself." REF: online see http://www.jsonline.com/letsgo/dining/recipes/ Recipe by: George Tsiampas, owner, Menomonee Falls, WI Posted to EAT-LF Digest by PatHanneman |
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| Wedding Soup
hours. Just before done, cook 1 lb of pasta (any type small pasta). Add to the soup. Serve and enjoy. Can sprinkle parmesan cheese over bowl of VARIATION: Mix 4 eggs, beat well, and add 1/4 cup romano cheese, grated, and 1/4 cup bread crumbs. Add to soup towards end of cooking time. Per serving: 319 Calories (kcal); 17g Total Fat; (48% calories from fat); 19g Protein; 22g Carbohydrate; 106mg Cholesterol; 177mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Watercress Soup
Per serving: 131 Calories (kcal); 6g Total Fat; (38% calories from fat); 4g Protein; 17g Carbohydrate; 1mg Cholesterol; 1132mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook ----- ---------- |
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| Watercress Soup
immediately. Cress originated in the Middle-East, and grew wild in France as early as the 14th century. At that time it was only used for medicinal purposes. ----- ---------- |
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| Watercress Soup
Meals, 8/92. MM: Lyn. Posted to MM-Recipes Digest V4 #5 by "Rfm" |
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| Watercress And Oyster Mushroom Soup
boil. Reduce again to thicken and slightly caramelise cream, giving a nuttie flavour. Stir caramelised cream into watercress puree and heat gently. Season to taste with salt and pepper. Garnish with reserved watercress leaves before serving. ----- ---------- |
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| Wanda's 15 Minute Soup
version you can use the mild Ro-Tel (or even regular diced canned tomatoes) and canned Pinto Beans. DIABETIC EXCHANGES per serving: IF USING GROUND SIRLOIN: Starch - 2; Lean Meat - 3; Vegetable - 1; Fat - 1 1/2 IF USING GROUND TURKEY: Starch - 2; Lean Meat - 2 1/2; Vegetable - 1 Recipe by: Star Telegram, Ft Worth TX Posted to EAT-LF Digest by Angie Phillips |
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| Virgin Onion Soup
Sprinkle grated cheese over top. LACTO PER SERVING: 218 CAL (31% from fat), 4g PROT, 8g FAT, 27g CARB. 465mg SOD, 13mg CHOL, 4g FIBER By "Karen C. Greenlee" |
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| Vietnamese Soup
Serve up for a hearty and complete Winter meal that's ready in about 30 minutes. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
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| Vietnamese Pork Ball Soup
the boiling stock over the rest, add a few drops of sesame oil and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Vietnamese Hot-And-Sour Shrimp Soup
tongs, remove and discard the lemongrass. Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minutes, or until heated through. Ladle into soup bowls, sprinkle with the scallions, and serve. Makes 6 servings, REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol.com] Recipe by: Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Vietnamese Hot And Sour Soup
and sauté for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 - 10 minutes until the flavors are well blended. Sprinkle with sprouts and basil leaves and accompany each serving with a wedge of lime. Posted to fatfree digest by "Jan Gordon" |
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| Vietnamese Fisherman's Soup
Fried Shallots, if desired, and serve immediately. Serves 8. Cuisine: "Vietnamese" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 65 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 10g Carbohydrate; 5mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
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| Vietnamese Beef Soup
~or- MAD-SQUAD@prodigy.net 07-18-1994 Recipe by: Jeff Smith ----- ---------- |
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| Vietnamese Beef Soup
bowls, then top with generous amounts of sliced lettuce and green onions and squeeze in lemon juice. Serves 8. Bon Appetit March 1995 Per serving: 1169 Calories (kcal); 55g Total Fat; (41% calories from fat); 106g Protein; 68g Carbohydrate; 236mg Cholesterol; 416mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Vichyssoise (Leek Potato Soup)
remaining ingredients and heat thoroughly while stirring, but do not bring to a boil. Serve either hot or cold. Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov. '97 Posted to JEWISH-FOOD digest by Nancy Berry |
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| Vermicelli Soup
Cover and simmer for 15 minutes; then uncover and cook for a further 30 minutes, stirring occasionally. When the mixture starts to dry out, it is ready to serve. Discard the onion, garlic, parsley and chillies and serve sprinkled with the parmesan cheese and chopped parsley or keep to reheat the next day. ----- ---------- |
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| Vermicelli And Swiss Chard Soup
vermicelli drops in each. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Venison Goulash Soup
approximate, use more, or less, as you wish. Cook gently, covered, for 3 hours. Check occasionally, and add more water as required. Remove coarse spices, and add celery and parsley. Serve with a bowl of sour cream, so each person can help themselves. NOTE: This recipe does not mention salt, or pepper, which in my opinion ought to be included. Posted by Karin Brewer. Courtesy of Fred Peters. Posted to MM-Recipes Digest by "John Weber" |
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| Venison Chili
stock and mix well. 3. Bring to a boil. Reduce Heat to low and cover. Add chili peppers. Simmer for two hours, stirring occasionally. 4. Add kidney beans and simmer for another 30 minutes. Remove bay leaf and serve hot. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ---------- |
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