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Soups & Stuff / Soups |
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| Recipe | Rating |
| Winter Vegetable Soup with Sunburst
vegetables you have used, the soup may be too thick. If so, simply add a little stock or water.) Taste soup and season with salt and pepper if necessary. 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
Stir in cabbage, celery, parsnips, and salt. Return to high pressure and cook 8 minutes. Meanwhile, make Dilled Mustard Cream. In medium bowl, mix sour cream, mustard, dill and lemon juice. Add more mustard or lemon juice to taste. Set aside. 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
Chop the celery, carrots, cabbage, and green beans finely. Combine them with the rest of the ingredients in water to cover (except the rice), and 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 |
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| Winter Squash Soup
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com 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
food processor until pureed. Return to pan. Add wine and heat through. Add cream and season to taste with salt and pepper. Yield: 4 cups; 2 generous servings. Note: Two cups canned unsweetened pumpkin puree can be substituted for squash. By Bev Bennett. Recipe by: St. Louis Post-Dispatch 2/19/96 Posted to JEWISH-FOOD digest by Nancy Berry |
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| Winter Melon Soup
Add the winter melon, the tomato, the peas and the baby corn. Bring soup to a boil. Mix together the cornstarch with enough cold water to make a liquid 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
3. Allow to cool a little before liquidising until smooth. Return to the pan, stir in the cinnamon and reheat gently, then serve. ----- ---------- |
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| Wild Rice, Mushroom And Barley Soup
Remove soup from heat and let stand about 10 minutes before serving. Ladle into bowls and serve if desired with warm dark bread. Makes 6-8 servings. NOTES : Nutritional info Recipe by: February 1997 Vegetarian Times ----- ---------- |
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| Wild Rice And Mushroom Soup
our house... the 2 of us ate almost all of it. Entered into MasterCook and tested for you by Reggie & Jeff Dwork |
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| Wild Rice And Mushroom Soup
Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be 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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| Wild Rice And Mushroom Soup
Puree the soup with a handheld blender or in batches in the bowl of a food processor or in a blender and then return the soup to the stockpot. Add the cream, rosemary, and thyme and cook for about 15 minutes. Add the rice and cayenne sauce and season to taste with salt and pepper. Ladle soup into soup bowls and serve hot. Per serving: 391 Calories (kcal); 18g Total Fat; (46% calories from fat); 7g Protein; 37g Carbohydrate; 54mg Cholesterol; 2220mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Mushroom Soup with Thyme
supermarkets. Makes 12 servings. Bon Appetit November 1999 Per serving: 747 Calories (kcal); 24g Total Fat; (30% calories from fat); 13g Protein; 108g Carbohydrate; 62mg Cholesterol; 276mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Mushroom Soup with Sherry
chives. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6340 broadcast 01-08-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Wild Mushroom Soup with Port
an electric blender until smooth and return to the pan. Now add the double cream and bring gently to the boil. Add the remaining port and continue to simmer for a couple of minutes. Finally pour in the remaining stock, add the mustard, adjust the seasoning, stir well and serve. NOTES : This is a good way of making a relatively small number of wild and dried mushrooms go a long way. It is a very rich soup and you won't need huge quantities of it. ----- ---------- |
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| Wild Mushroom Soup
Add the chicken stock when the juices start to dry up and cook for 10 minutes on a slow simmer. Then add the milk, bring back to the boil and simmer for another 5 minutes. Adjust the seasoning with salt, pepper and nutmeg and allow to cool for a while. Put the mixture through a processor until it has a smooth to medium texture ~ not too smooth though. Serve in warm bowls with a swirl of fresh single cream, garnished with the fried wild mushrooms and a sprinkling of chopped parsley. ----- ---------- |
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| Wild Mushroom Soup
blend until it is smooth. Then pass the soup through a 'mouli' or sieve to remove any of the stalks etc. Continue this until all of the soup is sieved. Place the cream in the liquidizer to pick up any fusty bits from the machine. Return the soup and the cream to the pan and add milk to thin the soup a little. Stir well until it is all very well blended. Test and adjust seasoning. To serve, ladle the soup into a warmed bowl and garnish with a few Enoki mushrooms and the finely chopped flat-leaf parsley. ----- ---------- |
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| Wild Mushroom Soup
4 Add the parsley leaves to the soup, blitz with a hand blender to a puree, stir in the cream and cook until heated through. Season to taste. 5 Ladle some of the soup into a serving bowl. Garnish with a handful of the croutons and serve at once. Recipe by: Anything You Can Cook ----- ---------- |
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| Wild Mushroom And Crab Soup with Dumplings
stirring constantly for over all browning. Remove from the fryer and drain on a paper-lined plate. Season with Emeril's Essence. Ladle the soup in a shallow bowl. Arrange the wontons in the center of the soup. Garnish with chives. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2380 broadcast 05-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-09-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Wholesome Soup with Pasta
Sprinkle some grated cheese on top. Serve steaming hot with warm garlic rolls or bread. Making time: 10 minutes Makes: 3-4 servings ----- ---------- |
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| Whitebait Soup
for another 3 minutes, then remove from the heat. Season with salt and pepper, whisk in the beaten egg and transfer to a warmed soup tureen to serve. ----- ---------- |
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| White Gazpacho Soup
the soup, then puree, in batches, in a blender or food processor until smooth. Return the soup to a saucepan and whisk in the ground almonds and cream. Season with salt and reheat, without boiling. Serve immediately, or cool and chill before serving garnished with small sprigs of mint. ----- ---------- |
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| White Corn And Chipotle Soup (Vegetarian)
If corn isn't in season, use frozen corn and a quart of vegetable stock for the water. Restaurant: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf. Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf ----- ---------- |
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| White Bean Tortilla Soup with Basil And Orange
about 10 minutes. Stir in zucchini and tortilla strips. Cover and simmer 3 minutes to heat through. Season with salt & pepper. Sprinkle cheese on top, if desired. By "Karen C. Greenlee" |
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| White Bean Soup with Red Swiss Chard
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "The Cuisine Of California" From the TV FOOD NETWORK - (Show # CL-9112 broadcast 04-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Diane Worthington ----- ---------- |
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| White Bean Soup with Pistou
minutes. Add the vegetable stock, and cook for 30 minutes. Add the white beans and herbs 10 minutes before the end. For the pistou:Mix together the basil, garlic, olive oil and parmesan. Place this mixture into the base of the soup tureen, or a little in the base of each soup bowl and pour the soup over the top. Notes Garnish with crispy pancetta. NOTES : This substantial soup boasts a variety of fresh vegetables. ----- ---------- |
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| 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 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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