200 Soups

by Madge Baird

Overview

Stir up pots full of scrumptious soups swimming with a wide variety of taste-tempting ingredients—from the author of Simply Soup.
 
200 Soups is chock-full of tasty recipes using beans and lentils, fresh and frozen vegetables, beef, chicken, pork, fish, potatoes, tomatoes, and anything else you can find in the pantry. From simple Asian broth-based soups to creamy soups of pureed vegetables and hearty stews and chowders, home cooks will find a variety of recipes and techniques that build confidence in the kitchen while providing delicious, nutritious meals. 
 
Recipes include: Broccoli Slaw Soup, Carrot Velvet Soup, Creamy Fresh Tomato Soup, Stone Soup, Pepperoni and Pasta Soup, Chicken Wonton Soup, Mongolian Hot Pot, Corn Chowder, Chicken Gumbo, Mom’s Beef Stew, Cheesy Crab Soup, Fiery Lentil Soup, Game Day Chili, Easy Taco Soup, and more.

Product Details

ISBN-13:	9781423623328
Publisher:	Smith, Gibbs Publisher
Publication date:	05/29/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	381 KB

About the Author

Madge Baird is a seasoned cookbook editor who has taught soup classes in her community for many years and is the author of 101 Things To Do With Rotisserie Chicken. She is the owner of Farmgirl Produce, a small farm and farmers market business in her hometown of Clinton, Utah.

Read an Excerpt

Cream of Dilly Mushroom Soup

Just twenty minutes from start to serve. A mushroomlovers delight can be eaten as soup, or served as a sauce for chicken, steak, or meat loaf.

Makes 6 -8 servings

2 tablespoons olive oil

1 tablespoon butter

1 medium onion, chopped

8 ounces white mushrooms, sliced

2 teaspoons dill weed

1 (14-ounce) can vegetable broth

2 tablespoons sour cream

1/2 teaspoon paprika

1 teaspoon seasoning salt

4 tablespoons flour

1 cup milk

3 ounces plain yogurt

Salt and pepper

In a medium saucepan, heat oil and butter. Sauté onion on medium-high heat until it begins to turn translucent. Add mushrooms and continue sautéing until they turn glossy and darker. Sprinkle with dill weed and cook 1 minute longer. Stir in broth, sour cream, paprika, and seasoning salt. Bring to a boil.

Whisk or shake flour into the milk. Add milk and yogurt to the saucepan and bring to a boil over medium-high heat, stirring, until soup thickens. Taste and adjust flavor with salt and pepper if desired. Serve.

Table of Contents

4 Helpful Hints

6 Pureed & Cream Soups

26 Vegetable Soups

58 Broth-Base Soups

70 Potato Soups

84 Poultry Soups

114 Meat Soups

144 Fish & Seafood Stews, Soups, & Chowders

162 Bean, Pea, & Lentil Soups

186 Soups from the Pantry

200 Index