Ingredients:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4-inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length-wise,
then cut in 1/4-inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16-inch strips
1 1/2 cups sausage link – spicy, pre-cooked, cut in half
length-wise, then cut at an angle into 1/2-inch slices
3/4 cup heavy whipping cream
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Ingredients:
3/4 c. minced onion
1/3 c. beef bouillon
4 tsp onion powder
1/4 tsp crushed celery seed
1/4 tsp sugar
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Ingredients:
2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
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Ingredients:
12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)
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8 oz Medium Egg Noodles, uncooked
8 14 1/2 oz cans low-sodium chicken broth
2 large eggs
4 Tbs water
1/2 cup grated Parmesan cheese
1/2 tsp freshly ground black pepper
1 cup frozen chopped spinach, thawed and drained well or 1 cup chopped fresh spinach, stems removed
Salt to taste Continue Reading

Ingredients:
1 1/2 Pounds broccoli — fresh
2 Cups water
3/4 Teaspoon salt
1/2 Cup Cornstarch
Mix With 1 Cup Cold Water
1 Pint half and half
1 Pound Velveeta
1/2 Teaspoon pepper
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Ingredients:
1/2 pound Firm white onions — sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese — shredded
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1 can (14.5 oz) asparagus cuts and tips
Milk
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup flour
1/2 tsp salt
1 tsp chicken bouillon Continue Reading

You can experiment by adding Asian flavorings to this soup.
5 cups chicken broth
1 1/2 cups chopped and trimmed watercress
1 package fresh Enoki mushrooms Continue Reading

Ingredients
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2″ fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves
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Ingredients:
100 – 200 g of cooked and
deshelled mussels (see the
basic recipe)
500 ml of saffron-spiced
mussel bouillon (see the
basic recipe)
6 slices white bread, at
least two days old
3 tbsp extra virgin olive
oil
2 garlic cloves
125 ml whipping cream
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Ingredients:
100 g of cooked and
deshelled mussels (see the
basic recipe)
500 ml (2 cups) of
saffron-spiced mussel
bouillon (see the basic
recipe)
100 g rice vermicelli,
broken down into short
pieces
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Ingredients:
250 g shelled
shrimps
3 egg yolks
250 ml (light) cream
250 ml dry white
wine
1 fish bouillon cube
0.2-0.5 g saffron
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Ingredients:
100 g pine nuts
3 egg yolks
250 ml chicken
bouillon
250 ml cream
saffron, ouzo or
cayenne pepper
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Ingredients:
500 g of fennel bulb
200 ml dry white
wine· 100 g smoked
chicken breasts or
shrimps
chicken bouillon
cube
125 ml crème
fraiche
2 tbsp ouzo or
Pernod
200 ml water
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Ingredients:
3 ripe avocados
350 ml chicken broth
200 ml whipping
cream
30 ml lemon juice
30 ml cognac (or
brandy)
curry, salt and black
pepper
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