Glorious Soup Recipes

Yummy & tasty soup recipes posted daily!

Archive for the month “October, 2014”

Coconut-Tamari Mushroom Soup Recipe

Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside. Heat the olive oil in a large saucepan over

See full ‘Coconut-Tamari Mushroom Soup Recipe’here…


How To Make Split Pea Soup with Rosemary

Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and

See full ‘How To Make Split Pea Soup with Rosemary’ recipe here…

Recipe For Chocolate Soup II

Combine sugar, flour and cocoa. Put under broiler to brown, stirring frequently. Remove from heat. Add a little milk until creamy. Cool. Heat the remainder of the milk to boiling. Gradually stir in cocoa mixture, bring to a

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Spanish Style White Bean and Sausage Soup

Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside. In a large pot, combine the chicken stock and dry beans. Bring to a boil,

See full ‘Spanish Style White Bean and Sausage Soup’ recipe here…

Recipe For Egg Drop Soup (Better than Restaurant Quality!)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling

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Green Chile Chicken Soup Recipe

In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to

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Curried Winter Soup Recipe

Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and

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Potato Cheese Soup

In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender. In a separate large skillet over medium heat, saute the celery and

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Potato Cheese Soup

6 potatoes – peeled and cubed1 carrot, choppedwater to cover3 stalks celery, chopped1 onion, chopped1/2 cup margarine4 cups milksalt and pepper to taste2 tablespoons chicken soup base8 ounces processed cheese food, cubed1 tablespoon cornstarch1/2 cup

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How To Make Cream Of Green Chile Soup

Cut the tortillas into 1/4 inch-wide strips and leave them uncovered at room temperature until they are dry and crisp, about 24 hours (OR: Heat in iron skillet until dry and hot). In a 4-quart saucepan over low

See full ‘How To Make Cream Of Green Chile Soup’ recipe here…

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