All posts tagged "soup"
Vegetarian Apple-Butternut Squash Soup
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Veggie Stock Gold complemented with unsweetened applesauce. It’s incredibly simple to make. You can easily add...
- Posted March 25, 2017
Here is another great take on lobster bisque contributed by Greg Perls, one of our avid cooking fans and user of our More Than Gourmet products. Lobster at one time was the poor mans seafood and through...
- Posted July 23, 2016
For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It’s simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double...
- Posted April 7, 2015
Hearty Onion Soup
For an onion soup that lingers in your mind long after the last spoonful is gone… … try this creamy blend of caramelized onions that’s puréed with Riesling wine and a dash of sherry, along with the...
- Posted March 30, 2013
Lemon Asparagus Barley Soup
This is a satisfying variation on the Greek lemon chicken soup avgolemono. It’s easily made for vegetarians. The sunny colors will remind you of spring – just when young asparagus begin to come to market. Try it...
- Posted August 25, 2000
Velvet Carrot & Ginger Soup
With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Veggie Stock Gold, and high quality butter. A few spoons of rice, cooked with the carrots,...
- Posted May 12, 2000
Wild Mushroom Basmati Rice Soup
Not only is this a nourishing soup for the body as well as the soul but has that good down-home feeling. This adaptation is for a wonderful and delicious vegetarian dish but serves equally as well as...
- Posted March 25, 2000
Leek, Potato & Mussel Soup
Leek and potato soup is a classic in the realm of comfort soup. Add mussels to the simmering soup along with some Veggie-Glace Gold and it moves from simply superb to sublime simplicity. We like the mussels...
- Posted March 2, 2000