Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.
Author: Martha Stewart
Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.
Author: Martha Stewart
This healthy soup is packed with low-fat, high-fiber, protein-rich lentils that will you leave you feeling satisfied.
Author: Martha Stewart
These hearty dumplings give extra body to this classic chicken soup.
Author: Martha Stewart
This is a simple, hearty soup that can be the centerpiece of weekday lunches.
Author: Martha Stewart
This is a recipe from chef Anthony Bourdain, host of "No Reservations" and author of eight books, including best seller "Kitchen Confidential." A 31-year...
Author: Martha Stewart
A simplified version of poule au pot (chicken in a pot), this comforting dish showcases the first of the season's root vegetables. Here, the cooking liquid...
Author: Martha Stewart
This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart
This delicious soup is full of fat and fiber for a fresh way to get your daily dose of avocado.
Author: Martha Stewart
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.
Author: Martha Stewart
Author: Martha Stewart
Often used in Thai, Vietnamese, and Indian cooking, lemongrass adds a fresh, clean, citrus note to nutty-tasting soba noodles, a perfect soup for lunch...
Author: Martha Stewart
Author: Martha Stewart
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought...
Author: Martha Stewart
Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.
Author: Martha Stewart
To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Author: Martha Stewart
A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon...
Author: Shira Bocar
Author: Martha Stewart
Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian...
Author: Martha Stewart
This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.
Author: Martha Stewart
Author: Martha Stewart
Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.
Author: Martha Stewart
Fresh corn and bacon give this shrimp chowder a sweet-and-smoky flavor. Use the edge of a spoon to scrape every last bit of pulp from the cob -- it adds...
Author: Martha Stewart
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such...
Author: Martha Stewart
Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.
Author: Martha Stewart
This sweet and velvety favorite is more than a satisfying dinner -- it's a winter elixir.
Author: Martha Stewart
Recreating your favorite Asian take-out dishes at home is easy and much healthier.
Author: Martha Stewart
Savory porcini and cremini mushrooms are accompanied by mellow diced Vidalia and yellow onions and shallot in this wintry soup. Before added to the vegetables...
Author: Martha Stewart
Heavy cream fashioned into a doily-inspired pattern on top of this soup will float for a considerable amount of time -- long enough to allow you to create...
Author: Martha Stewart
Use the neck and giblets of the turkey for a richly flavorful stock.
Author: Martha Stewart
Poaching shrimp and cod in wine-and-garlic-spiked fish stock elevates their flavor but keeps calories minimal. If you can't find fish stock at your grocery...
Author: Martha Stewart
Comforting and nourishing, this twist on a classic homemade staple is a light yet filling meal that everyone in the family will love.
Author: Martha Stewart
Any combination of wild mushrooms can be used in this smooth, creamy soup.
Author: Martha Stewart
Pozole is a hearty hominy-based stew from Mexico that has numerous iterations. In this green version, tart and tangy ingredients like tomatillos, cilantro,...
Author: Martha Stewart
Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying...
Author: Martha Stewart
This soup is a play on classic French onion soup with melted Gruyere. Sauteed chestnuts add a little crunch.
Author: Martha Stewart
The cold temperature of this beautifully purple beet soup makes it a perfect foil for swelteringly hot days.
Author: Martha Stewart
This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling...
Author: Martha Stewart
Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances...
Author: Martha Stewart
This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.
Author: Martha Stewart
Get your daily dose of protein in this delicious lentil soup from chef Alain Allegretti of Allegretti restaurant.
Author: Martha Stewart
This soup is a cinch to make, but allow time for the mint ice to freeze. The pea soup may appear slightly thick but will thin as the mint ice melts. If...
Author: Martha Stewart
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Author: Martha Stewart
White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.
Author: Martha Stewart
This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.
Author: Martha Stewart
Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.
Author: Martha Stewart
This recipe for pureed beet soup is from the January/February 2008 issue of Everyday Food.
Author: Martha Stewart