This category pertains to mushroom soups and stews.
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Subcategories 1
Related categories 3
Sites 16
Easy to make recipe using carrots, onion, and celery.
Using meat, stock, and sherry. Serves two.
Made with leeks, carrots, celery, butter, and onions. Six servings.
Assorted varieties with tomato paste, white port, and chicken broth. Four servings.
Serving four, this recipe calls for soy sauce, parsley, garlic, and thyme.
Your choice of stock, dill, sherry, white wine, soy, and garlic. One serving.
Low-calorie recipe making four servings and using beef stock.
A Cooking Under Pressure recipe that uses lima beans, leek, green pepper, garlic, and dill.
Traditional ingredients made with beef. Serves eight.
Using nuts, butter, soy sauce, sherry, and a variety of vegetables.
From the Hazel Meyer Freezer Cookbook using your choice of broth with traditional ingredients.
From A Cook's Book of Mushrooms using dried cepes, onion powder, sugar, butter, and soy sauce.
From the Cooking Monday to Friday Show. Serves two.
Calling for porcini, shiitake, nutmeg, parsley, chives, and canned ingredients.
Combines potato, bacon, carrots, and broth.
Calling for potatoes, porcini, leeks, chicken or vegetable stock, and herbs. By Barbara Kafka. Makes three quarts.
Traditional ingredients made with beef. Serves eight.
Using meat, stock, and sherry. Serves two.
Combines potato, bacon, carrots, and broth.
Using nuts, butter, soy sauce, sherry, and a variety of vegetables.
From the Cooking Monday to Friday Show. Serves two.
A Cooking Under Pressure recipe that uses lima beans, leek, green pepper, garlic, and dill.
From the Hazel Meyer Freezer Cookbook using your choice of broth with traditional ingredients.
Assorted varieties with tomato paste, white port, and chicken broth. Four servings.
Low-calorie recipe making four servings and using beef stock.
Calling for porcini, shiitake, nutmeg, parsley, chives, and canned ingredients.
Made with leeks, carrots, celery, butter, and onions. Six servings.
Your choice of stock, dill, sherry, white wine, soy, and garlic. One serving.
From A Cook's Book of Mushrooms using dried cepes, onion powder, sugar, butter, and soy sauce.
Serving four, this recipe calls for soy sauce, parsley, garlic, and thyme.
Calling for potatoes, porcini, leeks, chicken or vegetable stock, and herbs. By Barbara Kafka. Makes three quarts.
Easy to make recipe using carrots, onion, and celery.
