577 bouillon recipes

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Classic beef lasagna with ricotta filling, bechamel sauce, and layers of mozzarella and Parmesan. A hybrid Italian-American recipe that uses both white and red sauces for creamy richness.

Chinese chicken with ramen noodles, bell peppers, carrots, and onions in a ginger-sherry-soy sauce. Chicken gets a cornstarch velvet marinade for tender, silky strips. Budget-friendly one-skillet dinner.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Hearty Dutch vegetable soup with tender curry-spiced meatballs made from bread-soaked ground beef or veal. Simmered in beef bouillon with carrots, celery, onion, and thyme. A one-pot meal.

A refreshing change of pace from traditional chicken noodle soup. Using cheese tortellini instead of plain noodles makes for a pleasant and filling take on an old classic.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Vegan cream of broccoli soup uses blended raw cashews and potatoes for body, no dairy required. Silky, plant-based, and ready in 35 minutes.

An excellent way to use up my leftover turkey. Great flavour!

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

Easy Swiss steak braised in Mexican-style stewed tomatoes and beef bouillon until fork-tender. A simple, old-fashioned comfort dinner served over mashed potatoes.