Soups & Stew recipe collection

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Persian chicken and prune stew (khoresh) slow-cooked with turmeric and root vegetables, finished with lemon juice. A sweet-tart braise that cooks itself in the crockpot.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Makvlis Supi is a Georgian cold blackberry soup with garlic, cilantro, mint, thyme, cucumber, and a splash of vinegar. Sweet-savory chilled summer soup, served with a swirl of sour cream.

Mama Chio's shellfish cioppino simmers Dungeness crab, lobster, shrimp, scallops, clams, and halibut in a sherry-laced tomato broth. The Italian-American San Francisco classic at its richest.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.