Consomme soup/6 recipes

Very good soup and a lot of fun with tortilla stripes.. A little bit too sour for me, but only a little bit.. Thanks, my photo is at the top of the page..

A hearty vegetarian cheese tortellini soup recipe with stovetop and optional super fast microwave directions. Packed with veggies.

Harvest Time Pumpkin Soup recipe

Broccoli Cheddar Beer Soup recipe

A good way to use up your leftover bread with this garlicky roasted tomato and onion soup! Tons of roasting flavours brings the soup to another level.

Cheesy Roasted Pear, Butternut and Leek Soup recipe

These mini lemon meringue tarts are so cute and handy, and they taste amazingly delicious, buttery shell with lemony filling, topped with fluffy meringue. They are perfect sweet treats at any occasion.

A hearty yet wholesome winter soup is made with apple, potato, butternut squash, cheddar and prosciutto, simmered in a mixture of cider, broth and milk. It's creamy, tasty and packed with goodness.

Conner Prairie Pumpkin Soup recipe

Homemade Tomato Soup I recipe

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Fruity, creamy, smooth, satisfying...This easy to make dessert has almost all the satisfactions in it. Definitely not hard to indulge into a second one or even a third. Hmm, yum!

Bacon, beer and cheese turned into decadent soup.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Found this recipe in donna hay magazine, and I just happened to have all the ingredients this recipe called for. I did make a few changes and cook it differently. The frittata came out delicious, but next time I will cook it on the stove top first to give a nicely browed bottom, then broil at the last a few minutes.