5,712 stock recipes

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Five-ingredient kielbasa and bow tie pasta soup with canned tomatoes and chicken broth. A quick, hearty soup that goes from stovetop to bowl in 30 minutes with smoky sausage and al dente farfalle.

Creamy pate blended with cream cheese and topped with a shimmering bourbon-beef aspic. A retro-chic appetizer that unmolds beautifully for cocktail parties.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Chilled creamy avocado soup pureed with chicken broth, heavy cream, cognac, and sherry. A no-cook dinner-party starter served in frozen avocado shells.

Hearty lentil soup with bacon, shredded carrots, celery, and onions in a beef broth base. Simple ingredients, big flavor, and ready in about an hour.

Garlic chicken breast pan-seared golden and simmered in a tangy balsamic vinegar sauce with chicken broth. A quick weeknight dinner with a glossy, rich pan sauce.

Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.

A universal cream soup formula: butter, onion, potato for body, chicken broth, and any steamed vegetable you like, pureed silky and finished with heavy cream.

Silky cauliflower soup enriched with curry spices, saffron, and sweet apples, then blended until cloud-smooth. Golden Delicious apples add natural sweetness that balances the warm curry in every spoonful.

Luxurious Brie and leek soup with half-and-half, chicken broth, and a pound and a half of melted Brie strained silky smooth. Garnish with fresh chives and cracked pepper.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Elbow macaroni bakes with tomato sauce, sharp cheddar, and chicken broth in this Southern-style casserole. The standing time lets the broth soak into the pasta for creamy texture without a béchamel.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.