1,243 stock recipes

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Brandy-flambéed chicken baked with fresh apples, pears, sliced mushrooms, and apple wine until tender and saucy. An elegant fall dinner that comes together in just 35 minutes. Serve over couscous or rice.

Browned chicken pieces simmered in a curried tomato broth, then smothered in a rich, velvety peanut butter sauce. Inspired by West African groundnut stew, this one-pot comfort meal is served over rice.

Crispy griddle-fried patties made from bulgur wheat and chickpea flour with onion and garlic. A quick, egg-free grain patty that works as a burger substitute or hearty side.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Spiced turkey meatballs seasoned with cumin, coriander, and garlic, simmered in reduced turkey stock thickened with ground almonds and sweet corn. This Mexican-style albondigas soup is hearty, warming, and ready in an hour.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

A savory soup made with tomatoes, carrots, celery and succulent beef.

Creamy potato soup blends chicken broth, celery, and tender potatoes into a velvety puree finished with low-fat milk. A simple stovetop classic with a whisper of cayenne heat.

Creamy mushroom zucchini soup pureed with chive cream cheese for a velvety, rich texture. Just 30 minutes and a handful of ingredients for a satisfying bowl with optional curry warmth.

Mushroom soup concentrate is a homemade replacement for canned condensed mushroom soup, built from fresh mushrooms, butter, onion, celery and broth. Use it in casseroles or thin with milk for a quick bowl.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.