97 white stock recipes

Silky pureed potato and leek soup simmered in white wine and fish stock, finished with milk and topped with tender poached fish. A light, elegant fish soup that works hot or chilled.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.

Orange venison stew with mushrooms, shallots, white wine, tomatoes, and potatoes baked in a casserole. A refined wild game stew with citrus and earthy depth.

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

This savory dish is perfect for a cold night and will keep you warm with every bite!

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Chilled Molokai sweet potato soup with fish: a silky Hawaiian chilled soup of purple Molokai sweet potato, leeks, and limu seaweed, topped with chilled poached snapper. An island-inspired starter.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.