495 white stock recipes

Tender Scandinavian-style meatballs simmered in a dill and white wine beef gravy, served over buttered noodles. Warming Nordic comfort food with a whisper of cardamom.

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.

Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.

A nice an tastful sauce that is perfect for any holiday dish.

Leek & Baked Potato Vichyssoise with Red Caviar recipe

Chilled curried avocado soup blended silky smooth with cream and vegetable stock. A no-cook, 6-ingredient cold soup that's rich, spiced, and ready after a quick chill.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

Veal Adriana: thin veal scaloppine pan-seared and finished in a Dijon-cream pan sauce with lemon, white wine, and brown gravy. A classic San Francisco-Italian restaurant dish.

Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

Monkfish with Almonds, Sweet Red Peppers and Saffron recipe

Southern onion soup ladles a wine-laced caramelized onion broth over crumbled cornbread and cheese, swapping the French baguette croutons for proper Southern cornbread. A Georgia twist on a classic.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Classic French onion soup with deeply caramelized onions, brown stock, white wine, and Cognac, topped with toasted bread rounds and melted Swiss cheese. A true bistro-style recipe.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.