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By
The Fine Folks at the California Walnut Board
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Recipe for Walnut Faux-Cream of Mushroom Soup. Walnuts pureed with nonfat milk give this soup a thick, creamy consistency. |
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By
The Culinary Institute of America
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Recipe for Roasted Red Pepper, Leek, and Potato Cream Soup. This silky-smooth cream soup derives its thickness and most of its texture from potatoes rather than roux. |
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By
Hari Nayak
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Recipe for Curry Corn Chowder with Roasted Poblanos. This Indian vegetarian corn chowder is filled with exotic flavors and spices. |
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By
Back Door Cafe, Johnston, PA
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Recipe for cooking Wild Rice Soup from Johnstown, Pennsylvania's Back Door Cafe. This outstanding restaurant truly merits going out of your way for. |
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By
Rozanne Gold
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Recipe for Low Carb Creamy Carrot-Ginger Soup. You'll be amazed how easy it is to extract the fresh ginger juice needed in this recipe. |
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By
April S. Fields
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Recipe for Low Carb Chicken Tortilla Soup. Serve this soup hot with a dollop of sour cream or sprinkling of grated cheese. |
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By
April S. Fields
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Recipe for Low Carb Seafood Bisque. The carb count depends on the serving size. Divided into six portions, there should be no more than 5 carbs per serving. |
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By
Culinary Institute of America
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Recipe for Chile Cheese Soup. This soup is perfect at the end of summer when the tomatoes and corn are at their best. |
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By
Chef Susan Goss
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Recipe for Creole Corn Crab Bisque. This rich corn and crab bisque comes to us from Zinfandel, a wonderful Chicago restaurant specializing in authentic American regional cuisine |
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By
Bob Carter
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Recipe for Asparagus Soup. Here's a creamy soup that lends an elegant start to any spring to any summertime meal. |
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