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Easy to make recipe using carrots, onion, and celery.
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Using meat, stock, and sherry. Serves two.
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Made with leeks, carrots, celery, butter, and onions. Six servings.
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Assorted varieties with tomato paste, white port, and chicken broth. Four servings.
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Vegetable stock with kale, celery seed, onion, and garlic.
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Serving four, this recipe calls for soy sauce, parsley, garlic, and thyme.
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Your choice of stock, dill, sherry, white wine, soy, and garlic. One serving.
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A Cooking Under Pressure recipe that uses lima beans, leek, green pepper, garlic, and dill.
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Traditional ingredients made with beef. Serves eight.
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Using nuts, butter, soy sauce, sherry, and a variety of vegetables.
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Prepared with potatoes, celery, carrots, onion, and herbs. Serves four to six.
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From the Hazel Meyer Freezer Cookbook using your choice of broth with traditional ingredients.
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Recipe using bacon, chicken broth, sherry, leeks, and carrots. Eight servings.
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Low-calorie recipe making four servings and using beef stock.
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From A Cook's Book of Mushrooms using dried cepes, onion powder, sugar, butter, and soy sauce.
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Presents a collection of recipes.
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From the Cooking Monday to Friday Show. Serves two.
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Calling for porcini, shiitake, nutmeg, parsley, chives, and canned ingredients.
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Combines potato, bacon, carrots, and broth.
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Calling for potatoes, porcini, leeks, chicken or vegetable stock, and herbs. By Barbara Kafka. Makes three quarts.
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