Soups & Stews Cookbook Recipes

The Soups & Stews Cookbook offers more than 170 recipes for unique as well as traditional soups and stews from across the globe.

Complete List

To see a complete list of recipes contained in the Soups & Stews Cookbook, click here (PDF, 457 KB).

Recipe Excerpts


• 2 C celery, chopped • 1 C onion, chopped • 4 TBS butter (divided) • 2 TBS flour • 1 QT (4 C) chicken stock* • 1/4 C heavy cream • Salt & black pepper to taste • Pinch of dried parsley (for garnish)


Cream of Celery SoupPlace chopped celery and onions in a saucepan with two tablespoons of butter. Sauté over medium-low heat until onions are translucent and celery is soft. Puree onions and celery in a food processor until smooth. Place two tablespoons of butter in a large skillet; add flour and cook until flour turns into a smooth paste (about one minute). Add celery/onion mixture to skillet with flour; stir in chicken stock. Bring to a slight boil and reduce heat; add heavy cream. Add salt and black pepper to taste; mix well. Sprinkle with dried parsley for garnish. Serve hot. Note: If preferred, leave celery and onions in small chopped bits rather than pureeing to a smooth paste. *Substitution: I didn't have chicken stock on hand when I recently prepared Cream of Celery Soup. Instead, I improvised by using two beef bouillon cubes dissolved into four cups of boiling water as a substitute. I also didn't have access to a food processor on the particular day I prepared the soup, so I merely chopped the celery and onions into small, thin pieces before cooking them in butter. The soup was delicious without using the chicken stock, although extra salt is not needed if beef stock is used. ~ Shenanchie ~



• 2 C mushrooms, sliced (fresh or canned) • 4 TBS butter • 1 small onion, chopped • 1/4 C all-purpose flour • 1 tsp. salt • 1/4 tsp. white pepper • 1-1/4 C water • 1 can (10.75 oz.) condensed chicken broth • 1 C half-and-half cream • 1/4 tsp. fresh parsley, chopped


Slice enough mushrooms to make one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in two tablespoons butter in a large skillet over low heat until mushrooms are golden brown. Remove mushrooms from skillet with a slotted spoon; set aside. Cook and stir chopped mushrooms in same skillet with the onion and remaining butter. Cook until onion is tender. Stir in the flour, salt and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in the water and broth; heat to boiling, stirring constantly, for about one minute. Stir in the half-and-half and the sliced mushrooms. Heat until just hot; do not boil. Sprinkle with parsley. Serve.


RIPPLI (Swiss Pork Loin Stew)

• 1 TBS margarine • 1/4 LB bacon, cut into small pieces • 2 onions, chopped • 1 clove garlic, peeled & mashed • 1/2 LB (or 1-1/4 C) cabbage, cut into strips • 3/4 C celery, diced • 1 C carrots, sliced • 1 LB (or 2 C) potatoes, peeled & sliced • Salt & black pepper to taste • 1 tsp. dried thyme • 2 LBS pork loin ribs • 1/4 C white wine • 4 tomatoes, peeled & sliced


Heat margarine in a large cooking pot over medium heat. Add the bacon, onion and garlic; stir and sauté for three to five minutes. Add the cabbage, celery, carrots and potatoes; cover and steam until vegetables soften, fifteen to twenty minutes. Season with salt, black pepper and thyme. Place ribs in cooking pot; add white wine. Simmer over low heat for about one hour to ninety minutes. Add tomatoes during the last ten minutes of cooking time. Ladle into bowls and serve.