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Lobster Bisque II

Submitted by: Corwynn Darkholme
This version is simple but delicious, the soup you make to show off the freshest lobster. A few scallions, half and half, and dry sherry make the base for this lovely bisque. 

She Crab Soup II

Submitted by: Sara
An easy recipe for the most unforgettable creamy crab soup on the East coast. 

Vintage Cheese And Crabmeat Soup

Submitted by: Holly
Cooked crabmeat is added to this roux-thickened milk and cheddar cheese soup base with a dash of hot pepper sauce. Serve with a sprinkling of chopped chives. 

Cream of Fresh Tomato Soup

Submitted by: Karen Gibson
Tomato stock is thickened with a roux and combined with milk to create this flavorful soup. 

Photo of: Cauliflower-Cheese Soup

Cauliflower-Cheese Soup

Submitted by: Jane Snider
Cooked vegetables and cheddar cheese are added to a roux-thickened milk base in this comforting soup. 

Pepper Pot Soup I

Submitted by: Arlene
Living In: Swift Current, Saskatchewan, Canada
This could be made with beef bouillon. 

Cream of Spinach Soup

Submitted by: Joyce Marciszewski
Sauteed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup. This technique works well with a variety of vegetables. 

Photo of: Potato Leek Soup II

Potato Leek Soup II

Submitted by: Ruth Greer
Easy version of soup using wild leeks, chicken broth and instant potato flakes. Garnish with chopped fresh parsley. 

Photo of: Cream of Broccoli Cheese Soup I

Cream of Broccoli Cheese Soup I

Submitted by: Lisa
This is a chicken stock and milk based soup with wide egg noodles, processed American cheese, and broccoli florets. 

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MORE RECIPES LIKE THIS

Cheese Vegetable Soup II

Submitted by: Mary Frances Wasson
Served hot or cold, this is a thick and creamy soup made with processed cheese, carrots, celery and onion cooked in chicken broth. 
 
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