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Saffron Mussel Bisque

Submitted by: MARBALET

Mussels cooked in white wine are incorporated into this chicken stock-based bisque seasoned with fenugreek and saffron.

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Sexy Fish Stew

Submitted by: Chef John

Living In: San Francisco, California, USA

This rich and creamy fish and potato stew is easy to make in advance. You can simply add the fish when you reheat the soup.

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French Onion Soup Gratinee

Submitted by: Jersey Tomato

Home Town: Titusville, New Jersey, USA

Living In: Stockton, New Jersey, USA

About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

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Rich and Simple French Onion Soup

Provided by: Lori Levin

A slice of French bread layered with three varieties of cheese is broiled on top of individual servings of this soup of Spanish onions cooked in beef bouillon to form a rich crust.

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Lobster Bisque

Provided by: Wilma Scott

Simple and quick seafood soup!

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Tomato Gorgonzola Soup

Submitted by: Jess

Home Town: Orem, Utah, USA

Living In: Salt Lake City, Utah, USA

Made easy with canned tomatoes, this soup takes its rich, sophisticated flavor from Gorgonzola cheese and a splash of heavy cream.

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Oyster Stew

Provided by: Buddy Sizemore

This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!

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Chorizo and Lentil Stew

Submitted by: Spiderwoman77

This simple to make lentil stew will win a place on your dinner table with its creative array of spices.

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Lance's French Onion Soup

Provided by: Lance Mertz

Match this standard onion soup with a bottle of Zinfandel and a green salad for a delicious supper. Yellow or white onions are mixed with beef broth, a teaspoon of sugar, and some white wine. Topped with sliced French bread and shredded Swiss. Deliciou

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Shrimp and Crab Bisque

Provided by: katrina berry

A roux-thickened soup base made with chicken bouillon granules, half-and-half, and white wine serves as the background for shrimp and crab meat in this bisque seasoned with onion and white pepper.

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Creamy Scallop Chowder

Provided by: Shirley

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

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Super Easy Chicken Chili

Submitted by: Megs

Home Town: Estes Park, Colorado, USA

Living In: Saint Louis, Missouri, USA

This quick, spicy chicken chili uses one of those hot, cooked rotisserie chickens from the supermarket along with a couple of cans. It's all ready to eat 35 minutes after you get home!

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Perfect Lobster Bisque

Submitted by: LAURA_G123

Home Town: Houston, Texas, USA

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

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Bouillabaisse

Provided by: Mary Young

This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.

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Lobster Bisque I

Provided by: Michelle Chen

Make any day a special occasion with this divine lobster bisque -- lobster tail with scallions, carrots, tomato puree, sherry, and cream, seasoned to perfection with nutmeg, whole peppercorns, and fresh tarragon.

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Morel Mushroom Bisque

Submitted by: Jennifer F.

Home Town: Southgate, Michigan, USA

Fresh morels are cooked in butter with garlic, then simmered in cream in this rich and delicious soup.

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Mediterranean Fish Soup

Submitted by: CORWYNN DARKHOLME

Orange juice, white wine, bay leaves, and fennel give this shrimp and cod soup its distinctive flavor.

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Lobster and Chive Bisque

Provided by: Angie

A quick and tasty bisque.

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Easy Japanese Steakhouse Soup

Submitted by: Cooking kid

Home Town: Richmond, Virginia, USA

A few simple ingredients - chicken stock, carrots, snow peas, chicken, and seasonings - combine to make a quick and tasty soup.

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Artichoke and Mussel Bisque

Provided by: DJ Williams

Fresh artichokes are simmered in heavy cream with onion and fennel bulb and then pureed to create the base for this soup which is garnished with fresh mussels cooked in white wine and butter.