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