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Soups and Stews

• 881
• Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurters)
• Contains bacon, catsup, flour, and leek or green onion.

• 882
• Mexican Lentil Soup
• Using corn meal, salsa, ham, vegetables, and chicken broth. Eight servings. From Delicious Decisions.

• 883
• Pasta and Lentil Soup
• Contains mushrooms and vegetables. From Twelve Months of Monastery Soups.

• 884
• Pureed Lentil Soup
• Eight serving recipe made with saffron, white rice, onion, and lemon juice.

• 885
• Ras Asfour
• Uses ground meat, vermicelli, and vegetables to make eight servings.

• 886
• Red Lentil Soup
• Calls for bell pepper, ginger root, cayenne, and lemon juice. One serving.

• 887
• Red Lentil Soup
• Recipe by Skinny One-Pot Meals using spaghetti sauce, bell pepper, herbs, and sugar.

• 888
• Sandy's Lentil Rice Barley Soup
• Recipe for six using evaporated milk, corn, and basil.

• 889
• Spicy Lentil Soup
• Serves four and contains cayenne, cumin, and chili pepper.

• 890
• Veggie Lentil Soup
• Contains soy sauce, stock, and herbs.

• 891
• Barley-Shiitake Mushroom Soup
• Easy to make recipe using carrots, onion, and celery.

• 892
• Chicken and Mushroom Soup
• Using meat, stock, and sherry. Serves two.

• 893
• Creamless Mushroom Soup
• Made with leeks, carrots, celery, butter, and onions. Six servings.

• 894
• Many Mushrooms Soup
• Assorted varieties with tomato paste, white port, and chicken broth. Four servings.

• 895
• Mushroom & Barley Miso Soup
• Serving four, this recipe calls for soy sauce, parsley, garlic, and thyme.

• 896
• Mushroom & Barley Soup
• Your choice of stock, dill, sherry, white wine, soy, and garlic. One serving.

• 897
• Mushroom Barley Soup (Pressure Cooked)
• A Cooking Under Pressure recipe that uses lima beans, leek, green pepper, garlic, and dill.

• 898
• Mushroom Barley Soup with Short Ribs
• Traditional ingredients made with beef. Serves eight.

• 899
• Mushroom Cashew Bisque
• Using nuts, butter, soy sauce, sherry, and a variety of vegetables.

• 900
• Mushroom Soup Concentrate
• From the Hazel Meyer Freezer Cookbook using your choice of broth with traditional ingredients.