Type what you have

Ingredients

• ✓ sugar
• olive oil
• onion
• salt
• dry white wine
• chicken broth
• cinnamon stick
• bread

Instructions

1. 1 In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
2. 2 Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
3. 3 Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
4. 4 Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
5. 5 Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

By Elsie Wollaston

Ingredients

• ✓ sugar
• vegetable oil
• cucumber
• green onion
• chicken broth
• lemon juice
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
2. 2 Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

By Kristen Langford

Ingredients

• ✓ sugar
• half-and-half
• chicken stock
• tomato
• tomato paste
• worcestershire sauce
• garlic powder
• onion powder
• white pepper
• salt

Instructions

1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Ingredients

• ✓ sugar
• tomato
• beef bouillon
• salt
• bay leaf
• basil
• black pepper
• butter
• all-purpose flour
• milk

Instructions

1. 1 Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
2. 2 Melt butter in a small saucepan over medium heat. Whisk in flour all at once to form a roux; cook for 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

By Judy

Ingredients

• ✓ sugar
• chicken broth
• tomato
• tomato vegetable juice
• tomato soup
• spinach
• nutmeg
• salt
• black pepper
• macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
3. 3 Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
4. 4 Add cooked pasta and cook until warmed through, about 5 minutes.

By MARBALET

Ingredients

• ✓ sugar
• spaghetti squash
• tomato
• chicken broth
• chicken breast
• green pepper
• salt
• parsley
• basil
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By CPolencheck

Ingredients

• ✓ sugar
• olive oil
• chicken breast
• onion
• garlic
• tomato
• water
• corn
• black bean
• chicken bouillon granules
• adobo sauce
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Stir in onion and cook for 4 minutes. Add garlic; cook for 1 minute more. Stir in tomatoes, water, corn, black beans, chicken bouillon, adobo sauce, and sugar. Pour in more water if needed to reach your desired consistency.
2. 2 Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 15 minutes. Stir in cilantro before serving.

By Cassie

Ingredients

• ✓ sugar
• butter
• onion
• jalapeno pepper
• ginger
• butternut squash
• chicken broth
• evaporated milk
• coconut milk
• salt
• black pepper
• sour cream
• thyme

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion, jalapeño, and ginger; cook and stir until onion has softened and turned translucent, about 7 minutes.
2. 2 Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
3. 3 Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir 5 minutes more.
4. 4 Fill a blender halfway with soup. Cover and hold lid down with a folded kitchen towel; pulse a few times before leaving on to purée. Pour into a clean pot. Repeat with remaining soup. Or purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.

By davey

Ingredients

• ✓ sugar
• tomato
• carrot
• onion
• chicken broth
• salt
• butter
• all-purpose flour
• milk
• basil
• celery salt
• black pepper
• garlic powder

Instructions

1. 1 Place tomatoes, carrots, and onion in a stockpot. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 30 minutes. Stir in chicken broth, sugar, and salt.
2. 2 Melt butter over medium-low heat in a small saucepan. Whisk in flour to form a thick paste; gradually add milk, whisking continuously until thickened and smooth, about 5 minutes.
3. 3 Stir milk mixture into the stockpot. Season with basil, celery salt, black pepper, and garlic powder. Continue to simmer the soup on low to reduce and thicken, about 1 hour.

By SHORECOOK

Ingredients

• ✓ sugar
• pinto bean
• olive oil
• celery
• onion
• garlic
• tomato
• parsley
• dill weed
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Place beans in a large bowl or pot and cover with fresh water. Allow to soak 8 hours to overnight.
2. 2 Heat 2 tablespoons oil in a large, heavy soup pot. Cook celery and onion until soft and translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.
3. 3 Drain beans and add to the pot with the onion mixture. Cover with 2 inches of cold water and add tomatoes, parsley, dill, oregano, and basil. Bring to a boil, about 5 minutes. Reduce heat and cook until beans are soft, checking every 15 to 20 minutes and adding water as necessary, for 1 to 1 1/2 hours.
4. 4 Add remaining 4 tablespoons olive oil to the soup and season with salt, pepper, and sugar.

By sb2boston

Ingredients

• ✓ sugar
• tomato juice
• tomato
• onion
• green bell pepper
• cucumber
• green onion
• parsley
• lemon juice
• red wine vinegar
• garlic
• tarragon
• basil
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Ingredients

• ✓ sugar
• vegetable broth
• shrimp
• lime
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• chile sauce
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ sugar
• olive oil
• russet potato
• onion
• butter
• garlic
• cayenne pepper
• chicken broth
• rosemary
• half-and-half
• milk
• salt
• pepper
• bacon

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• olive oil
• beet
• onion
• butter
• garlic
• caraway seed
• cayenne pepper
• chicken broth
• dill
• half-and-half
• milk
• salt
• pepper
• egg

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• butter
• yellow onion
• garlic
• cooking sherry
• beef broth
• salt
• thyme
• bay leaf
• bread
• gruyere cheese
• emmental cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Ingredients

• ✓ sugar
• butter
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• fire roasted diced tomato
• tomato paste
• nutmeg
• heavy cream
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Add onion, celery, carrot, and garlic; cook and stir until vegetables are tender and beginning to brown, about 3 to 5 minutes. Stir in flour and cook 1 minute more, stirring constantly.
3. 3 Stir in chicken broth, tomatoes, sugar, tomato paste, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 10 minutes.
4. 4 Puree soup in a blender or food processor until silky smooth or to your preferred consistency. Alternatively, you can use a stick blender and puree soup in the saucepan.
5. 5 Stir cream into blended soup. Cook and stir over medium heat until bisque is hot. Season to taste with salt and pepper before serving.

By SWEETJAM

Ingredients

• ✓ sugar
• olive oil
• sweet potato
• onion
• butter
• garlic
• ginger
• nutmeg
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• peanut

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, nutmeg and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• olive oil
• turnip bulb
• onion
• butter
• garlic
• paprika
• thyme
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• shallot crisps

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• olive oil
• cauliflower
• onion
• butter
• garlic
• ginger
• turmeric
• saffron
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• sea scallop

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• olive oil
• onion
• carrot
• garlic
• red chile pepper
• roma tomato
• vegetable stock
• cilantro
• balsamic vinegar
• brown sauce
• worcestershire sauce
• salt
• pepper
• heavy cream

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. 2 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
3. 3 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.

By Jon Barnes

Ingredients

• ✓ sugar
• olive oil
• broccoli
• onion
• butter
• garlic
• mustard
• basil
• oregano
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• pine nut

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• olive oil
• butternut squash
• onion
• butter
• garlic
• cinnamon
• ginger
• clove
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• apple chips

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• olive oil
• corn
• onion
• butter
• garlic
• cumin
• cayenne pepper
• chicken broth
• cilantro
• half-and-half
• milk
• salt
• pepper
• corn chip
• tomato

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ sugar
• cranberry
• hazelnut
• pepper
• salt
• milk
• half-and-half
• chicken broth
• cayenne pepper
• allspice
• cardamom
• ginger
• garlic
• butter
• onion
• parsnip
• olive oil

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By Allrecipes Member

Ingredients

• ✓ sugar
• lemon juice
• pepper
• salt
• all-purpose flour
• apple
• raisin
• prune
• clove
• allspice berry
• heavy cream
• parsley
• celery
• salt
• water
• duck blood
• wild duck

Instructions

1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Ingredients

• ✓ sugar
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• beef stock
• all-purpose flour
• onion
• mushroom
• margarine
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ sugar
• parsley
• salt
• ginger
• garlic
• egg noodle
• thyme
• rosemary
• kohlrabi
• celery
• carrot
• black peppercorn
• bay leaf
• chicken bouillon
• ginger
• lemon juice
• white wine
• water
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Ingredients

• ✓ sugar
• food coloring

Instructions

1. 1 Gather ingredients.
2. 2 Place sugar into a jar with a tight-fitting lid. Drip food coloring onto sugar, close the lid.
3. 3 Shake vigorously until blended and even in color, about 1 minute.

By Sue

Ingredients

• ✓ sugar
• molasses

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar and molasses in a mixing bowl. Beat with an electric mixer on medium speed until molasses is completely incorporated. Store in an airtight container.

By JillH

Ingredients

• ✓ sugar
• cornstarch

Instructions

1. 1 Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.

By Crystal