129 soups stew recipes

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

A savory and hearty soup that's perfect for keeping the kids intrigued at the dinner table!

A savory chicken soup that's made with corn, carrots, celery and egg noodles.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Cream of mussel soup made the classic way: steam-opened mussels, a quick butter-flour roux, and a splash of cream stirred in at the end. Five ingredients, twenty minutes, restaurant results.

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Homemade cream of mushroom soup made from scratch with just four ingredients: fresh mushrooms, milk, butter, and flour. Simple, honest, and deeply savory.

Homemade oven-baked croutons from day-old bread, slow-dried at low heat until golden and crunchy. One ingredient, any herbs you like, and better than anything from a bag.

A recipe from grandmother's more thrifty times; rarely encountered today.

This is a traditional recipes that is rarely encountered today.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.