Chilled Roasted Tomato Soup With Tarragon Recipe - Food.com vegetable stock,    olive oil,    tarragon,    pepper,    carrot,    onion,    fennel,    tomato,    sweet pepper,    salt,    buttermilk This soup is best made at the height of summer when tomatoes are at their peak. You can make this dish up to 2 days ahead of service. Store in an airtight container in the refrigerator. You can also s...

Mushroom-Grain Chowder Recipe by Healthycooking | ifood.tv dried shiitake,    quinoa,    vegetable stock,    olive oil,    barley,    thyme,    pepper,    bay leaf,    lentil,    mushrooms,    carrot,    onion,    fennel,    celery,    salt,    water Combine 1/2 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 30 minutes.   Drain mushrooms, reserving liquid.   Discard mushroom stems; slice mushroom caps, and set aside.   Heat o...

Red Lentil-Chickpea Soup Recipe - Food.com vegetable stock,    olive oil,    pepper,    coriander seed,    cumin,    lentil,    chickpea,    carrot,    onion,    garlic,    fennel,    celery,    salt,    lemon juice Thick and hearty. Perfect for a cold winter evening paired with some good crusty bread. I made this with vegetable stock but you can substitute chicken stock if preferred. From Jewish Cooking For All ...

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