919 broth recipes

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Elegant French chicken Picardy: flattened breasts rolled with spinach, leeks, mushrooms, and shallots, baked en papillote in white wine broth, then sliced over a silky dill sauce.

French onion soup fondue with butter-sauteed onions simmered in beef broth, chilled to remove fat, then broiled with Monterey Jack cheese on thick sourdough toast.

Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.

Florida-style garlic soup pours boiling chicken broth over toasted French bread and crushed garlic, then poaches a whole egg right in the bowl. A quick Spanish-inspired sopa de ajo ready in 10 minutes.

This meaty beanless chili has the makings of a champion, but it's super simple.

If you wish you could have Thanksgiving all year-round then try this simple recipe that will help you make a scrumptious and tantalizing dinner.

Chicken breast cubes and mushrooms in a creamy Madeira wine and sour cream sauce, spooned over herbed biscuits. An elegant skillet dinner ready in 40 minutes.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Cream of cauliflower soup blends mashed cauliflower into a buttery half-and-half base with onion, celery, parsley, and a pinch of nutmeg. Silky comfort soup ready in 20 minutes.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.

Egg drop and noodle soup with Parmesan cheese, spinach, and egg noodles in chicken broth. An Italian-inspired twist on classic egg drop soup ready in 30 minutes.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Roasted pheasant with cinnamon, basil and a sherry vinegar pan sauce. Game-bird main course finished with a butter-mounted reduction. Restaurant-style elegance from the oven.

Try this simple, yet succulent Japanese dish that is made with chicken broth, soy sauce and a bit of sherry.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.