2,186 stock recipes

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

A light yet delicious Chinese dumpling soup. The dumpings are made with several kinds of veggies, smoked tofu, shiitake mushrooms, water chest nuts, and black fungus, tossed with soy sauce, rice vinegar, sesame oil. Simply wrap it up with store-bought wonton or dumpling wraps.

Diaper dump porridge is a gross-out Halloween dumpling soup made with refrigerator biscuits sculpted into questionable shapes and floated in chicken broth. Three ingredients, maximum kid shock value.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

I used Cornish Game Hens, but you could also use a cut up chicken. If you can't get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too.

Baked barley is a hands-off three-ingredient grain side: pearl barley, chopped onion, and vegetable stock all baked in a covered casserole until tender and chewy. Hearty, healthy, and infinitely riffable.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

This quick and savory side dish is made with wild rice, mushrooms and pearl barley.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Create-your-own one-bowl soup: a flexible single-serving formula that turns leftover meat, rice or pasta, and vegetables into a quick homemade soup, with a fresh lettuce leaf simmered on top for brightness.

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.