3,292 stock recipes

Pan-seared rabbit braised with crispy bacon, mushrooms, and onions in rich beef stock, then finished with a velvety sour cream sauce. Rustic game cooking at its finest.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

An easy side dish that pairs well garnished with Parmesan, feta cheese, herbs or a drizzle of olive oil.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Middle Eastern sesame soup made with tahini, lemon juice, and stock in just 5 ingredients. A creamy, nutty, tangy vegetarian soup that comes together in minutes. Serve with crusty bread.

Creamy leek soup blends sauteed leeks and onion with vegetable stock, then enriches with a butter-flour-milk-cream bechamel. Smooth, silky pureed soup for a cool-weather starter or light lunch.

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

Duck pilaf that makes the most of leftover roast duckling: rice toasted golden, simmered in stock with celery, then baked with diced duck and sweet dried apricots. A smart, savory-sweet second act for last night's roast.

This is wonderful!! Fabulous aroma and wonderful rich flavor.

Start off your soups with this simple recipe that will have you making savory dishes in no time!

Another tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners that bring families together!

This old-fashioned egg drop soup drizzles a thin batter through a colander into rich beef broth, creating tender, wispy noodle-like strands in minutes. A frugal, warming bowl that stretches pantry staples into something special.

Earthy parsnips soften into sweetness alongside fresh rosemary and briny olives for a rustic Mediterranean soup that transforms humble root vegetables into elegance.

German egg-dough drop soup with breadcrumbs, butter, eggs, and nutmeg in warm beef broth. A simple, warming Central European soup ready in under 25 minutes.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

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.