Soups for All Seasons by Brad McCrorie

  • Basic beef stock (page 10)

    from Soups for All Seasons Soups for All Seasons by Brad McCrorie

    • Categories: Stocks
    • Ingredients: beef bones; onions; carrots; celery; tomato paste
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Notes about Recipes in this book

  • Mulligatawny

    • breakthroughc on February 07, 2023

      Absolutely delicious! Hubby loved it. It is really a rich decadent soup. Next time I make it I might lighten it with half and half instead of cream.

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  • ISBN 10 038525136X
  • ISBN 13 9780385251365
  • Published Oct 06 1987
  • Format Paperback
  • Page Count 123
  • Language English
  • Countries United States
  • Publisher Doubleday Canada
  • Imprint Doubleday Canada

Publishers Text

For Brad McCrorie, there is only one way to make a really delicious soup. You have to go to the market and select the freshest, most mouth-watering ingredients in season--seafood, fruits, vegetables, cheeses, and herbs--and use one of the recipes in this book to create a masterpiece. Cream of Red Snapper; Duck Montmorency with Port; Quail Perigordine with Truffles; Mandarin Orange with Lime and Fresh Dill; Veal with Grapes and Sherry; Creoled Clams; Cream of Onion and Stilton Cheese. These and other, more traditional, favorites (Chicken Noodle, French Onion Soup, Mulligatawny) are guaranteed to wake your tastes buds and spice up your meals--whatever the time of the year.

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