250 Delicious Soup Recipes

Note: This edition of 250 Delicious Soup Recipes has been updated to include Metric equivalents.


Topics include: Meat Soups, Vegetable Soups, Creamed Vegetable Soups, Vegetable Chowders, Fish Soups, Chowders and Bisques, Poultry Soups, Dried Pea, Bean and Lentil Soups, Chilled and Jellied Soups, Jiffy Soups, and Soup Accessories.


The making of soups and stews is perhaps one of the oldest forms of cookery but certainly one that the human family would be least likely to want to relinquish. The meat and game soups with wild grains and the fish stews that are recorded in man’s early history have never lost their charm for any of us.


Today we value soups for many reasons. Their flavor and aroma come quickly to mind but we know too that they carry valuable mineral salts and all the vitamins that survive long boiling. Liver soups and those made from yeast extracts will even carry an appreciable quantity of vitamin D as will also those in which egg yolks are used in quantity.


The modern cream soup is especially valuable for increasing the use of milk and cream and one of the most delicious ways of serving it is the chilled fruit soup. These are all gaining rapidly in popularity due in no small degree to the ease with which modern milk products can be served.


Another recent form that is increasing in favor is the chilled and jellied soup usually of meat and vegetable extracts. These are great favorites in summer and may be counted on to stimulate flagging appetites in the very hottest spells.


This book is planned to give the homemaker and the hostess all the traditional recipes and many delicious new ones to please her family and guests.