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Gourmet Soups, Stews & Bisques

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Recipe: Albondigas Soup

This soup has been described as the national soup of Mexico--its name comes from the Spanish word for the savory meatballs that float in a flavorful vegetable-rich broth. It makes a great one-dish meal and can easily be doubled or tripled to serve a crowd.

Recipe: Apple - Butternut Squash Soup

This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.

Recipe: Asian Vegetable Noodle Soup

Combine carrots, shiitake mushrooms, baby bok choy, and green onions with hearty Lo mein noodles and the fresh flavors of ginger and cilantro, and you have one terrific soup.

Recipe: Asparagus Soup

A simple, warming soup for those chilly early spring days when asparagus first comes into season. Garnish it with a swirl of sour cream or a sprinkle of freshly grated Parmesan.

Recipe: Aunt Barb's Broccoli Cheese Soup

A velvety cheddar soup with tender broccoli and fine noodles: Aunt Barb, a team member at More Than Gourmet, serves this up when the call is for tasty and easy comfort food.

Recipe: Autumn Vegetable Bisque with Crispy Prosciutto

This gorgeous golden orange soup is filled with nourishing root vegetables. The garnish of crisped prosciutto is the perfect complement to their earthy flavor. Serve the soup with a hearty whole-grain roll and a fresh green salad.

Recipe: Beef and Vegetable Soup

This hearty soup with chunks of tender beef and flavorful veggies makes a warming, one-pot meal. All you need to go with it is some good bread and a glass of red wine!

Recipe: Beef Barley Soup

Make this robust soup, full of vegetables, barley, and tender beef, to feed a hungry crowd--or freeze some to savor later. Just add a loaf of crusty bread to soak up the delicious broth.

Recipe: Beef Picadillo Chili

Picadillo is a spicy Latin American hash or stew made with meat and vegetables enriched with sweet raisins and savory olives. It's usually served as a filling for tacos or with rice and beans, but we've used this great combination of flavors and textures as inspiration for a tasty chili!

Recipe: Beef, Mushroom, and Potato Stew

This simple, but deeply flavorful stew is the perfect dish for a cold, rainy night. Serve it with buttered mashed potatoes or a thick slice of hearty bread to soak up all the juices.

Recipe: Better than Grandma's Mushroom-Barley Soup

A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.

Recipe: Black Bean Soup

Spiced with cumin and flavored with tomatoes and zesty green chiles, this black bean soup is sure to become a family favorite.

Recipe: Borscht

This savory Russian soup is filled with beets, carrots, parsnips, cabbage, and potatoes and topped in the traditional way with a dollop of sour cream and a sprinkle of fresh dill. Its gorgeous ruby color and rustic, hearty flavors make it the perfect warming dish for a chilly winter day.

Recipe: Broccoli-Almond Soup

For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.

Recipe: Butternut Squash and White Cheddar Soup

The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup. Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.

Recipe: Cheddar and Beer Soup

Smooth and rich, with the complex, hearty flavors of sharp cheddar and good ale, a little tang from mustard and Worcestershire, and a kick of horseradish, this soup is perhaps the ultimate comfort food. Topped with crumbled bacon and snipped chives, it will warm you even on the coldest, grayest winter day.

Recipe: Chef Jamie's Wild Mushroom Soup

Chef Jamie Gwen whips up delicious recipes and culinary delights for television and radio audiences around the globe. She says this wild mushroom soup never fails to please. From cremini to porcini, each mushroom adds its own distinct flavor, shape, and texture to the soup. Serve with a fresh baguette and some aged cheddar or pecorino. Uncork a bottle of Sauvignon Blanc and enjoy!

Recipe: Chef Mick's Centennial Green Chile Stew

Another gem from Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver: a hearty, western-style beef stew accented with green chiles and cumin. Chef Mick says it's even better the next day!

Recipe: Chef Mick's Old Fashioned Chicken Noodle Soup

A classic comfort food that's simple to prepare with our Fond de Poulet Gold. This recipe comes to us from the kitchen of Chef Michelangelo (Mick) Rosacci of Tony's Market in Denver. Dish it up in warm bowls, add a dusting of grated Parmesan, sit back, and enjoy.

Recipe: Chicken and Escarole Soup

On a chilly day, this flavorful, nourishing soup is sure to satisfy. Tender chunks of chicken and delicate pasta with escarole in a savory broth will warm you from the inside out.

Recipe: Chicken and Sausage Gumbo

Mark Twain once said that "New Orleans food is as delicious as the less criminal forms of sin." We think he got that one right. Try indulging in this rich, traditional, New Orleans-style gumbo, studded with sausage and chicken and thickened with a dark mahogany roux. There will be enough to feed a crowd, or you can freeze several portions for later gratification.

Recipe: Chicken and White Bean Chili with Green Chiles

This savory stew of tender white beans and chunks of chicken is accented with spices and green chiles and served with a topping of grated pepper jack cheese. It's a cold-weather staple at MTG and sure to become a favorite at your house, too.

Recipe: Chicken Barley Stew with Dill and Feta

This nourishing stew with tender chunks of chicken and nutty barley, livened up with the subtle tang of dill and feta, makes a delicious one-pot meal.

Recipe: Chicken Soup with Rice

"In January it's so nice while slipping on the sliding ice to sip hot chicken soup with rice. Sipping once, sipping twice, sipping chicken soup with rice." --Maurice Sendak, Chicken Soup with Rice: A Book of Months In Maurice Sendak's classic children's book, our hero enjoys his monthly bowl of chicken soup with rice in a silly assortment of situations that are guaranteed to make kids of all ages smile. The book is also a testament to this classic comfort food: tender morsels of chicken and rice in fragrant, savory broth--we add a handful of fresh spinach and some tangy tomatoes to our version. It's so good we want to have some every month, too.
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Classic French Stocks and Sauces