All-Time Favorite Soup & Stew Recipes (All Time Favourite) (Paperback)

~ Southern Living Magazine (Author), Jean Wickstrom Liles (Editor)

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Amazon.com Review

What's so great about soup? Well, for one thing, you can make it out of practically anything; for another, it doesn't require a lot of fancy equipment. And you can make most soups ahead of time--they'll taste even better after they've been in the refrigerator for a while. In All-Time Favorite Soup & Stew Recipes, the folks at Southern Living magazine bring you a fabulous collection of award-winning recipes that will tickle your palate, warm your insides, and satisfy your hunger. There's a burst of color in Red and Yellow Pepper Soup, a reminder of southern heritage in Spicy Seafood Gumbo, and a touch of whimsy in the Sherry-Berry Dessert Soup. In addition to the 185 kitchen-tested recipes, All-Time Favorite Soup & Stew Recipes includes mouth-watering photographs, basic cooking instructions, and even some suggestions for things to make ahead of time.

Product Description

Over 75 full-color photos grace the pages of this cookbook that contains the best soup and stew recipes from the kitchens of Southern Living. Cooking tips and techniques, serving suggestions, and information on storage and freezing are included. Over 200 recipes range from savory vegetable soups and gumbos to delightful fruit creams and purees that will lure families to the dinner table.

Product Details

• Paperback: 144 pages
• Publisher: Oxmoor House (September 1996)
• Language: English
• ISBN-10: 0848722256
• ISBN-13: 978-0848722258
• Product Dimensions: 9.8 x 7.7 x 0.4 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 2.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #929,985 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

2.0 out of 5 stars Woefully outdated., May 19, 2007

By	Mary Whipple (New England) - See all my reviews (TOP 50 REVIEWER)    (COMMUNITY FORUM 04)

As a fan of soups and of Southern Living magazine, I ordered this cookbook from Amazon, sight unseen. I knew ahead of time that I would have to pare down the recipes in terms of calories and saturated fats, since Southern Living has been slow to respond to the increasing interest in healthy recipes, but I was sure I'd find some great ideas and attractive presentations here, and I did. Unfortunately, this 1996 cookbook is so outdated in terms of healthy choices that there are only five recipes that I use or will use from a book of one hundred forty pages and almost two hundred recipes.

The "Light Soups" section is only fourteen pages long, but most of these recipes do not qualify as "light" by today's standards. The French Onion Soup calls for two cups of cheese and ¼ c. of butter. Four more cheese soup recipes are included in the "Light" section, and one of these, the Beer-Cheese Soup, requires five (8 oz.) jars of processed cheese spread!

On the good side, the Spicy Thai Lobster Soup is light, delicious, and low in fats. The Tomatillo-Jicama Soup is interesting and unusual, and, by substituting one cup of nonfat half-and-half for the full fat variety called for, it is healthy and tasty, too. The Butternut Squash and Apple Soup and the Pumpkin-Pear Soup are on my company and family menus. The Italian Wedding Soup (with the substitution of fresh chopped spinach instead of frozen) looks wonderful.

The wide variety of other vegetable soup, chili, Brunswick stew, burgoo, chowder, and meat and chicken-based soups, however, often call for condensed canned soup, including cream of mushroom soup, as their base. Canned chicken broth, canned stewed tomatoes, canned asparagus, canned artichokes, processed cheese, heavy cream, and frozen fish and shrimp are main ingredients. It is possible to substitute fresh for some of the canned or frozen ingredients, but there are plenty of cookbooks already available that call for fresh ingredients from the start.

The recipe for Creamy Mushroom Soup epitomizes this cookbook--four cans cream of mushroom soup, two cups half-and-half, two cups whole milk, eight ounces sour cream, and eight ounces processed cheese--over 150 grams of saturated fat. This cookbook is a relic--written before home cooks demanded healthier recipes. n Mary Whipple