Starters are an important part of any meal as they set the scene for the culinary delights to come, and get the appetite going! You've submitted some real corkers - all well worth a look!
This is a filling soup made with field mushrooms which impart a lovely flavour. I have used all kinds of mushrooms and it always tastes pretty good. I use the French method of thickening the broth with leftover white bread. Easy to make, and easie
This is a very useful soup, very tasty in it's own right that serves as a base for several variations. Usually there are 2 of us to feed and I make enough for 3 days. Day 1, we eat the basic soup, Day 2 and 3 it is transformed in so many
This soup uses Day 1 soup as it's base therefore it is important to have some left over Day 1 soup before you start.
Bacon and Bean soup is cheap and nourishing, I have served it to French friends who now often ask for it if they are co
This is another recipe that uses Day 1 soup as it's base so you must have some left over before you start.
I always use left over minced beef for this recipe. It is a joke in our house in winter, if we have anything made with minced bee
