Recipe courtesy of Lynn Crawford
Save Recipe Print
3 hr 20 min
45 min
1 hr
1 hr 35 min
6 servings
Cook's Note

Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Simple Cream of Broccoli Soup

Recipe courtesy of Food Network Kitchen

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Recipe courtesy of Rachael Ray

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Whipped Cream

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories