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Maribeth Kings' 2004 classic Soup Cookbook, featuring Mari-Mann original ingredients and wonderful Chefs’ from Mari-Mann's past! 78 pages of Hot & Cold Soups from Barb Wall, Connie Vicich, Maribeth and many more.

Includes these favorites and more, Barb’s Lemongrass Soup, Barb’s Tortilla Soup, Basmati Red and Green Tomato Soup, Best Ever French Onion Soup, Best Ever Oyster Stew. Black Bean Soup, B.L.T. Soup, Bridgette’s Pumpkin Barley Soup, Brie and Pear Soup Celebration Fresh Tomato Bisque, Connie’s Chardonnay & White Cheddar Soup, Connie’s Cold Velouté’ of Asparagus with Shrimp, Connie’s Lasagna Soup & Connie Vicich’s Tomato Florentine Soup.



Long ago, in the days when the fire rarely was permitted to go out in the fireplace, or wood-burning stove, began the pot-a-feu (The Pot in the Fire). Into the simmering water were tossed edible scraps of vegetables, meat bones, herbs, and spices. As the pot gently simmered, ingredients and flavors blended into a delicious, and satisfying culinary masterpiece.

Today, the principle of soup making is the same. There is no limit to the ingredients available in today’s market. Blenders, food processors, and crock-pots are a big help. Soups may be clear, thick, light, hearty, hot, or cold, but their success depends on the flavor. The seasoning with herbs and spices makes for a truly great soup.

Thank you to family, friends, and our wonderful teachers for these recipes.

May the good Lord bless you and yours as appetites are satisfied with brimming bowls of soup!

Maribeth King


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