Serves 12 • 1 oz. of the best dried wild mushrooms • 3 qts. plus 1½ cups water • 2 medium-sized potatoes, scrubbed and sliced • 2 medium stalks celery, sliced • 2 to 3 cloves garlic, peeled • 1 large turnip, peeled and sliced • 4 medium-sized carrots, scraped and...

Serves 6 • 2½ Tbs. olive oil • 3 cloves garlic, pressed or minced • 2 Tbs. paprika • 4½ cups Garlic Broth or Potato Peel Broth • 4 cups puréed fresh tomatoes, strained • salt to taste • Tabasco sauce, to taste • butter to taste • 6 slices French bread • Parmesan...

Serves 6 This is such a light and refreshing soup that it makes a perfect foil for a hearty or especially rich dish—like stuffed crêpes or filled potato pancakes. • 2 qts. water • 1 lb. fresh spinach (2 bunches) • 2 medium-large potatoes • ¾ cup sliced green onions •...

Serves 6 to 8 • 1 ear of corn • ½ medium-sized eggplant (about ½ lb.) • 2 medium-sized carrots • 1 stalk celery • 1 large pale-skinned potato • 1 fresh red pimiento pepper • 2 medium-sized zucchini • 1 yellow onion • 5 or 6 medium-sized mushrooms • ¼ head cabbage • 1...

Serves 6 to 8 • 6 cups Vegetable Broth I or II • 3 cups broth from cooking lima, kidney, or garbanzo beans • 2 Tbs. butter • 1 tsp. paprika • dash of cayenne • salt and pepper • 2 to 3 oz. fettucine or other noodles 1. Heat the broths together in a pot, and when they...

Potato Peel Broth and Garlic Broth, those fragrant liquids with the amusing names, are such good, basic stocks for soups and sauces that I couldn’t leave them out. Both recipes are repeated here essentially as they appeared in the original Vegetarian Epicure, with a...

It makes 5 to 6 cups broth This and the other broths that follow are pleasant just as they are, served in a cup. However, they are tremendously useful as stocks in the making of other soups, sauces, etc. They will keep well in the refrigerator for 2 to 3 days and can...