French Onion Soup
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for...
Author: Sara Bonisteel
Fish Chowder, Bermuda Style
Author: Marian Burros
Chicken Soup With Flanken
Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.
Author: Alex Witchel
Clam Chowder, New England Style
Author: Marian Burros