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09/11/2012
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Issue #150
01/04/2013
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
Issue #134
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