Directory of Quantity Cooking Resources

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Recipes for soups and stews in bulk, larger qualities, and Food Service.

Resources in This Category

• Bahamian Conch Chowder

  http://www.customcatering.net/Rec_soup/conchco2.html
  Combines bacon, vegetables, and lime pepper sauce. Makes nine to ten gallons.

• Baked Potato Soup

  http://www.customcatering.net/Rec_soup/potasoup.html
  Calls for sour cream, bacon grease, cheese, chardonnay, and canned mushroom soup. Yields about two gallons.

• Black-Eyed Peas and Sausage Jambalaya

  http://www.recipesource.com/ethnic/americas/cajun/jambalaya1.html
  Contains rice, hot sausage, veggies, and seasonings. Provides twenty five servings.

• Canned Rabbit Stew

  http://www.recipesource.com/soups/stews/01/rec0123.html
  Short ingredient recipe using chicken bouillon cubes and vegetables. Makes twenty five quarts.

• Carrot and Acorn Squash Soup

  http://www.recipesource.com/soups/soups/carrot-acorn-squash1.html
  Rolled oats, dill, and vegetable broth are combined to make sixteen servings.

• Chilled Cucumber Soup

  http://www.customcatering.net/Rec_soup/cucumber.html
  Calls for dill weed, whipping cream, yogurt, and lemon juice. Makes about one and one half gallons.

• Chipotle Chicken Vegetable

  http://www.pepperfool.com/recipes/soups/chipotle_chicken_veg.html
  Spicy recipe using chipotles in adobo sauce with vegetables, making twenty to twenty five servings.

• Clam Chowder For 60

  http://www.recipesource.com/soups/soups/clam-chowder5.html
  Using sharp cheddar cheese, flour, potatoes, onion, and milk.

• Corn Crab Bisque

  http://www.customcatering.net/Rec_soup/corncrab.html
  Calls for chicken base, celery, cayenne pepper, milk, and flour. Makes two gallons.

• Egg Drop Soup

  http://www.customcatering.net/Rec_soup/eggdrop.html
  Requires chicken stock, sugar, cornstarch, and green onions. Makes five quarts.

• Fresh Tomato Soup ala Terri

  http://www.recipesource.com/soups/soups/fresh-tomato1.html
  Made with flour, sour cream, and dill. Makes twenty four servings.

• George Harris' Hot and Sour Celery Soup

  http://recipesource.com/soups/soups/02/rec0219.html
  Calls for soy sauce, rice wine vinegar, tofu, and jimaca. Makes two gallons.

• Hominy Soup with Pork and Lime

  http://www.pepperfool.com/recipes/soups/hominy_soup.html
  Combines tomatoes, flour, dill, and sour cream. Twenty four servings.

• Honey Dew Melon Soup

  http://www.customcatering.net/Rec_soup/honeydew.html
  Using bananas, yogurt, sour cream, and white wine. Six quarts.

• Hoppin' Pea Soup

  http://www.customcatering.net/Rec_soup/hopnpea.html
  Using beer, sausage, ham, and jalapeno peppers. One and one half gallons.

• In-Booth Seafood Gumbo

  http://www.customcatering.net/Rec_soup/inbooth.html
  Combines flour, sausage, tomato paste, and bell peppers. Ten quarts.

• Jalapeno Potato Soup

  http://www.recipesource.com/soups/soups/jalapeno-potato1.html
  Requires chicken broth, sour cream, and green onions. Sixteen to eighteen servings.

• Joy's Vegetable Soup

  http://vegweb.com/recipes/joys-vegetable-soup
  This vegan version makes two gallons using lima beans, jalapeno peppers, okra, and potatoes.

• Legal's Inaugral Fish Chowder

  http://www.recipesource.com/soups/soups/fish-chowder1.html
  Flour, stock, vegetables, cream, and cheese makes three quarts.

• Oyster Artichoke Bisque

  http://www.customcatering.net/Rec_soup/oystarti.html
  Recipe using chardonnay, egg yolks, flour, vegetables, and seasonings. Makes two gallons, from Customcatering.net.

• Recipes: Soups A-C

  http://www.culinarysoftware.com/recp0007.htm
  Provides bulk chef style dishes. From Culinary Software Services.

• Recipes: Soups D-G

  http://www.culinarysoftware.com/recp0008.htm
  Provides bulk chef style dishes. From Culinary Software Services.

• Recipes: Soups H-S

  http://www.culinarysoftware.com/recp0009.htm
  Provides bulk chef style dishes. From Culinary Software Services.

• Recipes: Soups T-Z

  http://www.culinarysoftware.com/recp0010.htm
  Provides bulk chef style dishes. From Culinary Software Services.

• Seafood Gumbo

  http://www.recipesource.com/soups/soups/seafood-gumbo4.html
  Provides a long list of ingredients for this recipe and makes twenty four servings.

• Shrimp Bisque

  http://www.recipesource.com/soups/soups/shrimp-bisque1.html
  Calls for fish stock, brandy, sherry, and heavy cream. Makes twenty servings.

• Smoked Garlic & Onion Bisque

  http://www.customcatering.net/Rec_soup/garlsoup.html
  Using flour, white wine, chicken stock, cayenne, duck demi glaze, and milk. Makes three fourths gallon.

• Tomato Soup with Fresh Basil

  http://www.customcatering.net/Rec_soup/tomsoup.html
  Combines filets with honey, cornstarch, white wine, and stock. Makes two gallons.

• Turkey and Andouille Gumbo

  http://www.customcatering.net/Rec_soup/turkeygm.html
  Using white wine, stock, bell peppers, celery, and onion. Thirty six servings.

• Vegetable Soup

  http://www.angelfire.com/bc/incredible/xSS13vegetable.html
  Traditional dish that makes fifty servings.

• Vichyssoise

  http://www.customcatering.net/Rec_soup/vichoise.html
  Combines white wine, milk, whipping cream, potatoes, and chicken base. Five quarts.

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