From Microwave Gourmet, by Barbara Kafka. Four servings.
Made with a vegetable broth or stock with herbs.
From the Vegetarian Journal using celery, juice, green pepper, and pasta. Six servings.
Made with paste, basil, thyme, bouillon granules, sugar, and hot pepper sauce.
From Everyday Cooking for the Jewish Home by Ethel Hofman.
From Modern Southwest Cuisine by John Rivera Sedlar.
Recipe using cinnamon, cloves, flour, milk, butter, and sugar.
Serving six this recipe uses ginger, garlic, onion, basil, oregano, and rosemary.