| Recipe and Ingredient Comparison |
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| Website | Food Network | MyRecipes | Food Network | Food Network | Epicurious |
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| Full Recipe | 
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| Contributor | Food Network Kitchens | | Sara Moulton | Food Network Kitchens | |
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| Barley | 1/3 cup pearl barley, rinsed | | | | |
| Bay leaf | | | | 1 bay leaf | |
| Bean | | | | | 1 15-ounce can cannellini (white kidney beans), rinsed, drained |
| Beef | One 1- 1/4 to 1-1/2 pounds beef shin on the bone, trimmed of excess fat | | | | |
| Bread | | 8 (1-ounce) slices French bread, cut into 1-inch cubes | | | |
| Broth | | 8 cups less-sodium beef broth | 2 quarts canned low-salt chicken broth | | 4 cups canned vegetable broth |
| Butter | 1 tablespoon unsalted butter | | 2 tablespoons (1/4 stick) butter | 1/2 cup unsalted butter | |
| Carrot | 1 carrot, diced | | 2 carrots, peeled, thinly sliced | | |
| Celery | 1 stalk celery, diced | | 2 celery stalks, sliced | | |
| Cheese | | 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace) | | | |
| Chicken | | | 1 (3 1/2-pound) chicken, cut into 8 pieces | | |
| Chives | | | | 2 tablespoons thinly sliced fresh chives | |
| Cream | | | | 1/2 cup heavy cream | |
| Egg | | | 8 ounces dried egg noodles | | |
| Fennel | | | | | 1 medium fennel bulb, trimmed, chopped |
| Garlic | | | | 6 cloves garlic, minced | 3 large garlic cloves, chopped |
| Leeks | | | | 3 leeks (white part only), thinly sliced and well rinsed | |
| Lemon juice | | | 1 tablespoon fresh lemon juice | 1 tablespoon freshly squeezed lemon juice | |
| Liqueur | | | | 1/2 cup dry white vermouth | 1 cup dry vermouth |
| Medium-sized Button Mushrooms | 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered | | | | |
| Mushroom | | | 1 cup mushrooms, quartered | | |
| Oil | 2 tablespoons plus 1 teaspoon canola oil | 2 teaspoons olive oil | | | |
| Onion | 1/2 onion, diced | 4 cups thinly vertically sliced Walla Walla or other sweet onion | 1/2 cup chopped onion | 1 onion, thinly sliced | 1 large white onion, chopped |
| 4 cups thinly vertically sliced red onion | | | 4 green onions, chopped |
| Parsley | 3 tablespoons minced flat-leaf parsley | | 1/2 cup finely chopped fresh parsley | 3 sprigs fresh parsley | |
| Pasta | | | | | 8 ounces penne or other tubular pasta |
| Pepper | | 1/2 teaspoon freshly ground black pepper | | Freshly ground black pepper | |
| Potato | | | | 1 1/4 pounds waxy-style potatoes (about 8), peeled and quartered | |
| Salt | Kosher salt and freshly ground black pepper | 1/4 teaspoon salt | | 2 tablespoons plus 1 teaspoon kosher salt | |
| Squash | | | | | 1 large yellow crookneck squash, diced |
| Sugar | | 1/2 teaspoon sugar | | | |
| Thyme | 1/2 teaspoon dried thyme | 1/4 teaspoon chopped fresh thyme | | 3 sprigs fresh thyme | |
| Tomato | 1 cup chopped canned tomato | | | | 1 14 1/2-ounce can Italian-style stewed tomatoes |
| Water | 6 cups water | | | 7 cups water | |
| White Wine | | 1/4 cup dry white wine | | | |
| Zucchini | | | | | 1 medium zucchini, diced |
