"It is one of the most beautiful compensations of this life
that no man can
sincerely try to help another without helping himself."
-Ralph Waldo Emerson
Soup
Hot and Sour Soup
Preparation Time: 10 minutes
Cooking Time: about 20 minutes
Serves: 4
Amount Ingredient
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4 C (900ml) Vegetable Stock (low sodium is best)
6 slices Fresh Ginger Root
1/4 C (60ml) Grated Carrots
1/4 C (60ml) Shredded Napa Cabbage
1/4 C (60ml) Chopped Green Onions
1/4 C (60ml) Sliced Bamboo Shoots
1/4 C (60ml) Lily Buds, soaked and drained
1/4 C (60ml) Cloud Ear Mushrooms, soaked and drained, sliced
2 lg Dried Black Mushrooms, soaked and drained, sliced
1/2 C (125ml) Fresh Peas, blanched
2 Eggs, beaten
1 cake
(7 oz 200g) Firm Tofu, pressed and diced
2 T Rice Wine Vinegar
3 T Soy Sauce
1/4 tsp Ground Black Pepper
1 T Cornstarch
to taste Salt
Bring vegetable stock to a boil with the fresh ginger slices. Once the stock is boiling carefully strain out and discard
the ginger slices. Add the carrots, cabbage, green onions, bamboo shoots, mushrooms, lily buds, and tofu. Simmer about 5 minutes until vegetables are slightly tender. In a small bowl combine vinegar, soy sauce, pepper, and cornstarch. Stir until the corn starch is dissolved.
Add cornstarch mixture to the soup and continue to simmer for another 2 minutes. Adjust the seasoning if necessary with peppers. Add the blanched peas. Gently pour the beaten eggs over the surface of the soup, allowing the egg to set for a few seconds. Stir in the egg...this makes the egg flowers you are
use to seeing in egg drop soup. Enjoy Immediately.
Taco Soup
Preparation Time: 10 minutes
Cooking Time: about 15 minutes to 30 minutes
Serves: 8
Amount Ingredient
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2 lbs (900g) Lean Ground Beef
1 med Onion, chopped
1 can
(28 oz ~1L) Pureed Tomatoes
1 can
(15 oz ~4dL) Tomato Sauce
1 C (2dL) Beef Stock or WaterR
1 can
(15 oz ~4dl) Pinto beans, drained and rinsed
1 can
(14 oz ~4dL) Corn, drained
1 pkg
(1.25 oz ~30g)Taco seasoning mix
1/2 C (1dL) Shredded cheese
8 T Sour Cream
12 Olives, chopped
2 Green Onions, chopped
24 Corn Chips
In a medium stock pot brown beef and onion, drain grease.
Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 15-30 minutes. Top each bowl with three corn chips, 1 tablespoon
sour cream a few sliced olives, green onions and a sprinkle
of graded cheese.
Corn Chowder
Preparation Time: 10 minutes to dice and chop
Cooking Time: 30-45 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
2 T Butter
4 Green Onions, chopped separate the white
and green part
1 Red Bell Pepper, diced small
2 T Canned Diced Green Chilies
2 stalks Celery, chopped small
1 Lb (450g) Potatoes (boiling type is best),
peeled and cut into 1/2 inch (1cm) cubes
4 C (1L) Frozen/fresh Corn kernels
1 Bay Leaf
4 C (1L) Canned Chicken Broth (Low Salt)
or Homemade Stock
2 C (2dL) Milk
to taste Ground Black Pepper
to taste Salt
4 T Sour cream, for serving
In a large saucepan, melt the butter over moderately low heat. Add the white part of the green onions, red bell pepper, and celery and cook, stirring occasionally, until soft. Stir in the diced potatoes, 1/2 of the corn (only if using fresh), the bay leaf, and broth. Add salt to taste. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
In a blender or food processor, puree 1/2 the corn with the milk. Stir the puree into the soup along with the green chilies
and black pepper to taste. If using frozen corn then stir in the 1/2 not pureed now. Simmer until the soup thickens slightly, about 10 minutes. If your soup gets too thick then add a little more broth. Remove the bay leaf. Top each serving with a dollop of sour cream and a sprinkle of the green part of the green onions
Cream of Mushroom Soup
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Amount Ingredient
-------- -----------------------------
1/4 C (60g) Unsalted Butter
3/4 Onion, finely chopped (sweet is best
in this recipe)
11 oz (~300g) Fresh mushrooms, chopped (I like to use
a mix of different types of mushrooms)
2 T All Purpose Flour
2 (1/2L) Beef stock
2/3 C (1 1/3 dL) Dry Sherry
1/8 tsp Black pepper
1/8 tsp Nutmeg
1 C (2dL) Whipping cream, warm
Melt butter in heavy saucepan over medium high heat. Saute onion 7-8 minutes, stirring frequently until transparent. Add mushrooms and saute 2 minutes, stirring occasionally. Add sherry and cook for an additional 3-4 minutes. Sprinkle flour over vegetables and stir until mixed thoroughly. Slowly stir in stock and bring mixture to a boil, stirring frequently. Reduce heat to medium low and simmer 5 minutes. Remove from heat and stir in remaining ingredients.
CHARLIE'S CHICKEN SOUP
Preparation Time: 15 minutes to prep veggies
Cooking Time: about 10 minutes then simmer about 40 minutes
Serves: 10-12
Amount Ingredient
-------- -----------------------------
2 T Olive or canola oil
1 med to lg Onion, diced
3-4 cloves Garlic, minced
3 lg Carrots, quartered and diced into chunks
6 Celery stalks, halved lengthwise and
diced into chunks
8oz can (2dL) Sliced water chestnuts, drained
2 T Basil, dried (or 4 T chopped or chiffonaded
fresh basil)
2 T Parsley, dried (or 4 tbsp. chopped fresh parsley)
1/2 tsp Red Pepper flakes or 1/4 tsp red pepper (optional)
1 lb (450g) Fresh mushrooms, sliced
3 med to lg Bell peppers, any color, or mixed, diced into chunks
2 C (~300g) Cauliflower flowerets
~12 sm Red potatoes, cut into eighths (leave skins on)
1 lb (450g) Boneless Skinned Chicken breasts, diced into chunks
5 Cans Chicken broth, (5 14 1/2 oz Cans = total 72.5 oz or
2.25L) or 2 1/2 qt Homemade chicken stock
1 C (2dL) Dry white wine (optional)
5-6 T Oriental Hoisin sauce
Heat the oil in an 8-qt soup pot over medium heat; add the onions and saute until golden brown. Add the garlic and saute for 3 minutes, stirring often. Add carrots, celery, water chestnuts, basil, parsley, pepper flakes (or red pepper); stir 5 minutes. Stir in mushrooms, bell peppers, cauliflower, potatoes.
Add chicken, chicken broth (or stock), wine, and hoisin sauce. Bring to boil, then simmer on medium heat until potatoes are just done. Can be served immediately, but I think that it tastes
much better if the soup is refrigerated overnight and reheated before serving the next day. Can be frozen for later use.
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Brightest of Blessings