Hot & Sour Soup...Best Recipe EVER

I have had this recipe for years and have no idea where it came from.  It is best made a day or two early.  Let the ingredients get to know each other, then you will have hot and sour perfection! Oh, and I always double this recipe.

6 cups chicken stock

bring to a simmer then add:

2 T soy sauce
2 T garlic and red chile paste (we use rooster sauce, sriracha) (I go light on this, maybe 1/2 to 3/4 what it calls for)



simmer for 10 minutes, then add
1/4 pound Julienned BBQ Pork
3/4 t pepper(Again, I tend to go light so the soup isn't too hot, like about half)
1/4 cup white vinegar
1 can sliced bamboo shoots
1 can baby sweet corn cobs
1 can sliced water chestnuts
1 can peeled straw mushrooms
1 cup sliced shittake mushrooms (feel free to use dried and just reconstitute)
1/2 pound tofu, sliced into 1/4 to 1/2 inch cubes

simmer 10 more minutes
while simmering mix:
5 tablespoons cornstarch & 5 tablespoons of water
mix then add
4 eggs, beaten, in a thin stream over the surface of the soup
Let stand 10 seconds then gently stir in 1 t. sesame oil

Yeah, I know this recipe looks terrifying, but it is WELL worth the effort.  We like to make a double batch and eat it for several days in a row.  It also freezes well too, so you could freeze single servings for later!

Olive Garden Zuppa Toscana Soup

Ingredients:
1 lb Italian Sausage (spicy if you prefer more heat)
5-7 slices of bacon
5 medium russet potatoes
2 c kale, chopped
1 c heavy whipping cream
1 qt water
2 cans of chicken broth
1/2 large onion
2-3 cloves of garlic, minced
2 tsp red pepper flakes
Salt and pepper

Instructions

1. Crumble the sausage onto a baking sheet. Bake the sausage in the oven at 300 degrees for about 30 minutes or until no longer pink. Place on paper towels to drain.
2. Cook the bacon and crumble into small pieces. I baked my bacon. Slice the potatoes between 1/8? and 1/4?. I used the thick setting on my mandolin. Just make the slices about the same size so they cook evenly. Dice up the onion and mince the garlic. Throw the potatoes, onion, garlic, chicken broth, and water into a large pot on medium heat until the potatoes are cooked through.
3. Prepare the kale by chopping into bite sized pieces. Kale is wonderful for soups because it holds up to the heat so well. It’s also delicious! Add the sausage, bacon, red pepper flakes, and salt and pepper to taste. Simmer for another 10 minutes, stirring occasionally.
4. During this time the potatoes will start breaking apart into smaller bite sized pieces because they are so tender. Turn the heat to low and add in the kale and heavy cream. Let the soup heat through and serve. We like to serve this soup with some grated Parmesan cheese on top. Delicious!

Adrienne found this great recipe at http://www.momontimeout.com/2011/11/olive-garden-zuppa-toscana-soup/

Colorado White Chili

A great soup for a cold winter day!!! Simple to make too!  I like to make a double or triple batch and freeze a meal or two for later! 


1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain) Or cook your own.
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely.

Broccoli Cheddar Soup

I don't think of myself as a soup person, but this week we have had more soup than ever before!  This one is fabulous!  We paired it with the twist breadsticks posted earlier and the ENTIRE family loved this meal!

• 1/2 cup butter
• 2 onion, cut into medium dice
• 1 tablespoon and 1 teaspoon garlic powder
• 1 teaspoon ground white pepper
• 2 (16 ounce) packages frozen chopped broccoli
• 8 cups chicken broth
• 1 cup all-purpose flour
• 3 cups whole or 2% milk
• salt to taste
• 1 pound shredded sharp Cheddar cheese

1. Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, about 15 minutes.
2. Meanwhile whisk flour into milk until dissolved. Pour into soup stirring frequently until thickened. Reduce heat and stir cheese in until melted and heated through.

Panera’s Cream Cheese Potato Soup

Our new favorite soup!  You may want to double, triple, quadruple this recipe.  It is simple and freezes well!


Panera’s Cream Cheese Potato Soup

4 c chicken broth
4 c peeled and cubed potatoes (if you have yellow potatoes, it makes for a nice color)
1/4 c chopped and minced onions
1/2 tsp season salt
1/4 tsp white pepper(go ahead, use black pepper, the only difference is the color)
1/4 tsp ground red pepper(we cut back a little on this as we have a few who do not like spicey)
1 8oz package of cream cheese

• Combine broth, potatoes, onion and spices in large pot
• Boil on medium heat until potatoes are tender
• Smash potatoes to release heat for thickening (hubby uses his stick blender)
• Reduce to low heat
• Add cream cheese
• Continue to heat, stirring frequently, until cream cheese melts

We blended this until it was smooth.  We served it with bacon, cheese and bacon bits.  Yummy! 

Quick Comforting Chicken Noodle Soup

Ingredients

• 2 quarts water
• 8 teaspoons chicken bouillon granules (or 8 cubes)
• 6-1/2 cups uncooked wide egg noodles
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 
• 3 cups cubed cooked chicken or turkey
  
• 1 cup (8 ounces) sour cream
• Optional 1 cup frozen peas and 1 can of corn
• Baby carrots or sliced regular carrots are really good in this too, throw them in with the boiling water before you add the noodles.

Directions

• In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through.
• Remove from the heat; stir in the sour cream. Sprinkle with minced parsley. Yield: 10-12 servings (about 2-1/2 quarts).

Mexican meatball soup

Meatballs:

2lbs lean ground beef
1 small can diced green chilies
1/2 bunch green onions - chopped
2 cloves garlic - minced or pressed
1/2 bunch cilantro - chopped
1/4 cup rice
1 egg
salt/pepper/hot sauce to taste
Preheat oven to 400˚. Combine all ingredients by hand and roll into 1″ meatballs, bake on a cookie sheet for 10 - 12 minutes. Place on a papertowel to absorb grease. Set aside

Broth:
2qts water
2 - 3 tablespoons beef base (or use two cans beef broth and reduce water by 1 qt)
1 clove garlic minced
1 small can diced green chilies
2 cans diced tomatoes (feel free to use fresh, in season)
1/2 bunch green onions -chopped
1/2 bunch cilantro - chopped
1/4 cup rice
salt/pepper/hot sauce to taste
Bring water, beef base, garlic, chilies, and tomatoes to a roiling boil. Add meatballs and rice. Reduce the heat and simmer until the rice is soft. Add cilantro, green onions, and season to taste, simmering for an additional 10 minutes to allow the flavors to combine.
Serve hot with fresh, warm flour tortillas.

Easy Crock Pot Chicken Tortilla Soup

I never saw the appeal of chicken tortilla soup. Tried it for the first time today, YUMMY! Very good. I am going to make a double batch next time and freeze some to see how that works out. I am very into freezer cooking right now.

Easy Crock Pot Chicken Tortilla Soup

1 packet enchilada sauce or taco meat seasoning mix
1 1/2 C water
1 can tomato sauce
1 can cream of chicken soup
2 C milk
3-4 boneless chicken breasts (again, to be cheap, I used boneless thighs, turned out great)
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (southwest style)

In crock pot, mix the enchilada/taco packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, avocado, or tortilla chips, or strips of tortilla for dipping.

"Absent Cook" Stew (Crock Pot Recipe)

"Absent Cook" Stew (Crock Pot Recipe) - from Fix it and Forget it

• 2 lbs stewing beef, cubed
• 2-3 carrots, sliced
• 1 onion, chopped
• 3 large potatoes, cubed
• 3 ribs celery, sliced
• 10 3/4-oz can tomato soup
• 1 soup can water
• 1 tsp salt
• dash of pepper
• 2 TBSP vinegar

1. Combine all ingredients in a slow cooker
2. Cover. Cook on low 10-12 hours

This is our family favorite-- well, one of my two children like it. Of course Jer likes it. I put in extra water and maybe only use one pound of meat. I love crock pot cooking- its so easy and the wonderful smells meet you at the door. Please share your slow cooking recipes.

Sausage Potato Soup

Sausage Potato Soup - From the kitchen of Christy B.(One of the best cooks I know. The only thing better than making this, is her making it for me. :o)

• 2 tbls butter
• 1 whole onion
• 1/2 c. celery sliced
• 3 c. potatoes, cubed
• 3 c. chicken broth
• 1 lbs. smoked sausage
• 1/2 c. sour cream
• 1 can cream of chicken soup
• 1 c. milk

1. Melt butter and saute onions and celery until translucent.
2. Add potatos and chicken broth and bring to a boil.
3. Cover, reduce heat, add sausage and simmer for 15-20 mins.
4. In a small bowl combine sour cream and mushroom soup.
5. Add to soup.
6. Stir in Milk- heat thru, do not boil

**I use ground turkey italian sausage and cook it with the onion and celery step. I will add an extra cup or two of water to make it go further. I always add some garlic if I have some. YUM!