Soup

Ingredients:

One quart (four cups) chicken broth
1/4 tsp fresh ground ginger
1/4 tsp salt
2 tbs chopped chives
4 eggs (beaten)
1 1/2 tbs corn starch

Put chicken broth into a pot, but hold about a half cup aside. Add in the salt

Put the ginger into a cheesecloth. Place it into the chicken broth with the chopped chives and bring to a boil.

Meanwhile, add the corn starch to the reserved broth and mix well. After the chicken broth has boiled a minute or two, remove the cheesecloth (ginger) and stir in the corn starch mixture.

2 lbs stew meat
4 cups beef broth
2 tsp salt
3/4 tsp rosemary
3/4 tsp thyme
2 bay leaves
1 tsp sugar
1 tsp salt
3/4 tsp ground black pepper
1/3 cup flour
3 tbs tomato paste
2 tbs oil
1 tbs butter
1 large onion
3 cloves minced garlic
3 large carrots, sliced
2 large celery stalks, sliced
2 - 3 potatoes, chunked
1 cup red wine

In a plastic bag, combine flour, salt and pepper. Add in the stew meat and toss rapidly to evenly coat the meat.

4 large onions, sliced
2 clove garlic, minced
1/4 cup salad oil
4 large bell peppers, stemmed and seeded
2 large (7 oz. each) cans whole green chilis, split lengthwise
1 tbs dry oregano leaves
2 cans (13 oz.) each tomatillos (we just use a whole mess of fresh tomatillos from the garden!)
6 cups chicken broth
4 fresh jalapenos, stemmed, seeded and chopped
1/2 cup fresh cilantro, chopped
2 cups (8 oz.) shredded pepper-jack cheese
Sour cream or plain yogurt

Wild Rice Soup
Prep Time 15 mins. Cook Time 2 hrs, 20 mins.-3 hrs, 20 mins.
SERVES 6

1 1/2 cups wild rice
6 strips bacon
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 2 medium stalks)
1 cup chopped carrots (about 2 medium)
2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 can (14 oz.) chicken broth
2 cups shredded Cheddar cheese
1 1/2 cups half-and-half
1/2 tsp. black pepper

4 cups chicken stock or broth
3 tbs soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup diced mushrooms
1/2 tbs chili garlic sauce
1/4 tsp ground white pepper
1/3 cup canned bamboo shoots, julienned
3 oz. block of tofu, cubed into 1/4 inch
2 tbs corn starch and 2 tbs cold water
1 egg, beaten
2 green onions, diced, entire
1/2 tsp toasted sesame oil

Bring chicken broth to a simmer in 2-quart saucepan.

Add soy sauce, shredded meat, mushrooms and garlic red chili sauce.

2 pounds split peas
14 cups water
Salt pork
1 lb bacon
1 medium to large onion
1-2 peeled diced or shredded carrots
1 tbs Hickory smoke flavoring
Tabasco sauce
2 tsp salt
1 tsp ground black pepper

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges

Bring all ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of hot soup to medium bowl.

Makes 2 generous servings.

2 cup Split peas; rinsed
6 cup Water
1 tsp Salt
1/2 tsp Ground cumin, or to taste
1 lb Pork sausage

Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency.

Adjust seasonings to taste.

Just before serving, pan-fry chopped sausage until done.

Serve soup in individual bowls.

Sprinkle cooked sausage over soup.

8 oz. sliced Shittake mushroom tops
2 ribs thinly sliced celery
1 chopped onion
3 sliced leeks
2 sliced carrots
2 oz. peanut oil
1/4 cup Thai fish sauce
2 cans coconut milk
1 cup lime juice
3 qt. chicken stock
4 chicken breasts
4 sliced lime leaves
2 dry Thai peppers
3 slices ginger root
3 slices galanga (Thai ginger) root
1 stalk chopped lemon grass
1/2 cup white wine

1 small onion, chopped
2 clove garlic, mashed
1 4-ounce can green chilis, diced
2 tbs oil
1 8-ounce can stewed tomatoes
2 cups chicken broth
1 cup beef bouillion
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1 green bell pepper, diced
1/4 tsp pepper
2 tsp Worchestershire sauce
1 cup Monterey Jack cheese, cubed
Corn tortillas
Oil for frying