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Won-Ton Soup
1 pk Won tons 1 lb Ground Pork 1 ea Egg beaten 1 T Soy sauce 1/2 t Salt 1/4 t Pepper 6 c Chicken broth 2 T Soy sauce 2 T Chopped shallots Mix pork,egg,soy sauce,salt & pepper. Fill won - tons. Cook in boiling water until won-tons float to top. Remove from water. Heat chicken stock and add won tons, ladle into soup bowls and add shallots and soy sauce. Sandra A - Young - Chee`s recipe. |
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Nacho Potato Soup
In a 3-qt saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish w (Upload by user)
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Chickpea Soup
Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well. (Upload by user)
Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well. (Upload by user)
Chicken Tortilla Soup
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until (Upload by user)
Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until (Upload by user)
Chili-Beef-Potato Soup
Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; (Upload by user)
Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min.) Stir in peas or beans; (Upload by user)
CABBAGE ROLL SOUP
Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam (Upload by user)
Chop chicken and pork meat to a paste. Blend in water chestnuts and ham. Add egg white and cornstarch, onion, and salt. Blend well. Parboil cabbage leaves. Remove the midrib. On each piece of cabbage leaf, spread about 2 tbsps. of mixture, arrange ham and fried egg at the center and roll. Steam (Upload by user)
RICE SOUP
Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice. (Upload by user)
Saut? pork meat, shrimp and sea cucumber in hot oil. Add to stock and boil. Drop the mushrooms, leeks, bamboo shoots, soy sauce, rice wine, sugar, and salt. Thicken with cornstarch. Flavor with sesame oil. Fry burnt rice till it puffs. Serve soup topped with puffed rice. (Upload by user)
EGG AND MUSHROOM SOUP
Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot. (Upload by user)
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Wash mushroom, and soak in a cup of water. Set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boil 5 minutes. Season with soy sauce and salt. Stir in the cooking oil and beaten egg. Serve hot. (Upload by user)
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CHICKEN GARLIC SOUP
Over a medium flame, saut? garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot. (Upload by user)
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Over a medium flame, saut? garlic in oil until golden brown. Add water and to a boil. And the chicken cubes and chicken. Simmer until meat is cooked. Drizzle the egg in a thin stream while the soup continuously. Serve hot. (Upload by user)
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CREAM OF ASPARAGUS SOUP
In a saucepan, boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stir (Upload by user)
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In a saucepan, boil asparagus and onion in 2 ? c water until tender. Mash the softened vegetables and pass thru a fine strainer or cheesecloth. Put back the strained vegetable puree into the stock. Add butter, milk, cube, salt and cornstarch. Cook over moderate flame until smooth and thick, stir (Upload by user)
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Italian Sausage Soup
1. In Dutch Oven, brown sausage with garlic. 2. Stir in broth, tomatoes and carrots, season with salt and pepper. 3. Bring to boil, reduce heat, cover and allow to simmer 15 minutes. 4. Stir in beans with their liquid and zucchini. 5. Cover and simmer another 15 mi (Upload by user)
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1. In Dutch Oven, brown sausage with garlic. 2. Stir in broth, tomatoes and carrots, season with salt and pepper. 3. Bring to boil, reduce heat, cover and allow to simmer 15 minutes. 4. Stir in beans with their liquid and zucchini. 5. Cover and simmer another 15 mi (Upload by user)
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Beef and Vegetable Soup
Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saut until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. (Upload by user)
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Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and saut until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. (Upload by user)
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Shrimp and Butternut Squash in Coconut Milk Broth
1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk. 2. Stir in squash and bell peppers. 3. Bring to a boil. 4. Reduce heat and simmer for about 10 minutes or until squash (Upload by user)
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1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk. 2. Stir in squash and bell peppers. 3. Bring to a boil. 4. Reduce heat and simmer for about 10 minutes or until squash (Upload by user)
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Low Calorie
1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bow (Upload by user)
1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bow (Upload by user)
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