Hot And Sour Soup

INGREDIENTS:(Hot And Sour Soup)

Button Mushrooms 6

Chicken breast ½ cup

Green onion ½ cup

Egg 1

Corn starch 1tbsp

Soya sauce 1-1/2 tbsp

White Vinegar 2 tbsp

Salt ¼ tsp

White pepper 1-1/2 tsp

Chili sauce 1 tbsp

Chicken stock 4 cups

Garlic 1 tsp

Oil 1 tbsp

Carrot 2 tbsp

 

Directions:(Hot And Sour Soup)

 

Heat oil in a pan , sauté 1 tsp of garlic .

Now add ½ cup chicken breast and allow frying.

Then add 6 button mushroom and 2 tbsp of carrots and fry for 2-3 min.

After frying add 4 cups of chicken stock and 1 tbsp of corn starch.

Now add 1 egg, 1-1/2 tbsp soya sauce, 2 tbsp white vinegar, 1/4 tsp salt, 1-1/2 tsp white pepper and 1tbsp chili sauce and cook for 2-3 min.

Garnish with green onions and serve.

 

Have Mercy on Me Spicy Lentil Soup With Crock Pot Instructions

Ingredients:(Have Mercy on Me Spicy Lentil Soup With Crock Pot Instructions)

1/4 cup extra virgin olive oil
1 large onion (dice half and chop the other half)
kosher salt, to taste
black pepper, to taste
1 -2 teaspoon crushed red pepper flakes
3 large celery ribs, chopped
3 carrots, chopped
2 garlic cloves (minced)
1 cup chopped cauliflower
2 teaspoons curry powder
1 teaspoon cumin
16 ounces dry lentils
1 (14 1/2 ounce) can vegetable broth
2 (14 1/2 ounce) cans diced tomatoes with juice
8 cups water
2 teaspoons cayenne pepper

Directions:(Have Mercy on Me Spicy Lentil Soup With Crock Pot Instructions)

Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft.
(If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft. If using the stovetop, please continue to step 3.).
Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir. Cover and let simmer for 10 minutes, stirring occasionally.
Stir in lentils, vegetable broth and tomatoes. Cover and let simmer for another 10 minutes, stirring occasionally.
Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil.
When the soup comes to a boil, reduce heat and add cayenne pepper. Let simmer for at least 2 hours, or until lentils are soft.

Country Hamburger Lentil Soup Crock Pot

Ingredients:(Country Hamburger Lentil Soup Crock Pot)

1 cup dried lentils (I used a mix of red, brown, green and yellow)
1 (28 ounce) can diced tomatoes
8 ounces lean ground beef, browned
3 ounces celery, thinly sliced (3 stalks)
3 ounces baby carrots, thinly slieced (good-sized handful)
1/2 small onion, diced
2 garlic cloves, minced
3 cups water
3 teaspoons beef bouillon
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 -2 bay leaf

Directions:(Country Hamburger Lentil Soup Crock Pot)

Brown ground beef.
Combine all ingredients in 4-5qt crock pot.
Cook on low at least 12 hours or high for 6 hours. I do a combination of high/low, when I made this I did low for 5 hours and high for 4 hours.
Remove bay leaves before serving.
Note: when I saved the leftovers, I added another cup of water to prevent it from becoming too thick the next day. It made very yummy leftovers!

Southwestern Meatball Soup

 

Ingredients: (Southwestern Meatball Soup)

4 cups warm water
1 large carrot, peeled and sliced
1 small potato, peeled and chopped
1/2 cup chopped onion
1/2 cup thick & chunky salsa
4 Beef Flavor Bouillon Cubes
3/4 pound extra lean ground beef or turkey
1/4 cup seasoned bread crumbs
1/4 cup milk
Chopped fresh cilantro

 

Directions: (Southwestern Meatball Soup)

Combine water, carrot, potato, onion, salsa and bouillon in large saucepan. Cook over high heat, stirring occasionally, until mixture comes to a boil.
Combine beef, bread crumbs and milk in medium bowl; roll into 1-inch meatballs. Drop into mixture in saucepan. Reduce heat to low; cook, stirring occasionally, for 20 to 25 minutes or until potatoes are tender. Sprinkle with cilantro before serving

Italian-Style Lentil Soup

 

Ingredients: (Italian-Style Lentil Soup)

2 tablespoons extra virgin olive oil
2 medium onions, chopped
2 large stalks celery, sliced
1 medium carrot, chopped
5 1/4 cups water
1 cup dry lentils
1 can (6 ounces) Italian tomato paste
1/2 cup dry red wine or water
1/4 cup chopped fresh parsley or 2 teaspoons dried parsley, crushed
1 3/4 teaspoons Beef Flavor Bouillon
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
Freshly Shredded Parmesan Cheese (5 oz.)

 

Directions: (Italian-Style Lentil Soup)

Heat oil in large saucepan over medium-high heat. Add onions, celery and carrot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
Strip in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 40 to 45 minutes or until lentils are tender.
Ladle soup into bowls; sprinkle with cheese just before serving.

Beefy Onion Soup

 

Ingredients: (Beefy Onion Soup)

3 tablespoons olive oil
8 cups sliced yellow or brown onions
2 bay leaves
1 cup dry sherry
1 cup dry white wine
8  Beef Flavor Bouillon Cubes, dissolved in 6 cups hot water
2 cups (6 ounces) Freshly Shredded Parmesan Cheese (5 oz.)
8 toasted baguette slicesg

 

Directions: (Beefy Onion Soup)

Heat oil in large saucepan over medium heat. Add onions and bay leaves; cook, stirring frequently, for 20 minutes or until onions turn golden brown. Add sherry; cook, stirring occasionally, for 5 minutes. Add wine; cook, stirring occasionally, for 10 minutes.
Add bouillon mixture; bring to a boil. Boil for 15 minutes. Remove bay leaves. Serve hot topped with cheese. Serve with baguette slices.

Creamy Green Vegetable Soup with Bacon

Ingredients: (Creamy Green Vegetable Soup with Bacon)

1 tablespoon olive oil
4 strips bacon, cut into 1″ pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1″ pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon

Instructions:(Creamy Green Vegetable Soup with Bacon)

Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.

Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon.

Your Creamy Green Vegetable Soup with Bacon is ready to serve.

Ajiaco Soup

 

Ingredients: (Ajiaco Soup)

3 lbs. chicken thighs, skin removed
6 cups water
1 large onion, chopped
2 large stalks celery, chopped
1/4 cup MAGGI Granulated Chicken Flavor Bouillon
2 teaspoons dried guascas or thyme leaves
1 1/2 lbs. mixed potatoes (red, russet and yellow), peeled and cut into 1/2-inch pieces
2 ears of corn, cut into 1-inch slices
1 tablespoon lime juice
1/2 cup Media Crema
Accompaniments: Media Crema, chopped avocado and capers

Directions: (Ajiaco Soup)

Place chicken, water, onion, celery, bouillon and guascas in large saucepan or Dutch oven. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes.
Remove chicken to cool. Add potatoes to broth; cover. Cook for 40 minutes or until potatoes are tender. Mash some of the potatoes in pan with potato masher.
Remove chicken meat from bones and return to pan. Add corn and lime juice; cook, uncovered, for 5 to 10 minutes or until thickened. Stir in 1/2 cup media crema. Serve with media crema, avocado and capers.

Creamy Chicken with Corn and Poblano Chiles

 

Ingredients: (Creamy Chicken with Corn and Poblano Chiles)

6-quart multi or slow cooker
1 cup Evaporated Lowfat 2% Milk
2 poblano chiles, seeded and cut into thin strips, divided
1 can (15.25 ounces) corn kernels, drained and rinsed, divided
1 teaspoon olive oil
6 to 8 (1 1/2 to 2 pounds total) chicken thighs, excess fat trimmed
1 small onion, thinly sliced
1 tablespoon Chicken Flavor Bouillon
2 large cloves garlic, finely chopped
Hot, cooked rice

Directions: (Creamy Chicken with Corn and Poblano Chiles)

Place evaporated milk, half of poblano chile strips and half of corn in blender; cover. Blend until smooth; set aside.
Place oil in multi cooker and set to high. Once hot, add chicken; cook on each side until browned. (If using a slow cooker, brown chicken in a large skillet.) Remove chicken and reserve.
Add onion, remaining poblano chile strips, bouillon and garlic to cooker (or skillet); cook for 3 minutes or until onion is tender. Add chicken back to cooker (and onion mixture if using a skillet). Stir in evaporated milk mixture and remaining corn. Cover; cook on low for 4 hours or high for 2 hours. Serve with rice.

Broth

Ingredients: (Broth)

 

Ham shank

Barley/lentil mixture

Leeks

Turnip

Carrots

Potatoes (optional)

Instructions: (Broth)

Place the ham shank in a large saucepan, cover with water and bring to the boil. Simmer for around an hour. Remove the ham shank and score the fat with a sharp knife.

 

Roast in the oven on a medium heat. Skim any impurities from the water the ham shank was simmered in and introduce the chopped vegetables and Barley/lentil mix.

 

Bring to the boil and simmer. When the ham shank is roasted remove from the oven and leave to cool. When cool remove the fat from the meat and cop up, reintroduce it to the saucepan and continue to simmer for another hour, topping up with water if necessary.

 

The fat can be used (if desired) to make pork crackling.