Delicious Soup Recipes

Ingredients:

1/4 Cup Clouds Ear Mushrooms -- soaked
20 Dried Lilies -- soaked
3 Ounces Bean Thread Noodles -- soaked
2 Tablespoons Olive Oil
4 Cloves Garlic -- finely chopped
1/4 Pound Ground Pork
1 Teaspoon Salt
1 Teaspoon Sugar
6 Cups Chicken Broth
15 Small Dried Shrimp -- rinsed and drained
1 Tablespoon Fish Sauce
2 Medium Scallion -- finely chopped
1/4 Teaspoon Pepper


Preparation:

Soak the mushrooms, lilies and noodles in warm water for 10 minutes. Cut the noodles in 3 inch lengths and set aside. Heat oil in skillet and saute for 30 seconds. Stir in pork, salt and sugar. Add chicken broth, bring to a boil. Add shrimp, mushrooms, lilies and fish sauce. Lower heat and simmer for 5 minutes. Add noodles, cook stirring for 1 minute. Remove from heat, add scallions and pepper. Stir and serve.

Ingredients:

1 lb. (2 1/4 cups or 500ml) BCP whole yellow peas
2 medium chopped onions
1 large chopped celery stalk
4 minced cloves garlic
2 medium grated carrots
1 bay leaf
1/4 cup chopped fresh sage*
1/4 cup chopped fresh parsley
6 strips bacon
1 tsp salt
8 cups (1.8 litres) water

* Dried sage can be substituted; use about 1 tbsp.


Preparation:

Rinse and drain the peas. Add them to a soup pot with the water and the bay leaf, and bring to a boil. Boil gently for 2 1/2 to 3 hours until peas purée, adding more water as required. Add carrot, sage and parsley to the soup mixture and continue simmering. In a skillet, slowly brown bacon strips. Remove when crisp. Add onion, celery and garlic to the bacon fat and cook over low heat until transparent. Transfer to the soup pot. Salt and pepper to taste. Cook slowly for an additional 1/2 hour and serve. Garnish with crisp bacon strips.

INGREDIENTS

8 ounces chicken breasts, cooked and sliced thinly
8 ounces rice noodles
15 white mushrooms, sliced
8 cloud ear mushrooms, dried
1/2 cup bean sprouts
1/2 cup bamboo shoots, sliced
2 small carrots
1 1/2 red peppers
6 cups water
1 1/2 chicken stock cubes (Knorr)
1/3 cup dark soy sauce
1 1/2 teaspoons pepper
4 1/2 teaspoons curry powder
1/3 cup rice wine
4 1/2 teaspoons rice vinegar
3 tablespoons sesame oil
4 1/2 teaspoons sambal oelek
1/4 cup worcestershire sauce
salt, to taste

PREPARATION:

Rehydrate the mushrooms by soaking them in water for 30 minutes, then slice.
Slice the carrot and red pepper.
Break or cut the noodles into approximately 2 inch long pieces.

Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices.
As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.

Note: The cloud ear mushrooms are also called wood ear mushroom and are quite common in Chinese cooking. If you can't find them dried in your supermarket or Asian market, you can just use more button mushrooms.

Ingredients

4 1/2 oz sorted uncooked yellow split - peas
1 qt water
1/2 ts salt
2 ts vegetable oil
2 oz diced canadian-style bacon
1 c each chopped onions and -sliced carrots
1/4 ts each crumbled sage leaves -and ground allspice
1 dash white pepper, -to taste
2 tb chopped fresh parsley

Instructions

Rinse peas. In a 4-quart saucepan, combine peas, water and salt.
Bring to a boil; remove from heat and let soak for 1 hour. In a
10-inch nonstick skillet heat oil over medium-high heat; add bacon
and cook, stirring frequently, until browned. Stir in onions and
carrots and cook, stirring occasionally, until onions are
translucent; add to peas in saucepan and stir to combine. Add
remaining ingredients except parsley and bring to a boil. Reduce
heat to low, cover, and let simmer, stirring occasionally to prevent
mixture from sticking to bottom of pan, until peas are softened and
mixture thickens, about 45 minutes. If soup becomes too thick, add up
to an additional cup of water. Serve each portion sprinkled with
fresh parsley.

Makes 4 servings.

"Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread."

Ingredients:

2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish


Direction:

1. Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

"This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes. Includes tofu, green squash, mushrooms and onions. True Korean recipe! Garnish with sliced green onions."

Ingredients:

* 3 1/2 cups water
* 3 tablespoons denjang (Korean bean curd paste)
* 1 tablespoon garlic paste
* 1/2 tablespoon dashi granules
* 1/2 tablespoon gochu jang (Korean hot pepper paste)
* 1 zucchini, cubed
* 1 potato, peeled and cubed
* 1/4 pound fresh mushrooms, quartered
* 1 onion, chopped
* 1 (12 ounce) package soft tofu, sliced

Direction:

1. In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.