Egg Drop Soup

* 4 cups water
* 4 cubes chicken bouillon
* 2 eggs
* 1 teaspoon dried parsley
* 1 tablespoon dried minced onion
* 1 tablespoon cornstarch


1. In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
2. Lightly beat eggs together. Gradually stir into soup.
3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.


* 1 tablespoon vegetable oil
* 2 cloves garlic, minced
* 1 (1/2 inch) piece fresh ginger root, minced
* 6 ounces raw small shrimp, shelled and deveined
* 1 quart chicken stock
* 8 ounces tofu, diced small
* 1/3 cup frozen peas, thawed
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 tablespoon cornstarch


1. Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Mulligatawny Soup

* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated


1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

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