HOMEMADE CHICKEN NOODLE SOUP

3 to 4 lbs. chicken 5 cups water or chicken broth 1 lb. baby carrots 5 cloves garlic, minced 3 celery stalks, finely sliced 2 tbsp. fresh parsley, minced 1 tsp. low sodium chicken soup base (or bouillon) 1 large onion, chopped 1 or 2 green onions, chopped (optional) 2 bay leaves pinch ea oregano and thyme salt and pepper (to taste) additional seasonings of your choice (to taste)

Put all ingredients in Crockpot.

Cooks Note: Allow soup to come to a boil for 1 minute, then reduce heat until steaming hot but not boiling (barely simmering is OK). A boiled chicken soup is tasteless. If your Crockpot doesn't allow a steaming hot soup without rapid boiling, do not use it for making soup.

Cook all day (6-8 hours) or until chicken is tender (not stringy). Thirty minutes before serving time, add homemade noodles; cook until noodles are tender (any kind of pasta can be used). Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.
Homemade Noodles:

1 cup sifted flour 1/2 tsp. salt

1 egg, beaten 1-2 tbsp. water or milk Measure flour onto a work surface or into a large bowl. Make a well in the center of the flour and add egg, water and salt into the center. Mix to make a stiff paste. Turn dough out onto a floured work surface and knead until it forms a smooth ball.Cover and lest rest for 5 minutes. Roll out to a 1/8-inch thickness. Turn and roll very thin. (A pasta machine may be used). Allow to dry for 1 hour, then cut into lengthwise strips of 2 1/2-inches wide and stack. Then slice the other way to one-eighth to onesixteenth inch width. Separate and allow to dry. Add noodles to chicken soup and cook on high for 20 minutes. Variation: To make pot-pie noodles, cut noodles into 1 1/2 to 2 inch squares.

FRESH VEGETABLE SOUP

1 can chicken broth 3 T chicken base 2 quarts water 1/4 tsp pepper 1/8 tsp salt 1 inch chunk ginger, peeled and crushed 2 bay leaves 8 large cloves garlic, crushed 2 stalks celery, thinly sliced 1/2 Bermuda onion, thinly sliced 1 large red pepper, chopped 12 baby carrots, thinly sliced

1 leek, thinly sliced 5 mushrooms, thinly sliced 1 scallion, sliced in one-inch pieces Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed. This makes a light, refreshing, summer dish or first course. For a more substantial meal, you can add a few pierogies or raviolis 10-15 minutes before serving by first bringing soup to a boil. Or this can be served over fresh noodles. Season to taste, and remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.

HOMEMADE TOMATO SOUP

3 lbs freshly picked tomatoes or vine-riped 8 oz. chicken broth or water 1/2 c. chopped celery 2 tbsp. fresh basil 1/2 c. chopped onion Combine tomatoes and broth; stew for 30 minutes on low heat. Strain into a bowl, removing seeds and skins. Return to pot. Stir in 1 1/2-2 tbsp. flour. Add celery, basil and onion. Cook over very low heat until mixture has thickened to desired consistency. Stir in 1 cup milk or half and half during the last 10 minutes. Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.

CREAM OF CORN SOUP

1 pint milk 1 can creamed corn 1 t. salt 1 T. flour 1 T. butter 1/2 pint whipped cream Put milk in double boiler. Add creamed corn and some salt. Rub together flour and butter, and add to the soup when it is boiling. Just before serving, add the whipped cream.

CORN SOUP
Cover a soup bone with water, and boil one hour. Add some cabbage and onion (cut fine). Boil two hours longer. Add twelve ears of grated sweet corn. Season to taste.

NOODLE SOUP
Beat three eggs. Add a pinch of salt, and flour sufficient for a stiff dough; roll into very thin sheets; dredge with flour to avoid sticking; turn often until dry enough to cut; cut very fine, and add to the stock five minutes before serving. Season to taste.

TOMATO SOUP
Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half

teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve.

TORTILLA SOUP

Enjoy this spicy version of tortilla soup anytime -- you'll love the fire roasted tomato flavor! 6 (6-inch) corn tortillas 1/4 cup vegetable oil 1 small onion, chopped (1/3 cup) 2 cloves garlic, finely chopped 1 medium Anaheim, poblano or jalapeo chile, seeded, chopped 1 carton (32 oz) reduced-sodium chicken broth 1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained 1/2 teaspoon coarse salt (kosher or sea salt) 1 1/2 cups shredded cooked chicken 1 ripe medium avocado 1/2 cup shredded Monterey Jack cheese (2 oz) Chopped fresh cilantro, if desired 1 lime, cut into wedges Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot. To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges. Makes 4 servings (1 1/3 cups each). Substitution: You can substitute another cheese for the Monterey Jack -- try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).

2-IN-1 SALSA CHICKEN AND SOUP

This recipe will prepare two separate meals; Chicken Soup and Salsa Chicken Breasts with Rice. The soup is even better the second day. Pour 1 tablespoon of olive oil into the bottom of a 5-7 quart Dutch oven or soup pot. Add 1 large whole onion, cut into 1/4 inch thick slices, 2 bay leaves, a sprig of fresh thyme and some freshly grated black pepper. Saute over high heat for 3-4 minutes, then push the onion mixture over to the outer sides of the pan and press the chicken against the bottom so that it makes direct contact and will be able to brown slightly. (Do not turn chicken over). Add 2-3 cloves peeled, minced garlic. When a nice golden color is achieved (the onions have browned

slightly and the lower part of the chicken is taking on color), add enough low sodium chicken broth or water to cover the chicken so that the breast remains uncovered. (Do not cover the breast, so that it will steam rather than boil). Sprinkle with salt, pepper, and garlic powder, if desired. Add 1/2 cup chopped celery and 2 carrots (cut into 2 inch chunks) to the broth. Bring the water to a near boil and reduce to a simmer. Cover and allow to cook over very low heat until the chicken breast is tender when pierced with a fork (about 40 minutes, depending upon the size of the chicken). Remove pan from heat. Using a sharp knife, slice along the center breastbone and remove the chicken breasts, keeping each side intact as an entire breast. Serve over rice which has been steamed according to package directions. Top with a sauce prepared from 3 tablespoons mild or medium salsa (as desired), combined with 1/4 teaspoon hot pepper sauce and 1/2 teaspoon taco seasoning (optional). Top steaming hot rice with 1 tablespoon butter and place chicken over top of rice. Serve. (Note: the steamed chicken breast can alternatively be saved for other dishes such as chicken enchiladas or chicken salad; the white meat is best removed from the soup and put to other uses since it doesn't hold up well to the long cooking times required for a flavorful broth. If desired, you can simply add it back to the soup just before serving). Return Dutch oven to heat; add enough water or broth to cover remaining chicken entirely. Bring to a boil and reduce heat. Simmer, uncovered, adding 2-3 chopped or sliced carrots, 2 stalks sliced celery, 1 sliced onion, and 1 minced shallot (optional). Cook over low heat until the vegetables are tender and the soup has reduced in volume by half, about 1 1/2 hours. Remove chicken and strain broth, returning cooked vegetables and small bits of chicken. Refrigerate overnight. The next day, skim fat from the top and discard.

Bring soup to a boil; taste for seasoning, adding salt, pepper, garlic and onion powder, as required. Serve with noodles, pasta, rice, dumplings, escarole or kale, cubed ham or prosciutto or white beans (or all of the above). Sprinkle with Parmesan cheese, if desired. Variations: Add chopped green onions, fresh minced ginger and a chopped green apple for an Asian flair. For extra color in the broth, simmer a washed, unpeeled yellow onion throughout the cooking. Remove before serving. This soup is light enough for hot Summer days or hearty enough for the coldest day in January, depending on how it is put together.

CHICKEN MUSHROOM SOUP

1/2 cup egg noodles 6 cups chicken stock 2 cloves garlic, minced 1 cup fresh mushrooms, sliced 1/2 cup cooked chicken, diced 1/2 cup celery cabbage, cut diagonally into shreds 1 tsp. salt Heat chicken stock. Add noodles, vegetables, chicken, garlic and salt and pepper, to taste. Cook for 15-30 minutes. Serves 4.

CHICKEN TOMATO SOUP

6 cups low sodium chicken broth 2 cans (14.5 oz) diced tomatoes (not drained) 1/3 cup Quaker Quick-Cooking Barley 1/4 cup fresh Italian parsley (or 1 tbsp. dried) 1 tsp. sea salt 3 cloves garlic, minced 1 tsp. Italian seasoning (or 1/2 tsp. ea. oregano+basil) 1/4 tsp. black pepper 2 cups cooked chicken breast, 1/2-inch cubes half of a 1 lb bag of small baby carrots 1 1/2 cups diced celery 1 onion, chopped 1 small green or red pepper, chopped 1 (10 ox) pkg frozen okra, chopped (optional) Combine ingredients (except chicken and vegetables) in a large soup pot or Dutch oven. Bring to a boil; reduce heat to a simmer, and continue to cook over low heat for 30 minutes. Add vegetables; simmer until vegetables are tender. Add cooked chicken and cook until chicken is heated through, about 5 minutes. Taste and adjust seasonings (add garlic powder, salt and pepper, a tiny pinch of sugar, if needed, to suit your taste). Makes 7 large servings. Servings: 7

CHICKEN CORN SOUP

3 lb. chicken 1 lg. onion (chopped) 2 1/2 c. whole kernel corn 2 c. creamed corn

1 can cream of celery soup Salt and pepper

DOUGH BALLS:

1 c. flour 1 egg 1/4 tsp. salt 1/4 tsp. baking powder In large pot place chicken, cover with water, onion, salt and pepper. Bring to a boil then lower heat and simmer 1 1/2 hours. Remove chicken from pot, pick chicken, dice and return to pot. Add corn and celery soup, stir and bring to boil. In small bowl mix dough ball mixture well. Sift this mixture through your hand into boiling soup and continue to stir. Reduce heat, simmer for 15 minutes.

CHICKEN CORN SOUP

1 (3 1/2 lb.) chicken 3 qt. water 1 lg. onion, diced 2 stalks celery 1 tsp. white pepper 1 tsp. salt 1/2 tsp. celery seed 2 1/2 c. whole kernel corn 2 c. creamed corn 1/2 c. cream of celery soup
DOUGH BALLS:

1 c. flour 1 egg 1 tsp. salt 1/4 tsp. baking powder In large pot, place chicken, cover with water, onion, celery, white

pepper, salt and celery seed. Bring to a boil, then lower heat and simmer for about 2 hours. Remove chicken from pot. Pick chicken from bones and skin. Dice meat and return to pot. Place corn, creamed corn and celery soup into pot and bring to a boil. Mix dough balls by combining flour, egg, salt and baking powder in bowl. Mix thoroughly. Sift this mixture through your hand into the boiling soup and continue to stir. Reduce heat, simmer for about 15 minutes.

CHICKEN CORN SOUP

SOUP:

1 (3 1/2 lb.) chicken 3 qts. water 1 lg. diced onion 2 stalks diced celery 1 tsp. white pepper 1 tbsp. salt 1/2 tsp. celery seed 2 1/2 c. whole kernel corn 2 c. creamed corn 1/2 c. cream of celery soup
DOUGH BALLS:

1 c. flour 1 egg 1/4 tsp. salt 1/4 tsp. baking powder In a large pot, cut up chicken and cover with water, onion, celery, pepper, salt and celery seed. Bring to boil, then decrease. Heat and simmer 2 hours. Remove chicken from pot and remove skin and bones. Dice meat and return to pot. Place corn and soup in pot and boil. Make Dough Balls by mixing ingredients above and sifting through fingers into boiling soup. Stir, then reduce heat and simmer 15

minutes, stirring constantly.

SWEET CORN AND CHICKEN SOUP

2 pts. (5 c.) chicken stock 1/2 lb. chicken meat 1 sm. piece ginger 10 oz. can sweet corn 1 egg 1 tsp. sherry or brandy 1/2 tsp. Accent Salt to taste Pepper to taste Bring the stock gently to boil. Grind the pork and add to the stock with the ginger. Simmer for 30 minutes. Drain the corn and add to the stock. Simmer for 10 minutes. Beat the egg until smooth. Pour into the stock in a thin stream. Stir, then add the sherry or brandy and Accent (optional). Serve immediately.

CHINESE CHICKEN & CORN SOUP

6 3/4 c. water 2 lbs. chicken pieces 6 whole peppercorns 1 1/2 tsp. salt 1 or 2 sprigs fresh parsley 1 medium yellow or white onion 1 piece (about 1 inch) fresh ginger root (available in produce section) 8 green onions 1 (16 oz.) can cream style corn

2 tsp. chicken bouillon or 2 cubes 1 tsp. sesame oil (optional) 1/2 tsp. grated, pared fresh ginger root 1/8 tsp. ground pepper 1/4 c. corn starch 2 egg whites 2 slices (about 1 oz.) cooked ham Combine 6 cups of the water, the chicken pieces, whole peppercorns, 1 teaspoon of the salt and the parsley in 5 quart dutch oven. Cut onions (yellow or white) into thin slices. Pare the ginger root and cut into thin slices. Add onion and ginger to chicken water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low. Simmer 1 1/2 hours. Remove any scum of fat from top of stock. Strain stock. Return stock to pan. Cut enough chicken off bones to equal 1 cup. Finely chop 4 of the green onions. Add onions, corn, bouillon, sesame oil, the grated ginger, pepper and remaining 1/2 teaspoon salt to stock. Cook over medium heat until stock boils. Blend corn starch and 1/2 cup of the remaining water. Stir mixture into stock. Cook and stir until soup thickens. Beat egg whites and the remaining 1/4 cup water lightly with fork. Drizzle egg whites slowly into stock while stirring stock vigorously. Cut ham into "matchstick" thin strips about 1 1/2 inches long. Stir ham and chicken into stock. Four soup bowls. Cut remaining green onions into thin slices. Sprinkle over soup and serve.

QUICK CHICKEN CORN SOUP

2 cans Campbell's chicken noodle soup 1 can corn 1/4 c. parsley Heat soup (with about 1/2 cup water) and corn. Simmer a few

minutes. Add parsley and rivels. Cook for 5 minutes.

RIVELS:

1 egg 1 c. flour 1 tsp. salt Combine all ingredients to make a stiff dough. Drop small bits of dough into broth; cook for 5 minutes.

CHICKEN CORN SOUP (SINGAPORE)

1 can creamed corn 1 can cream of chicken soup 3 c. water 1 tbsp. soy sauce 1/2 tsp. pepper 2 sm. green onions, sliced very thin Bring water to a boil and add can of corn, can of soup, soy sauce, and pepper. Stir well and let cook over very low heat until ready to serve. Stir occasionally while you prepare the other dishes. When you are ready to eat, pour the soup into a big bowl to put on the table. Sprinkle the onions on top.

CHICKEN CORN SOUP

STOCK:

5 c. soup stock 1 can cream-style corn (2 c.), blended in blender until creamy Bring stock to boiling point. Add corn and boil for 5 minutes. Add 1 cup chicken minced very fine to boiling soup.
MEAT AND VEGETABLES:

2 tbsp. cooked ham, chopped fine

2 tbsp. water chestnuts, chopped fine Salt and pepper to taste 1 tsp. Accent Add this mixture to stock. Cook 3 minutes.
THICKENING:

1 tbsp. cornstarch 1/4 c. water Mix cornstarch and water and stir into boiling soup mixture. Optional: Beat 2 egg whites well. Turn off heat under soup. Drizzle egg whites into soup. Stir gently. Serve soup.

CHICKEN CORN SOUP

3 1/2 lb. chicken 3 qt. water 1 lg. onion 2 stalks celery 1 tsp. white pepper 1 tsp. salt 1/2 tsp. celery seed 2 1/2 c. whole kernel corn 2 c. creamed corn 1/2 c. cream of celery soup In large pot, place chicken, water, onion, celery, white pepper, salt, and celery seed. Bring to a boil, then lower heat. Simmer about 2 hours. Remove chicken. Discard bones and skin and dice meat. Return to pot. Add remaining ingredients. Simmer about 20 minutes.

CHICKEN CORN SOUP

1 stewing chicken (3 to 4 lbs.) disjointed

1 stalk celery with leaves 1 onion 2 tsp. salt 1/4 tsp. saffron 3 qts. cold water 3 c. corn kernels (fresh, frozen or canned) 2 c. noodles for soup 1/8 tsp. pepper 2 tbsp. parsley, chopped 2 hard-cooked eggs, chopped Combine chicken in a saucepot with the next 5 ingredients; cover and bring to boiling over high heat. Reduce heat and cook gently until thickest pieces of chicken are tender. Remove chicken from broth and remove meat from bones. Return meat to broth; add corn, noodles, and pepper. Bring to boiling and cook 15 minutes. Add more seasoning, if needed. Garnish each serving with parsley and egg. About 6 servings.

CHICKEN CORN SOUP

1 can chicken with rice soup 1 can skim milk 1 (8 oz.) can creamed corn 2 tbsp. parsley 1/4 tsp. salt Dash of thyme Combine all ingredients in saucepan and simmer 15 minutes. Serves 4. 100 calories.

CHINESE CORN SOUP

2 eggs 2 tbsp. milk 3 c. chicken broth, canned or bouillon 1 (8 1/2 or 8 3/4 oz.) can creamed corn 1 tbsp. cornstarch Separate eggs; you will only need the whites. Beat egg whites and milk together and put aside. Boil chicken broth over high heat. Add corn to the broth. Stir until it comes to a second boil. Dissolve cornstarch in 2 tablespoons of cold water. Pour mixture into the soup; stir until it thickens. Remove from heat and pour in the egg white mixture. Stir a few times and serve. Serves 4.

CREAM OF TOMATO SOUP

1 dozen ripe tomatoes, diced, seeded 3 tbsp. cornstarch 1 tbsp. butter 1 quart milk a pinch of baking soda salt and pepper, to taste a pinch of sugar 1 tsp. fresh basil, minced 2 cloves garlic, minced 1 onion, chopped In a large soup pot, stew tomatoes until tender. Combine cornstarch with a few tablespoons of milk, stirring until smooth. Slowly, in a thin stream, whisk into the tomatoes. Add butter and remaining milk, baking soda, salt and pepper, to taste, and remaining ingredients. Simmer for 10 minutes. Serve as is, or if a smooth puree is preferred, process in a blender before serving.

CHICKEN TOMATO SOUP

6 cups low sodium chicken broth 2 cans (14.5 oz) diced tomatoes (not drained) 1/3 cup Quaker Quick-Cooking Barley 1/4 cup fresh Italian parsley (or 1 tbsp. dried) 1 tsp. sea salt 3 cloves garlic, minced 1 tsp. Italian seasoning (or 1/2 tsp. ea. oregano+basil) 1/4 tsp. black pepper 2 cups cooked chicken breast, 1/2-inch cubes half of a 1 lb bag of small baby carrots 1 1/2 cups diced celery 1 onion, chopped 1 small green or red pepper, chopped 1 (10 ox) pkg frozen okra, chopped (optional) Combine ingredients (except chicken and vegetables) in a large soup pot or Dutch oven. Bring to a boil; reduce heat to a simmer, and continue to cook over low heat for 30 minutes. Add vegetables; simmer until vegetables are tender. Add cooked chicken and cook until chicken is heated through, about 5 minutes. Taste and adjust seasonings (add garlic powder, salt and pepper, a tiny pinch of sugar, if needed, to suit your taste). Makes 7 large servings. Servings: 7

EASY HOT AND SOUR SOUP

4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes) 3 tablespoons soy sauce 1/4 cup cooked shredded chicken or pork 1/2 cup mushrooms, diced 1/2 tablespoon garlic chili sauce 1/4 teaspoon ground white pepper 1/4 cup white vinegar 1/3 cup canned bamboo shoots, julienned 3 oz block of tofu, cut into 1/4 inch dice 2 tablespoons cornstarch and 2 tablespoons cold water 1 egg, beaten 2 green onion stalks, diced (including tops) 1/2 teaspoon toasted sesame oil 1. Bring chicken broth to a simmer in a 2-quart saucepan. 2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste. 3. Simmer for five minutes. 4. Add white pepper, white vinegar, bamboo shoots, tofu. 5. Simmer for five minutes. 6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well. 7. Simmer for five minutes until soup is thickened. 8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times. 9. Wait 30 seconds.

10. Add green onions and sesame oil to soup. Stir well. Remove from heat. 11. Serve hot.

HOT AND SOUR SOUP

This is basically chicken soup with pork in it, along with a few Chinese ingredients (tofu, black mushrooms) and vinegar for sour, white pepper for hot. The amounts given are for 6 servings; you can double (triple) at will.
SOUP BASE:

3 1/2 c. chicken broth (canned is fine) 1 tbsp. soy sauce 1 tbsp. rice wine, dry sherry or any dry white wine 1/2 tsp. salt Combine this stuff and start it simmering while you get the rest together. STUFF THAT GOES IN THE SOUP 1/2 pound of boneless pork; cut off any fat, and slice into slivers. Drop it into the broth as you cut it. I often use more. 4 large black mushrooms (a.k.a. shitake). These are usually bought dried. Soak them in very hot water for about 15 to 20 minutes, until soft. Pour the water into the broth. Slice the mushrooms into slivers, and drop into the soup. 1/2 cup bamboo shoots. Buy a can of these (sliced), and then slice again, into shreds. Pour the fluid from the can into the soup, along with the shredded shoots. 1 cake of tofu (bean curd). Cut this into chunks of about 1/2" x 1/2" x

2", drop into the soup. 1 egg, beaten in a cup. With the soup boiling well, stir continually while slowly pouring the beaten egg in. OPTIONAL STUFF TO PUT IN THE SOUP 1 tablespoon broken pieces of tree ear (a.k.a. tree fungus), soaked the same way as the black mushrooms. A little of this stuff dried becomes a lot when reconstituted. Pour the water in with the tree ears. 4 tiger lily buds, treated same way as tree ears. 1 can straw mushrooms, including fluid in can. 1 can golden mushrooms, including fluid. When you take these out of the can, you'll see that many are attached together at the bottom. Cut them apart. WHAT TO DO WHEN THE STUFF IS IN THE SOUP All along, it should have been simmering. Keep it going and add: 2 tablespoons of red vinegar (Chinese rice vinegar colors the soup well, but red wine is okay, and in a pinch, any vinegar is fine). 1/2 teaspoon white pepper. Stir the stuff, and taste it. The pepper tends to get a little stronger after a while, but the 1/2 teaspoon is good for a start. Lots of people like more (same story for the vinegar). 2 tablespoons of cornstarch, dissolved in 2 tablespoons of white wine. Before adding this, make sure the soup is up to a rolling boil and stir continuously while pouring it in slowly. If the soup isn't hot enough, the cornstarch turns into crud. NOW THAT YOU'VE MADE THE SOUP The soup is now ready to serve, with garnishes:

2 scallions, chopped Sesame oil, to be sprinkled on top. For those who want their soup hotter, Chinese hot oil (this is sesame oil that has had chili peppers soaking in it).

HOT & SOUR SOUP

25 tiger lily buds 4 c. tree ears (Chinese dried mushrooms) 3 fresh bean curds 1 tsp. salt 4 c. canned chicken broth plus 2 c. water 1 tbsp. soy sauce 1/2 c. julienne (pork or chicken) 1/4 tsp. black pepper 2 tbsp. cornstarch (mix with 1/4 c. water) 2 tbsp. white vinegar 1 egg, beaten 1 tsp. sesame oil 2 tsp. minced scallion 1/4 c. bamboo shoots (opt.) 8 fresh mushrooms, sliced (opt.) Soak the tiger lily buds and tree ears separately in hot water until soft. Cut tiger lily buds in half and break tree ears into strips. Slice bean curd 1/4 inch thick, then into 2 inch long strips. Sprinkle 1/4 teaspoon salt on curd and set aside. Add salt and soy sauce into chicken broth and bring to a boil. Add pork or chicken. When broth is boiling, add tiger lily and tree ears. Dry bean curd strips with a paper towel then add to the soup. Add bamboo shoots and sliced fresh mushrooms. Add pepper to make soup hot. Add vinegar to make soup sour. Bring slowly to a boil. Thicken soup with cornstarch mixture. When thick, remove from heat then pour beaten

egg, stirring constantly. Stir in sesame oil and garnish with scallion.

HOT AND SOUR SOUP

6 Tiger Lily buds 1/4 c. dried black mushrooms 1/2 c. bamboo shoots, drained and slivered 1/4 lb. boneless pork, slivered 4 c. chicken broth 1 tsp. salt 1 tsp. ground white pepper 3 tbsp. rice wine vinegar 2 tbsp. cornstarch 3 tbsp. cold water 1 egg, lightly beaten 1 tbsp. sesame oil 1 c. slivered bean curd 1 tbsp. soy sauce 1 whole green onion, finely sliced Mix cornstarch with cold water. Cover mushrooms with boiling water; soak 30 minutes. Drain and shred. Combine mushrooms, bamboo shoots, Tiger Lily buds, pork, soy sauce, salt and stock in large saucepan. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar; bring to boil again. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish top with green onions. Serves 4. This is the best Chinese hot and sour soup I have ever found a recipe for.

HOT & SOUR CHINESE SOUP

2 tbsp. vegetable oil

3 carrots, thinly sliced 1 tbsp. fresh ginger, minced 1 c. water 6 oz. shitake mushrooms 1 c. fresh bean sprouts 2 tbsp. sesame oil Dash of chili oil 1 med. onion, sliced 3 cloves minced garlic 4 c. chicken broth 2 tbsp. soy tamari sauce 1/2 lb. sliced snow peas 1/4 c. rice-wine vinegar 1/3 c. sliced water chestnuts Heat 2 tablespoons vegetable oil in a heavy pot over medium heat. Add the onion and carrots; cook, stirring constantly for 3 minutes. Add the garlic and ginger; cook, stirring for 1 minute. Add chicken broth, water and soy or tamari sauce. Bring to a boil and cook for 2 minutes. Add the mushrooms and water chestnuts; boil for 1 minute. Turn off heat, add peas and bean sprouts. Cover and let rest for 2 minutes. Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1 minute, serve immediately. Serves 6.

HOT AND SOUR SOUP

4 c. chicken broth 1/4 c. slivered chicken 1/4 c. slivered pork or omit chicken and use 1/2 c. pork 1 tbsp. sherry 1/4 c. about 4-6 mushrooms (forest or cloud ear) 1/4 c. bamboo shoots, cut like matchsticks 1/2-1 c. tofu, sliced into strips or 1/2 inch cubes 2-3 tbsp. white wine vinegar or rice vinegar

1-2 tbsp. soy sauce 2 tbsp. cornstarch 1/4 c. water 1/2-1 tsp. white pepper 1 egg 1 tsp. sesame oil 2-3 green onions, chopped in 1 inch pieces Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Combine pork (chicken) with sherry; let stand for 10 minutes. Combine stock, pork (chicken), bamboo shoots, mushrooms and bring to a boil and cook 5 minutes at reduce heat after stirring several times. Add tofu and cook gently 1 minute. Add soy sauce, white pepper and vinegar. Add cornstarch and water mixture, stir gently and bring to a slow boil and let thicken 2 minutes. Add egg and stir constantly (pouring slowly). Remove from heat and sprinkle with onions and add sesame oil. Even hotter, add some chili oil. Makes 6 servings.

HOT AND SOUR SOUP

6 c. chicken stock 1/3 lb. chicken breast, slivered 6 dried forest mushrooms, soaked to soften & cut in matchstick 1/2 c. bamboo shoots, cut matchstick 1/2 c. water chestnuts, sliced 1 tsp. minced ginger root 1/2 c. cloud ears, soaked to soften 2 fresh bean curd cakes, thinly sliced 1 tbsp. light soy sauce 1 tbsp. rice wine or dry sherry 2 tbsp. rice vinegar 1/2 tsp. pepper Salt to taste

1 egg, beaten 2 tbsp. chopped green onion 1/2 tsp. sesame oil 1/2 tsp. chili oil, optional 1. Bring stock to boil, add chicken, mushrooms, bamboo shoots, water chestnuts, ginger root and cloud ears. 2. Lower heat and simmer 10 minutes. 3. Add bean curd, soy, wine, vinegar and pepper. Bring back just to a boil, season to taste with salt and remove from heat. 4. Slowly pour in beaten egg, stirring constantly. Add green onions and sesame oil and chili oil. Serve immediately.

HOT & SOUR SOUP

4 c. chicken broth 1 c. shredded chicken 1 c. thinly sliced pork 1 (8 oz.) tofu 1 green pepper or red 1 onion 1 sm. can bamboo shoots 1 sm. can Chinese mushrooms 1 sm. can bean sprouts 1/4 c. soy sauce 1/4 c. vinegar 1/4 c. rice wine or cooking sherry White pepper & salt (optional) Tabasco & red pepper to taste, should be somewhat spicy Cook chicken and reserve broth (keep warm). Stir fry pork until white, add pepper, onion, mushrooms, shoots and sprouts, saute a few minutes. Add chicken, saute 1 minute. Cube tofu and gently saute. Set aside. Combine soy sauce, vinegar, wine and seasonings (more

or less to taste, corn starch optional to thicken). Add to chicken broth, add all ingredients and simmer gently. (Use low sodium if watching diet).

CHINESE HOT AND SOUR SOUP

1/2 c. pork, sliced in thin strips 4 tbsp. dried mushrooms, soaked and sliced in thin strips 3 tbsp. bamboo shoots, sliced in thin strips 3 tbsp. diced ham 2 c. boiling water 3 c. chicken broth 3 tbsp. shrimp 2 tbsp. soy sauce 2 tbsp. wine vinegar 1/2 tsp. salt 1/4 tsp. black pepper 2 1/2 tbsp. cornstarch 4 tbsp. water 1 egg Add pork, mushrooms, bamboo shoots and ham to boiling water. Heat 3 minutes. Skim off any impurities and continue to simmer for 1/2 hour. Add broth, shrimp and soy sauce and continue to simmer for 10 minutes. Add vinegar, salt and pepper. Mix cornstarch with 4 tablespoons water, blend well. Add cornstarch mixture to pot. Beat the egg in a cup for 10 seconds. Add the egg to the pot in a stream along the prongs of a fork. Allow the egg a few seconds to harden. Stir well and serve.