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Mandarin Hot& Sour Soup

RecipeFeed.com — 2008-08-20T04:38:13+01:00

8 c Soup stock, 6-8 cups
1/2 Square bean curd (optional)
3 Dried black mushrooms 2-3*
4 Dried wood ears (optional)*
1 Slice cooked ham, shredded**
1 t Chili Oil (optional)
1/4 ts White pepper
3/4 ts Salt
1/2 ts Sugar
2 Eggs lightly beaten
1/4 lb Pork, lean
1/4 c Shredded bamboo shoot
2 tb Sliced can button mushrooms
2 Stalks green onion, chopped
4 tb Vinegar
1/2 ts Sesame oil
1 tb Soy sauce
3 tb Cornstarch in 3 T water

* Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.

Mango Buttermilk Soup(Mf)

RecipeFeed.com — 2008-08-20T04:38:13+01:00

1 1/2 pounds -- peeled and pitted
--or 2 large ripe mangoes 2 cups chilled buttermilk
1/2 teaspoon grated orange rind
salt and freshly ground black pepper 1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish.
Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper.
Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Manhattan Chowder

RecipeFeed.com — 2008-08-20T04:38:13+01:00

1 t Olive oil, cold pressed
1 lg Onion -- chopped
2 Carrots -- diced
1 Celery stalk -- sliced
10 Parsley sprigs -- chopped
28 oz Tomatoes, canned -- crushed
5 c -- water
1 t Salt
1/4 ts Pepper, black
1/8 ts Pepper, white
1 Bay leaf
1 t Thyme
3 md Potatoes -- diced
2 tb Nutritional yeast
2 tb Wakami sea vegetable, dry
-crumbled (optional) Soup crackers
1. Heat the oil in a large saucepan. Add the onion,
carrots and celery and cook until the onion is transparent, about 7 minutes. Add the parsley, tomatoes, water, salt, pepper, bay leaf, and thyme. Bring to a boil, reduce heat, and simmer for 40 minutes. 2. Add the potatoes, nutritional yeast and wakami and
cook for 20 minutes more or until the potatoes are tender but not mushy. Wakami adds a seafood flavor. Crumble the soup crackers into the chowder and serve hot. Note. Remove the bay leaf before serving. The High Road to Health, Lindsay Wagner and Ariane Spade MM by DEEANNE

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