day.).
2. FINISH SOUP Remove bones from slow cooker
hallots.
Heat fennel seeds, star anise, cinnamon, and cardamom in
50\u00b0F.
Arrange sliced star fruit in bottom of a
Salt and pepper chops to taste.
Smooth mustard on both sides, roll in flour and lightly brown.
Place in shallow baking pan with soup.
Bake for 1 hour at 350\u00b0.
nder running water. In a 5-1/2 quart slow cooker
nder running water. In a 5-1/2 quart slow cooker
Remove skin from fish.
Cut into small pieces and grind while adding 5 tablespoons water.
Beat egg white slightly; add to fish. Add ginger, 1 teaspoon salt, 1 teaspoon wine and cornstarch.
Mix well.
Form into balls and drop into boiling soup stock.
Remove foamy residue from soup.
Cut tender greens into 1-inch pieces. Add to soup.
Bring to boil; add 1 teaspoon salt, 1 tablespoon wine and monosodium glutamate and serve.
Serves 4.
Thinly slice mushrooms. Slice meat and tofu into 1 1/2-inch strips about the thickness of a pencil. Chop green onions into small pieces. Bring soup stock to a boil. Add all ingredients (save aside the onions); simmer about 1 minute. Add wine, soy sauce and vinegar. Bring back to a boil. Add cornstarch paste to thicken soup. Remove from heat; add chopped pieces of onion.
n hot oil until tender, 5 to 10 minutes. Add Chinese
Heat oil in a 5-quart soup pot over medium-high heat;
Soup: Bring dark-green leek pieces,
Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
Cover and simmer 3 hours.
Skim soup; remove bones and meat.
Add tomatoes.
Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
Add to soup.
Cover; simmer for 20 minutes.
Add peas and meat (cut into bite size pieces).
Season with salt and pepper.
Serve.
Makes 5 quarts.
Melt butter in 5 quart soup pot.
Add chopped celery, onion, and grated carrots and saute until tender, 5-10 minutes.
Add chicken broth, cover and simmer 30 minutes.
Add Velveeta and heat on low until melted.
Add cream of potato soup and heat through.
Just before serving, stir in sour cream.
Mix chicken, broth, water, onion, and all seasonings in a 5 quart soup pot. Simmer for 1 hour. Add potatoes and corn (I use a pint of frozen corn and 6 - 10 potatoes, depending on their size). Simmer for another hour and then add rice. I usually simmer this soup all day so the flavors mingle together well.
In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
Saute onions in hot oil until golden brown.
Then add garlic, paprika, red pepper.
To this, add the prepared cod fish which you prepared above in \"Description.\".
Stir ingredients well for about 5 minutes, making sure it does not stick to pan.
Then add the broth the cod fish was cooked inches.
Add water if needed.
Cook until tender, about 1 1/2 hours.
Open can of soup, pour into saucepan, fill can with water, pour into saucepan, put pan on stove, turn the burner on and put pan on burner.
Stir occasionally.
Let soup boil.
When soup boils for 5 minutes, soup is done.
Remove from burner, turn off burner.
Pour some soup into a bowl and serve with a bologna and cheese sandwich.
Fill 1 (5 quart) soup pot about half full of
In a heavy 5-quart soup pot, slowly melt the cream
In a large skillet brown the ground meat and drain.
Add the 5 cans of ingredients.
Cover and simmer until well heated.