Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.
Cook the noodles in boiling salted water for 3-4 minutes then drain and set aside.
Heat oil in a frying pan and saute the chicken for 2-3 minutes over a high heat. Add the mushrooms and leeks and cook over medium heat for another 2 minutes. Stir in the curry powder and season with salt and pepper.
Pour in the mango sauce and chicken stock and bring to a boil. Cut up the noodles and add to the soup, then divide between 2 bowls and serve.
nd lime juice into the soup; cook 15 minutes more.
day.).
2. FINISH SOUP Remove bones from slow cooker
Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.
Place broth into your favorite soup pot. Heat broth on medium.<
Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
Peel and dice potatoes and onion.
Put potatoes, onion and salt in pan and cover with water.
Cook until potatoes are tender, adding a little water if necessary.
Empty can of soup into pan and add milk gradually (may not need all of it at this point). Stir ingredients together and continue cooking over low heat, stirring occasionally, until mixture is heated thoroughly.
If soup appears too thick, add a small amount of milk until desired consistency is reached.
Saute onions. Mix and dilute soup with water. Mix all. Simmer until potatoes are cooked. Season with salt and pepper.
In a large dutch oven or saucepan put potatoes, carrot and onions.
Sprinkle with salt.
Fill with enough water to cover and boil uncovered on medium high until most of the water is gone and potatoes are tender.
Add the can of chicken broth and mash with potato masher until thick but slightly chunky.
Stir in mushroom soup, and season to taste with spices.
Add any optional ingredients, and warm through.
Serve hot with salad and bread for a nice winter lunch.
ater be added to the soup. The other 20% you can
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
*NOTE: Thai curry paste available at Asian
f the lime into the soup.
Take off the heat
rated parmesan.
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edium-high heat. Add the Thai red curry paste. Stir-fry
teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
Muddle one Shiso leaf and Thai chili, pounding lightly with muddler to crack chili seeds. Use several mint leaves if subbing.
Add the rest of ingredients. Shake with ice, double strain over 2 large clear ice cubes in an Old-Fashioned glass.
Garnish with a second Shiso leaf.
Chipotle Simple Syrup.
In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.
br>Cover saucepan and bring soup to the boil.
Reduce