RECIPE: Hot and Sour Soup

This savory soup makes a great lunch, or side dish for a hearty stir fry!

I recently had the opportunity to try Hot and Sour Soup. I am a big fan of Asian cuisine, and especially love spicy foods and sour, vinegar based pickled goods. After one tasting, I immediately set out to try making my own! This recipe has been developed from several across the net, as well as my own trial and error, and to my own taste.

INGREDIENTS:

4 c. Chicken Broth
3 Tbsp. Soy Sauce
1/2 c. Diced Mushrooms
1/2 Tbsp. Sriracha Sauce
1/8 tsp. Garlic Powder
1/8 tsp. Cayenne Powder
1/4 tsp. Ground Pepper
1/4 c. White Vinegar
1 Egg, beaten
2 Green Onions, chopped

Bring chicken broth to a boil, add soy, mushrooms, sriracha, garlic, cayenne and pepper. Simmer for 5 mins, then add vinegar and simmer an additional 5 minutes. Slowly pour beaten egg into broth, and stir for 30 seconds. Add green onion, remove from heat and serve hot. Makes 4 servings.

*You can make a milder version by omitting the cayenne, and using half white and half rice wine vinegar.

RECIPE: Potato Leek Soup

A simple, but flavorful take on Potato Soup which usually contains carrots and celery, or bacon, cheese and scallions.

This is a great recipe for homesteaders! Potatoes and leeks are readily available in the winter, and very inexpensive. If you grow your own, potatoes and leeks are easily kept all winter long in a properly built root cellar in the basement. Leeks can even be mulched and overwintered outdoors right in the ground in climates with milder winters.

INGREDIENTS:

3 Leeks, sliced and rinsed
1 stick Unsalted Butter
6 c. Chicken Broth
3 c. Milk
5-6 Large Potatoes, diced
Salt and Pepper, to taste
Thyme and Rosemary, optional, to taste

PREPARATION:

Slice leeks up to about an inch above the white bulb portion, compost the tough dark green upper leaves. They have a tendency to get soil lodged between their leaves near the bulb, so be sure to thoroughly rinse!

In a large pot, melt butter and add leeks, and a dash of salt and pepper. Saute leeks in butter for about 15 minutes, or until they become tender. Add broth and potatoes to pot, bring to a boil. Season to taste. Add milk and simmer for about 45 minutes, or until potatoes are tender.

Use a potato masher to mash some of the potatoes for a smoother consistency, if desired. Makes about 6 meal sized portions.

RECIPE: Rainy Day Vegetable Soup

We've had one heck of a windy, rainy day here at Lil Raisin Acres. Here's a quick, simple soup recipe for those cool, rainy autumn days ahead. Utilize your home canned, frozen,and dehydrated harvest!

INGREDIENTS:

8 c. (2 qt.) Broth (Chicken, Beef or Veggie)
4 c. (1 qt.) Tomato Juice
1 can Tomato Paste
2 1/2 c. Egg Noodles
Vegetables*
1 Tbsp. Minced Onion
1/2 tsp. Garlic Powder
1/2 tsp. Basil
1/2 tsp. Parsley
1/4 tsp. Rosemary
1 Bay Leaf
Salt and Pepper to taste

*Vegetables: 2 Cans Mixed Veggies (1 qt. homecanned), OR 2 c. Frozen Mixed Veggies, OR 1 1/2 c. Dehydrated Mixed Veggies

PREPARATION:


Combine broth, juice, paste and spices (if your are using DEHYDRATED veggies, add them now as well). Bring to a boil, add noodles and frozen/canned veggies. Simmer for 10 minutes or until noodles are cooked. Remove bay leaf and serve. May be served with crackers or bread.

RECIPE: Carrie's Homemade Chicken Soup

This savory soup is a favorite around Lil Raisin Acres, Brittney even requested it for her birthday dinner! It's especially popular during the dark, cold winter cold and flu season. 

INGREDIENTS:

10 c. Chicken Broth
1 can Cream of Chicken Soup*
1 can Cream of Celery Soup*
2 Carrots, chopped
3 Stalks Celery, chopped
1/4 c Onion, chopped
2 Chicken Breasts, diced
2 c. Egg Noodles
1/2 tsp. Basil
1/4 tsp. Garlic Powder
1/4 tsp. Rosemary
1/4 tsp. Parsley
Salt and Pepper to taste

*Substitute store-bought condensed soups with THIS recipe to avoid sodium and preservatives.

PREPARATION:

Combine broth and cream soups in a pot and bring to a boil. Reduce heat and add carrots, celery, onion and herbs, and boil for an 15 minutes. Add noodles and diced chicken. Return to a boil, and cook for and additional 10-12 minutes or until noodles reach desired consistency. Makes 12 servings.

RECIPE: Cream of... Soup Base

I think perhaps it'd be impossible to calculate the number of recipes calling for "Cream of (insert chicken, mushroom, celery, etc. here) Soup". But, what if you don't have any on hand, or wish to avoid the high levels of sodium and food preservatives in store-bought canned soups? By simply using the main ingredient of your choice, the applications for this simple recipe are endless! 

INGREDIENTS: 

2 Cloves Garlic, Minced
1/2 Small Onion, Diced
1/2 c. *Main Ingredient, Diced
1/4 c. Unsalted Butter
1/4 c. White Flour
1 c. Whole Milk
3/4 c. *Chicken Broth
1 Tbsp. Olive Oil
Salt and Pepper, to taste

*Main Ingredient Suggestions: Mushrooms, Celery, Chicken, Asparagus, Broccoli, Potato
*Chicken Broth may be substituted with Vegetable Broth for Vegetarian/Vegan diet.


PREPARATION:

Sautee garlic, onion, and main ingredient in olive oil, set aside. Melt butter in pan over medium heat, whisk in flour until smooth, and cook for 2 minutes. Add broth, milk, and sauteed main ingredient. Bring to a boil, lower heat and simmer for 15 minutes, stirring frequently. Season with salt and pepper to taste.

*This recipe makes an amount equivalent to one 11.25 oz can of unprepared condensed national brand soup for substitution in recipes. Add an additional 1 1/3 c. milk to prepare soup as a stand-alone meal. May be frozen for later use.

RECIPE: Egg Drop Soup

This simple soup makes a great side dish or quick lunch.

Ingredients:

2 c. Chicken Broth
2 eggs
1 small green onion,  chopped
1/8 tsp Corn Starch
Dash Ginger
Dash Black Pepper

Pour 1 1/2 cups of the broth in a small sauce pan,  reserving 1/2 cup aside. Add green onion,  ginger and pepper to the pan. Bring broth to a boil. Whisk eggs together,  and using a fork,  drip eggs off fork into boiling broth. Eggs should cook almost immediately. Whisk the corn starch into the reserved broth and add to boiling soup. Stir frequently til soup returns to a boil and has thickened. Serve hot. Makes 2 servings,  can be doubled.