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    You are in: Home / Cookbooks / Soup
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    You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!

    Recipe #356103

    The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.

    Recipe #350718

    I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid.

    Recipe #332638

    To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon. Recipe stolen from the PBS cooking program America's Test Kitchen. This is an excellent soup.

    Recipe #323234

    Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving.

    Recipe #287966

    18 Reviews |  By loof

    My mom is famous for this soup - it's fantastic!

    Recipe #261877

    A recipe from Ricardo. That recipe may be frozen.

    Recipe #245577

    We are so lucky to have this wonderful grocery store here in Maryland. Saw this recipe on the back of Wegmans 5 pound potato sack, and had to try it. I found it delicious, and perfect for a warm Sunday dinner, or anytime during the week for that matter. I had everything on hand, so that made it even easier. *Note* -- any changes I made or mentioned are noted in the ( ) area. I hope you enjoy this, as much as we do on the farm. Now if I can just figure out how to grow clams!

    Recipe #223513

    From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.

    Recipe #213768

    5 Reviews |  By stingo

    From foodandhealth.com

    Recipe #212783

    The heat and Indian flavor of this soup are balanced beautifully. It's also very easy to make. I like to serve it with a loaf of freshly baked bread (as seen in photo!)

    Recipe #212735

    7 Reviews |  By Annacia

    A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

    Recipe #207636

    5 Reviews |  By Jenylyn

    Sweet and sour components balance the richness of lemon grass-and-lime-infused coconut milk, which, in turn, tempers a slow-building chile burn.

    Recipe #207113

    This is easy, tasty and healthy!

    Recipe #205650

    34 Reviews |  By Redsie

    Delicious soup to use leftover broccoli or cauliflower. I have used both - alone and together. It's easy and 0 point if you are following the Weight Watchers plan!

    Recipe #190835

    5 Reviews |  By Andeey

    I got this recipe from Real Simple Magazine. I love it! You can use Vegetable Broth instead of Chicken Broth if you would like.

    Recipe #185509

    I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.

    Recipe #184921

    This has to be the best mushroom soup I've ever tasted. I'm not sure who to credit for it.

    Recipe #184688

    From Martin Yan's Show "Yan Can Cook."

    Recipe #172693

    You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.

    Recipe #168745

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