Tag Archive: soups

Bosco’s Hot & Sour Soup

This delicious Chinese favorite can feed 8-10 people and a promised crowd pleaser!!!

Hot & Sour Soup

Makes 8-10 servings


  • 4 oz pork tenderloin cut into thin strips (or you can use chicken, shrimp)
  • 2 large dried wood ear mushrooms (in produce dept of grocery)
  • 8 oz (1/2 of 16 oz carton) of firm/extra firm tofu (even comes already cut up!!!)**add more to your liking**
  • 2 quarts chicken broth (that be 64 0z)
  • ½ can of bamboo shoots, sliced thinly
  • 2 eggs beaten, put aside
  • 2 TBS soy sauce
  • 1 ½ tsp white pepper
  • 6 TBS rice vinegar
  • 2 green onions, chopped
  • Cornstarch paste: 4 TBS cornstarch plus 5-6 TBS water
  • Dash of sesame oil
  • Salt to taste



  • 1 tsp Soy Sauce
  • ¼ tsp cornstarch
  • ½ tsp water


  1. Combine your marinade in a medium size bowl
  2. Take your thinly cut pork strips and add to marinade and put aside for 20 mins
  3. Soak your tree mushrooms in hot water for 20 mins.  Then, cut off stems and slice into thin strips, put aside.
  4. Drain the tofu and cut into small cubes, put aside

In a large stockpot, bring chicken broth to a boil.  Add pork, mushrooms, and bamboo shoots and return to a boil.  Then add tofu cubes and salt to taste (remember that chix broth already has a lot of salt!)  Now, slowly stir in the cornstarch paste.  Continue cooking until you see the consistency thicken into a creamy soup texture. Next, S L O W L Y add the beaten eggs while stirring the broth in ONE direction in S L O W circular motion.  Then, “fold” in the soy sauce.

In a small bowl, mix together vinegar and white pepper.  Pour this into the soup and stir.  Finally, add the chopped green onions and sesame oil.

Serve immediately and listen to the “oooo’s & aahhhhh’s”

Even better flavor the next day!!!!

A hearty “comfort food” soup

Nothing says “comfort food” like a hearty soup such as Beef Barley Soup. It is made with beef chuck roast but it is also a great way to use up left over Prime Rib from those “special occasion” dinners!! I hope you enjoy!!!

Beef Barley Soup
Serves 6-8 people

• 3 lbs beef chuck roast , trimmed and cut into ½ inch cubes put in bowl & seasoned with Salt & Pepper (or left over beef cut into bite size pieces)
• 2 TBS vegetable oil
• 2 medium onions, minced
• 2 medium carrots, peeled and chopped fine
• 2 celery stalks with ribs, chopped fine
• ½ c dry red wine…the GOOD stuff!!
• 2 (14.5 oz) cans diced tomatoes
• 1 tsp dry thyme
• 4 cups/32 oz beef broth
• 4 cups/32 oz chicken broth
• ¾ c pearl barley
• ¼ cup minced fresh parsley
• 1/3 cup dry dill (optional)
1. Take the bite size pieces of beef and season generously with salt & pepper. Heat 2 tsp of vegetable oil in a 12 inch skillet over med-high heat until just smoking. Add “HALF” the meat to the skillet and cook..”without stirring”, until well browned on one side..about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 5-7 minutes. Then transfer to soup pot and repeat process. OR, take left over cooked beef that has been cut into bite sized pieces and sauté in oil then put in soup,pot.
2. Now as the meat is simmering in the soup pot, add the onions & celery & ¼ tsp of salt. Cook, stirring occasionally, until softened about 4-6 mins. Next stir in the wine, scraping the bottom of the soup pot, and add carrots & stir. Then add tomatoes and thyme, bring to a boil.
3. Once boiling, add the chicken & beef broth and the pearl barley. Cover, and put on low and cook for about 1 to 1 ½ hours…check it!! The MOST IMPORTANT thing is that the meat is tender….don’t ever rush it!!!! And don’t ever boil soup thinking that it will cook faster!!!

*******After 1 1/2 hours the meat was still NOT tender so I continued cooking on a low heat, like you would with a slow cooker, for another 3 hours and then it was PERFECT!! Infact, it was even better the second day!!! ****

Enjoy the final days of fresh summer corn in this recipe

Spicy Shrimp/Corn & Potato Soup
• 5 slices bacon saving the grease OR use 1 TBS of oil
• 2 TBS butter
• 1 c chopped green onion
• ½ c chopped celery
• 1 red pepper, chopped
• 1 lg potato peeled and diced
• 1- 7oz can of mild green chilies
• 2 cups milk (I used skim milk & ½ & ½ because that’s what I had)
• 3 TBS flour
• 3 cups of chicken broth
• 2 cups of fresh corn kernels (I used 4 ears of white corn)
• 1 lb of thawed peeled and deveined “small” shrimp
• 1 tsp of cumin
• 1 tsp of Mexican seasoning
• ½ tsp of cayenne pepper
• ¼ c of fresh cilantro
• Salt & pepper to taste
1. GO GET ALL YOUR INGREDIENTS…and now open, measure, chop, and get everything all done and ready to go…
2. Now, in a large dutch oven or soup pot, take the slices of bacon and cook them. Once cooked remove the bacon, and chop and put aside…but keep the bacon grease in the pot! Now add 2 TBS of butter to the bacon grease (yes, you can leave the whole bacon process out if you wish) and sauté the onions, celery, red pepper for 2-3 minutes until tender.
3. Now add the canned green chilies and cook another minute.
4. Take the milk and put in a bowl & add the 3 TBS of flour and whisk the flour together with the milk and pour on top of the veggies.
5. Then add the Chicken broth, corn, potatoes and seasoning and bring to a boil.
6. Continue cooking for another 20 mins on medium heat, stirring intermittently.
7. As potatoes get soft, add the shrimp and continue to cook another 10 minutes.
8. Add Cilantro and then serve
9. Add cheese Quesadillas to make it a great meal!!! Enjoy!!!
***** thanks to Cooking Light for the recipes***

Yummy French Onion Soup

Well worth the “time”

Onion Soup Les Halles
From: Anthony Bourdain’s Les Halles Cookbook
Total: a good 2-2 ½ hours….well worth it!!!!
Active: 1 ½ hours of prepping, cutting, slicing, measuring etc
Makes: 4 servings


6 ounces butter
4 large onions or 8 small onions, thinly sliced and trust the amount, they shrink!!
1 ounces port wine…good stuff…don’t skimp
1 ounces balsamic vinegar
8 cups or 2 quarts dark chicken stock, or low-sodium chicken or beef broth or both mixed!!
¼ tsp thyme
Salt & Pepper

8 sliced baguette slices, toasted in the oven with a little olive oil
“12 ounces grated Gruyère cheese real, imported Gruyère!”


1.  In a large pot, (like a dutch oven for best results) heat the butter over medium heat until it is melted and begins to brown. Add the onions and cook over medium heat, stirring occasionally, until they are soft and browned or “caramelized “..about 20 minutes). Onion soup, unsurprisingly, is all about the onions. Make sure the onions are a nice, dark, even brown color….truly caramelized which gives it great taste.

2.  Increase the heat to medium high and stir in the port wine and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid. Add the chicken stock. Note that the better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making your own. Add the thyme and bring to a boil.

3.  Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming foam off the top with a ladle.

For the baguette  and cheese:

1.  When the soup is finished cooking, ladle it into the individual crocks. Float two baguette slices side by side on top of each. Spread a generous, even heaping amount of cheese over the top of the soup. You want some extra to hang over the edges as the crispy, near-burnt stuff that sticks to the outer sides of the crocks is often the best part, once it comes out from under the heat.

2.  Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in isolated spots. The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned. Serve immediately— and carefully. You don’t know pain until you’ve spilled one of these
things on yourself!!!!

Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!

The Easiest Chicken Soup (made with rotisserie chicken)


1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots OR 10 sliced baby carrots
3 stalks celery, sliced
1/2 medium onion, diced
1 cup sliced mushrooms
5 cans chicken broth
2 cups uncooked egg noodles
3 cups cooked rotisserie chicken, chopped
Handful of chopped parsley
Pinch of salt and pepper AND parmesan cheese for on top


  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed AND PARMESAN CHEESE ON TOP!!!

This will feed 6 people and they will love every morsel!!!


Spicy Sausage Lentil Soup

Here is a great and EASY soup that you can make in my new and “favorite” cooking device…the crock pot or now called “slow cooker”!!  Seriously, my friends, go rummaging through your garage or attic…or go make your rounds at some garage sales and get one!!!  It makes life just sooooo easy, especially when you have golf to play or shopping to do!!!!  We need not waste time in the kitchen!!!


  • 1 lb smoked sausage, sliced (I used Louisiana Hot Sausage because we are tough there in AZ
  • 3/4 lb dried lentils, rinsed and drained (that’s about 1 3/4 cups)
  • 1 c diced ham (leftover or bought in the store…whatever!)
  • 1 med onion, chopped
  • 1 small red pepper, seeded and chopped
  • 1 med carrot, diced or i used 8-10 baby carrots diced
  • 2 TBS minced garlic from the jar…unless, of course, you like to mince them fresh!  if so, you have wwaayyyyy too much time on your hands!!!
  • 1/2 tsp thyme..fresh or dry…who cares…it’s just going into a pot!
  • 1/4 tsp pepper
  • 1/2 tsp ground cumin (and if you have no idea what it is, go to the grocery store and get some…i use it ALOT in my recipes…it’s a mexican spice!)
  • 2 14 oz cans of beef broth
  • 2 14 oz cans of chicken broth
  • 2 cups of coarsely chopped “fresh” spinach

The “EASY part:

  1. Combine ALL ingredients, except spinach, in a 5-quart slow cooker
  2. Cover and cook on “LOW” for 5 hours or until lentils are tender (that means soft!!)
  3. Add spinach, cover and let stand for about 5 mins until spinach wilts!! Then grab the soup bowls and dish it out!!!

*** I made some Marie Calendar “all you do is add water” corn bread!!! I mean, could this be any easier?????????

P.S. every thing in italics are things you need from the grocery store…how easy???????

Yukon Potato Leek Soup

Yukon Potato Leek Soup



  • 1 TBS butter
  • 3 cups thinly sliced leeks (about 3 medium)
  • 6 cups “cubed” peeled Yukon potatoes (about 5-6 potatoes or 2/1/4 lbs)
  • 2 cups of water
  • ½ tsp of kosher salt
  • 2 (14-ounce) cans of vegetable broth
  • ½ tsp thyme
  • ¼ cup of whipping cream (or half & half for those who are counting calories)


  1. As always, go gather “EVERYTHING” and put on counter.
  2. Peel potatoes, open cans, clean and slice leeks

Now, melt butter in Dutch oven and add leeks.  Cook until tender but NOT brown…about 10 mins.

Add potatoes, water, salt and vegetable broth and bring to a boil, reduce heat and simmer uncovered for about 20 mins…until potatoes are tender.

Remove from heat and “partially” mash potatoes with a potato masher then stir in the cream.  Sprinkle with black pepper and serve with Cheddar Toasts.

Cheddar Toast

  • 8 (1/4 in thick) diagonally sliced baguette French bread
  • Cooking spray
  • ½ cup shredded sharp cheddar cheese
  • 1/8 tsp ground red pepper

Preheat oven to 375 degrees and place slices in a single layer on a baking sheet. Bake for 7 mins or until toasted.  Turn slices over, coat with cooking spray and sprinkle 1TBS of cheese over each slice.  Bake 5 mins until cheese melts then sprinkle with red pepper!!