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Ingredients: 1 Pound(s) fresh mushrooms 2 vegetarian oyster sauce 3 soup stalk 137/4377 Quart(s) lemon juice 1 chili peppers 3 Teaspoon(s) (with soybean oil) chili paste 1 essential*available in chinatown lime kefir leaves 1 big red tomato 1 ginger root 1/2 yellow onion 1 root lemon grass 1 Pound(s) cubed tofu 163/5000 Pound(s) chopped chinese parsley Directions: boil soup stalk, add lemon grass, ginger, chilis, and chili paste and yellow onion. make sure you bruise the lemon grass well with the handle of your knife, and peel off the first layer of grass. Add tofu, when it's cooked add tomato, oyster sauce and mushrooms. taste. before taking it off the stove add the lime kefir, green onion and parsley. add the lemon juice just before serving. you might want to add a bit of salt or whatever, but it's really the lime kefir leaves that make this soup. and the fake oyster sauce. and the chili paste. Comments: thai soup. really amazing.
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You may need more or less zucchini than the amo Honolulu watercress soup Simmer peas and beef stock together for 5 minutes, then add onion and celery. Simmer another 5 minutes. Cool. Process soup in a food processor or blender until smooth. In a heavy saucepan melt buter; stir in flour and cook until mixture is light and bubbl Spinach & lentil soup Wash & drain lentils. Combine with ater, bring to a boil, add salt, reduce heat & simmer, covered 45 minutes to 1 hour. Heat oil in a large skillet, add the onion & garlic & saute until soft & translucent. Add the saute to Lentil pheasant soup Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered "cream" of mushroom soup (My favorite as a child growing up in cold Minnesota). "Saute" sliced mushrooms in a PAM srayed skillet til browned and set aside. In saucepan mix the "B" ingredients (thanks Heloise). Add 2 cups cold water to the mix and stir Yellow pepper soup In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat. Put the cashews and 1-1/2 cups of the vegetable st The gabor sister's goulash soup Mince onions and saute in fat until light golden; do ot let them brown. Set aside. In the same skillet, add cubed beef and brown lightly on all sides. Add paprika and blend well. Heat soup stock and add browned beef and onions. Cover tightly an Split pea and ham soup Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water, chicken broth, and peas. Bring to a boil. Add ham bone, carrots, celery, onions, leek, tarragon, and 1 tablespoon of parsley. Reduce heat to medium low and simmer, partially cove Cheddar-potato-broccoli soup Melt the butter in a 2- to 3-quart saucepan. 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Remove from heat, let pressure drop naturally, remove lid c Tomato fennel soup Cut tops from fennel bulbs; reserve leafy tops. Coarsely chop 2 of the bulbs. Melt 1 cup butter in a large pan over low heat. Add chopped fennel, onion and 4 of the garlic cloves; cook until limp, about 15 minutes. Season with salt and pepp Sizzling rice hot and sour soup Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps. Set aside. Bring broth to a boil over medium-high heat in a large pot. Add chicken and cook, stirring occasionally, for 3 minutes. Stir i Cheesey veggie soup 1. Melt Butter in a large pot over low heat, add flour. Cook and stir till thick and bubbly. Remove from heat. 2. Gradually blend in broth. 3. Return to heat. Stir till mixture comes to a boil. 4. Add next 7 ingredients. Reduce Heat and simmer 20 min 5.