Manhattan Tuna Chowder

 

Recipe Name: Manhattan Tuna Chowder

Story: Found among Grandma Bisset recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• 2 diced bacon slices
• 1 large onion sliced
• 2 cup cubed, pealed?, potatoes
• 1/2 cup diced celery
• 2 cup tuna drained
• 1 lb can tomatoes
• 2 cup water
• 1 tsp salt
• 1 tsp thyme
• 1/4 tsp pepper

Directions: 

1. Cook bacon until crisp. Add onion, cook until tender, but not brown.
2. Add potatoes, carrots, celery, tomatoes, water, salt, thyme, and pepper.
3. Simmer, uncovered, 30 minutes
4. Add tuna; simmer 5 minutes longer.
5. Serve hot.

Notes: 

For bacon, oil or butter may be substituted. You can use minced onions (dried), canned potatoes, and eliminate the carrots or celery if you don't have any. Just add a little more of something else.

Roasted Red Pepper Tomato Soup

Recipe Name: Roasted Red Pepper Tomato Soup

Story: Other than chicken and rice soup, I find this to be a very nutritious and soothing soup. Don't be fooled the red peppers do not make it spicey. So, if you want a little kick add crushed red peppers.

Years you've been making it: Since 2005

Author / Creator: Suzy / Mom

Submitted by: Suzy / Mom

Ingredients: 

• 3 red bell peppers, rinsed, stemmed, seeded, and halved
• 3 Tbs olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 can (28 oz.) whole tomatoes
• 1 Tbs Paprika
• 3 cup vegetable or low fat chicken broth
• 2 tsp. lemon juice
• Salt and pepper
• Creme Fraiche or plain yogurt
• Chopped parsley

Directions: 

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4-5 inches from the heat, until the skins are black and blistered, about 8 minutes. Let cool, uncovered 10-15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3-4 quart pan over medium heat, add the olive oil and the onion. Stir often until the onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1-2 minutes. Add the roasted peppers and tomatoes, along with their juices and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, puree the soup in small batches until smooth. Return puree to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.
4. Ladle into cups or bowls and garnish with a dollop of creme fraiche or plain yogurt and parsley.

Notes: 

This sounds labor intensive but it really is not. Roasting the red peppers as described makes it very easy to peel the skins off.

I use a wand to puree the tomatoes and red peppers and it makes a lot less mess.

Creamy Cheddar Potato Soup with Bacon

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: This was a recipe that one of Suzy's neighbors gave her.

Author / Creator: Suzy's neighbor

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3lb. russet potatoes peeled and cut into 1/4 inch, (7-8 cups)
• 2 C chopped yellow onion- about 1 large onion
• 3TBS. butter
• 3 small garlic cloves chopped
• 1tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8oz. white cheddar cheese shredded  (2C)
• 1/2 C heavy cream
• 2 OZ. yellow Cheddar Cheese. Shredded

Directions: 

1. Chop scallions separating green and white parts
2. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp 10-15min.
3. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 TBS of bacon dripping in Dutch oven
4. Add potatoes, onion, butter, garlic and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5-6m. 
5. Add flour , salt, and pepper and stir until all ingredients are coated.
6. Cook, stirring constantly, 1m. add  in broth until combined.
7. Bring mixture to a boil. Then reduce heat to medium low, summer until potatoes are tender about 12 m.
8. Using a potato masher lightly mash mixture, leaving some whole pieces of potatoes.
9. Add white cheddar and cream , stirring until the cheese melts. Keep warm
10. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Notes: 

This makes me hungry especially since it is getting cooler.

I like the white cheddar with the topping of yellow.

If you do not want to use whole cream you can use half and half.

Chicken Tortilla Soup Pressure Cooker

 

Recipe Name: Chicken Tortilla Soup

Story: I'm always in search for a good soup / stew. I have a few in my rotation now, and this is one of them.

Years you've been making it: Since 2021

Author / Creator: Feasting at Home, https://www.feastingathome.com/instant-pot-chicken-tortilla-soup/#tasty-recipes-20510-jump-target

Submitted by: Dustin

Ingredients: 

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices (preferably fire-roasted) or 1 ½ cups diced tomatoes w/juices
• 1  small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)
• 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
• 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes (do not use dry beans with chicken breast as breasts will overcook.)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1–2 limes

Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

Directions: 

1. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
2. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices.  Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
3. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
4. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
5. Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Enjoy!

For a more brothy soup, use only 1 can of beans vs. two.

STOVE TOP:  Use a big pot or dutch oven–  follow the same directions, sauteeing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!

For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

If doubling the recipe, this will not fit in a 6  quart Instant Pot.  I recommend making in a big pot on the stove.

Notes: 

I actually make this recipe pretty as written. I like to make this with both black beans and corn and I use probably a bit more of the seasonings (cumin, chili powder, and dried oregano) because I like it to be pretty flavorful. I make this in my pressure cooker (instant pot), I have not tried it on the stove top.

Creamy Cheddar Potato Soup with Bacon

 

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: One of the best cheddar potato soups I have had.

Years you've been making it: Since 2022

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3 lb. russet potatoes peeled and cut into 1/4 inch (7-8 cups)
• 2 c chopped yellow onion- about 1 large onion
• 3 tbls butter
• 3 small garlic cloves chopped
• 1 tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8 oz. white cheddar cheese shredded (2C)
• 1/2 c heavy cream
• 2 oz. yellow Cheddar Cheese. shredded
  

Directions: 

1. Chop scallions separating green and white parts
2. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crsp 10-15min.
3. Using a slotted spoon, transfer to a plake lined with paper towels, leaving 2TBS of bacon dripping in Dutch oven
4. Add potatoes, onion, butter, garlic and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5-6m. 
5. Add flour , salt, and pepper and stir until all ingredients are coated.
6. Cook, stirring constantly, 1m. add  in broth until combined.
7. Bring mixture to a boil. Then reduce heat to medium low, summer until potatoes are tender about 12 m.
8. Using a potato masher lightly mash mixture, leaving some whole pieces of potatoes.
9. Add white cheddar and cream , stirring until the cheese melts. Keep warm
10. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Notes: 

This makes me hungry especially since it is getting cooler.

I like the white cheddar with the topping of yellow.

If you do not want to use whole cream you can use half and half.

Garlic Soup for the Soul

Recipe Name: Garlic Soup for the Soul

Story: I found this recipe earlier this year (2020) and it was good but not quite perfect.  When Vilma, Alexander, and myself traveled to Mom on labor day the first thing I tried was using Parmesan cheese that was not grated, grating it, and throwing a little of the rind in.  That made it almost perfect.  After I came home I substituted the 3 ½ cups of chicken stock for the homemade turkey stock that Dustin makes.  That was the kicker.  Between the difference in the roasted garlic, raw garlic, parmesan cheese that is not already grated, and a little bit of the rind it made for the perfect recipe.  Vidalia onions are the ones to use because it brings the onion flavor but at a muted level. Lastly, in my opinion, the 26 cloves that are unpeeled but need to be roasted, it is better to wrap them in tin foil with the olive oil and salt and place it on a baking dish.  Either way works but I think if the garlic cloves are wrapped rather than the whole dish the package retains the heat and does not have change to stick or burn.  Have fun! This is a great garlic soup recipe!

Years you've been making it: 2020

Submitted by: Brad

Ingredients: 

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 18 garlic cloves, peeled
• 3 1/2 cups Dustin’s Turkey Stock. Dustin’s stock makes for a more rounded flavor (or chicken stock if you do not have it)
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese (always use block cheese and shred it; it is a better taste)
• 4 lemon wedges (organic whole foods or similar place if possible)

Directions: 

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic (in my opinion cover each individually with oil and tinfoil) until golden brown and tender. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
2. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add Dustin’s Turkey Stock or chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Bigos (Hunter's Stew)

Recipe Name: Bigos (Polish for "Hunter's Stew") Story: I've been trying to learn more about the Eastern European culture / food, and my good friend Christina is Polish so she has introduced me to some of their traditional foods, this being one of them. I really like this soup / stew. It is pretty hearty, yet not heavy. Years you've been making it: only a couple years Author / Creator: From my friend Christina's family Submitted by: Dustin Ingredients:

• 4-6 cups saurekraut, Costco sells a large container that is perfect
• Half green cabbage, chopped / shredded
• 1 onion, diced
• 4 garlic cloves, chopped
• 2 Bay leaves
• 2.5 cups beef stock
• 5 cups water
• 1-2 tsp salt (to taste)
• Lots of pepper, close to 1 tbls (to taste)
• 4 slices polish bacon, chopped
• 2-4 large links of polish wedding sausage (like kielbasa), chopped
• 2/3 small can of tomato paste

Directions:

1. Drain saurkraut
2. Boil kraut and cabbage about 15 mins, drain
3. Cook sausage
4. Cook onions and garlic
5. Add everything together, simmer for 1hr
6. Enjoy

Ramen Noodle Soup

Name:  Ramen Noodle Soup  

Story:  This begins as the simple packaged 2 serving Ramen Noodle Soup which sells for as little as 24 cents at Walmart

Years you've been making it:  Since 2019 with continued modifications finally settling as presented herein. 

Submitted by: Chuck Whittier

Ingredients:

• 1 package Maruchan Ramen Noodle Soup PIICANTE CHICKEN FLAVOR
• 2 Tbls Fish Sauce
• 1 Tbls Crushed Red Pepper Flakes  (Optional depending on the heat level desired.
  
• 1 Cup sliced mushrooms, 1/8 " thick and cut into about nickel size
• 3/4 Cup of Green Onions sliced into 1/4" sections
• 2  3/4 Cups Water  

Directions:

1. Remove the seasoning packet from the package of Ramen noodle soup.  You may want to break the noodles into smaller sections / pieces. I prefer to break them into 1/2 " square sections of noodles, only one layer each. They fit better on a soup spoon if you break them up.  This is a relatively quick soup to make.
2. Start by placing about 1/2 cup of water into a pot to be used to cook the soup. Add the seasoning packet supplied with the soup package.  Mix well and add a little more water after seasoning is fully dissolved.
3. Add in the fish sauce, add in the crushed rep pepper flakes and the remaining water.  Mix well and begin to heat on medium high.
4. As it begins to heat up you add in the sliced mushrooms and stir frequently.  Once it reaches a boil you need to let the mushrooms boil for 4 to 5 minutes. Set the soup to a medium boil and now you can add the broken up noodles. Break the noodles into 1/2" sections.  You will cook the noodles for 3 1/2 minutes in a medium boil. This should be timed.
5. You can add the chopped green onions to the soup. If this brings the mixture to below a boil you need to return it to a boil. Let the soup continue to boil for another 2 minutes after adding the green onions.   Ready to serve.

Turkey or Chicken Stock

Recipe Name: Turkey or Chicken Stock

Story: Over the years I have been making homemade stock / broth with left over bones. It is 100x better than anything you can buy from a store, and is very easy to make.

Years you've been making it: Since 2010 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

			notes
Turkey / Chicken Bones			Bones from 1 chicken, or a whole turkey will make 2 batches
Carrots	2	ea
Celery	2	ea
Onion	1	ea
Bay Leaves	2	ea
Whole Black Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Whole White Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Salt	1	tbls
Thyme	6	sprigs
Parsley	6	sprigs
Garlic	2	cloves
Water	10	cups

Directions: 

1. Pressure cook for 75 mins (alternatively you can slowly simmer for 3-4 hours, but that's a pain)
2. Strain through fine mesh strainer
3. Cool down (in sink full of cold water), for 15-30 minutes
4. Distribute into freezer safe ball jars

Manhattan Clam Chowder

Recipe Name: Manhattan Clam Chowder

Story: This is a handwritten recipe found in Grandma Bisset's old documents.  I chose this recipe because I love clam chowder and look forward to trying this.

Years you've been making it: Unknown

Author / Creator: Grandma Bisset

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 pint clams
• 1/2 cup minced salt pork or bacon
• 1 small onion minced
• 2 stalks of celery cut fine
• 1 cup potatoes cubed
• 2 cups boiling water
• 2 cups can tomatoes
• salt

Directions: 

1. Chop clams
2. Cook bacon (fry), add onion and celery
3. Cook and stir 5 minutes
4. Add potatoes, water, and 1 tsp salt
5. Boil ten minutes
6. Add tomatoes, recook until potatoes are tender
7. Add clams and seasoning

Split Pea Soup

 

Recipe Name:  Split Pea Soup

Story:  There is nothing better than split pea soup warm the soul in the winter time.  As an adult I remember my Mom making this soup although she would be very conscious of the fat content. Through the years all my sisters have their own version of this soup. Being mostly a southerner I have typically used ham and maybe a ham hock, but now I prefer it with bacon. It is one of those soups you can make it as complex or simple depending on your taste, desire or time.

Years you've been making it:  Many at least 20 yrs.,

Author / Creator:  Mom/ Grandma

Submitted by:  Mom/Suzy

Ingredients:  

• 1pkg. dried split green peas
• 1 small onion
• 4-5 strips of bacon
• 1 lg carrot
• 1 small baking potato (optional)
• 2 tsp. of minced garlic.
• 2 small bay leaves
• 1-2 tsp of thyme  
• Pinch of salt
• Pinch of Pepper: black or white
• 6-7 cups of unsalted chicken broth

Directions:  

1. Rinse Peas, Bring 6 cups of water to a boil add the peas and let set for 1 hr. 
2. Chop the onion and bacon into small pieces.   Sauté the mixture until the bacon is slightly crisp
3. Add the chicken broth to the pot a little at first to deglaze the pan then add the  remainder broth
4. Take the peas, drain then add to the pot.
5. Add the garlic, bay leaves, thyme, salt and pepper
6. Take the carrot and grate, chop or put in a food processor. Depending on how small you like the pieces.  Add to the soup
7. Cook the soup for about 45 minutes
8. Use a potato masher to mash some of the peas to your desired consistency
9. Chop the potato into small pieces and add to the soup, cook for about 15 more minutes.

Notes:  

This is a very forgiving soup and can have many options. Sometimes I add the potato other times I do not want it as hardy. If you are feeding hungry boys it is probably a good option.

I like white pepper because it seems to give it a little kick but you can also use a small pinch of cayenne. Of course if you want to take the time you can fry a couple of extra pieces of bacon and top when serving. Serve with crackers, toast, or our favorite is with cornbread. 

Particularly if there is left-over and it has thickened you can thin with a little additional broth

Corn Chowder

Recipe Name:  Corn Chowder

Story:  from Maine.  Dating back to the 1930's.

Years you've been making it:  My mother learned it in Maine and made it very often.  I began in the 70's.

Author / Creator:  Unknown, somebody in Main.  Modified and improved several times.

Submitted by:  Chuck Whittier

Ingredients:
Thick sliced bacon, 6 slices
Can of condensed milk
1 qt. Half n Half
2 large onions, diced
2 or 3 stalks celery, diced
4 cups of white potatoes, diced 1/2 inch cubes
4 cans creamed corn
3 cans whole corn
3 cups water

Directions:
Fry bacon until crisp in a Dutch oven.  Crumbe bacon and set aside.  Add onions and celery to the pan with the 1/2 of the bacon grease.  Saute for about 5 minutes.  Add potatoes, add water until just covered.  Should be about 3 cups.  Cook until tender, about 25 minutes or less.

Stir in corns, and bacon mix well and begin heating at medium high.  Season with salt and pepper to taste and cook for 10 mins.  Add in the condensed milk and half and half cream.  Simmer for 15 minutes NOT letting it boil.  Watch, stir, and keep just below a boil.

Serves 6.

Notes: Can add a couple tablespoons of flour in a roux and cook before putting in the corn and milk.  Will make the sauce a little thicker allowing for more of the half and half to be added later.

Southern Brunswick Stew

Recipe Name:  Southern Brunswick Stew

Story:  I never had real southern Brunswick stew until I met the Butler’s family, particularly Forest’s mother Mamie. She would make the stew for him and then when he came to Lake City he had the privilege of seasoning it with spices most importantly cayenne pepper. Their family liked it very HOT. Over the years I would watch her make it and then would eat it. Eventually I taught myself the family recipe.  Nothing was ever written down until last year when Dustin started to ask for recipes so I have figured out the Butler’s family recipe. the ingredients and portions. Also this is a time intensive recipe at least a two day process

The recipe I have created makes a large amount of stew so you could probably cut things in half. But from Fall through Winter Forest and his family could practically live on this stew.

Years you have been making it:  Since about 2013

Author: Mamie Butler

Submitted by: Suzy, Mom

Ingredients:
1 lg chicken
Half a stalk of celery, particularly the leaves
1 lg onion quartered
2 cloves of garlic

3 16 oz. Jack Daniels Pulled pork
2 cans corned beef
2 pkg. of stew beef about a 1 lb each (if the chucks are large you will need to cut into bit size pieces)
1 package of chicken wings

1 48 oz. Chicken broth
2 lg. cans diced tomatoes
3 cups vinegar
1 ½ 28 oz. of ketchup

2 tsp Cayenne pepper
2 TBS red pepper flakes

1 diced onion
2 bags frozen corn
2 bags frozen lima beans

2-3 potatoes diced (I have not perfected this yet.)

Directions:
Cook the Chicken in water to cover the chicken with the celery, onion, and garlic for about 1 hr.
Let cool. Remove the chicken and vegetables.  Use the stock for the rest of the recipe.
When the chicken cools remove from the bone.

Use the broth and start adding the other ingredients.
The meat, corned beef, pulled pork, chicken wings, chicken broth, tomatoes, vinegar, ketchup and seasonings.
Simmer

At this point you will need to separate into two pots
Add one bag of each vegetable per pot.
Simmer at least 1 hr.

At the end add the potatoes and chicken from the original chicken.

Notes:
Once you add the potatoes and chicken the heat of the stew will cook the potatoes.
This recipe is good for at least 1 week in the refrigerator and good to freeze.
It definitely is a comfort food.
But a must to go with it is cornbread.

Hot and Sour Soup

Recipe Name:  Hot and Sour Soup

Story:  I have made this recipe since I have been right next to an asian market and have access to allllllll the mushrooms.

Years you've been making it:  Since 2019

Submitted by:  Bradley

Ingredients:
1/2 ounce dried shiitake mushrooms (about 6)
1/2 ounce dried wood ear mushrooms (about 3)
2 cups warm water, plus 4 cups cool water
8 ounces boneless pork loin, cut into thin strips
1 1/2 teaspoons Shaoxing wine (Chinese rice wine; may substitute dry sherry)
3 tablespoons cornstarch combined with 1/4 cup water, plus 1 1/2 teaspoons cornstarch
1 1/4 teaspoons salt
5 tablespoons Chinkiang black vinegar (see headnote), or more as needed
2 teaspoons chile oil, plus more for optional garnish
1 teaspoon ground white pepper
10 thin slices fresh ginger
2 tablespoons regular or low-sodium soy sauce
1/4 cup canned bamboo shoots, drained and cut into matchsticks
8 ounces firm tofu, cut into 1/2-inch cubes
2 large eggs, lightly beaten
2 to 3 scallions, thinly sliced

Directions:
Step 1
Gently rinse the dried shiitake and dried wood ear mushrooms with tap water. In a medium bowl, soak the mushrooms in the 2 cups warm water until softened, about 20 minutes. Squeeze the excess water out of the mushrooms and reserve the water. (Strain the mushroom water through a fine-mesh strainer if it looks too gritty.) Discard the stems from the shiitake mushrooms and slice the caps into strips. Discard the tough ends of the wood ear mushrooms before chopping into bite-size pieces.

Step 2
In a medium bowl, combine the pork, Shaoxing wine, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Mix until the pork is evenly coated, and let it marinate on the counter for 10 to 15 minutes.

Step 3
In a small bowl, stir together the black vinegar, chile oil and pepper.

Step 4
In a medium saucepan over medium-high heat, combine the mushroom water, 4 cups cool water and sliced ginger and bring to a boil. Cook for 2 to 3 minutes, then, using a slotted spoon, remove and discard the ginger. Add the soy sauce, followed by the rehydrated mushrooms and bamboo shoots, and simmer for 5 minutes. Give the cornstarch mixture a quick stir to recombine and gradually stir into the soup. The soup will become slightly thickened.

Step 5
Add the pork, including the marinade, to the soup, stirring to separate any pieces that stick together. Continue to simmer until the pork is no longer pink, about 2 minutes. Carefully add the tofu, so the broth does not splash. Stir in the remaining 1 teaspoon salt.

Step 6
Slowly pour the eggs into the soup in a steady stream while stirring continuously with a long spoon or chopstick. The eggs should cook immediately and look like long yellowish-white strands. Turn off the heat once you see the strands, so the eggs do not overcook, and stir in the black vinegar mixture.

Serve hot, garnished with scallions and additional chile oil, if desired.

Notes:
There are two ingredients that help make hot and sour what it is. The hot comes courtesy of ground white pepper. It’s from the same source as black pepper, but the berries are allowed to ripen before their skins are removed. The result is technically less spicy, but more complex and floral. The other key ingredient represents the sour: Chinkiang black vinegar. The vinegar is actually made from glutinous rice, and the dark color comes naturally from scorched rice grains. Dried mushrooms play a strong supporting role, lending heft to the final dish and a savory, umami-rich undertone to the broth. The two types called for here are dried shiitake, available at many supermarkets, and wood ear, which you might as well pick up from the Asian market when you get the black vinegar. If you can’t find wood ear (it may be labeled as black fungus), just use all shiitake.

Miso soup

Recipe Name:    Miso soup

Story:     Had Miso soup at a couple select oriental restaurants. One location had a miso soup that drew me back again and again.  Finally asked the chef and he explained that he added mushrooms to regular miso soup and he directed me to check out "Allrecipe" online which I did.

Years making it:    Just began in 2019

Author / Creator:    Chuck Whittier modified an Allrecipe by Michelle Chen. Modifications are consistent with the way it's made at a restaurant in Gainesville, Florida called "Liquid Ginger".

Submitted by:     Chuck Whittier

Ingredients:   

Important requirement.  Must use correct ingredients, Dashi granules or Dashi powder and miso paste are not easy to locate. Available at Asian Markets but not regular grocery stores.

2   Teaspoons Dashi granules or Dashi powder, over filled but not heaping
4   Cups water
2   Heaping tablespoons of miso paste
1/2  cup of tofu, diced in 1/4" cubes
1/3  cup thinly sliced mushrooms, no larger than nickel size
1/3 cup of green onions. Sliced into 1/2" sections also cut down the side so they will separate upon cooking

Directions:   
In a medium saucepan over low heat, combine dashi granules or powder and 1 cup of water and continue stirring until mixed. Add miso paste and 1/2 cup more water until well mixed, increase heat to medium high and add remaining water; bring to a boil.  Stir in tofu. Add the green onions, also add the sliced mushrooms to the soup and continue to boil.  Slow boil for 5 - 10 minutes.  Ready to serve.

Notes: 
 I'm one that likes things quite salty so I have made this quite often increasing the amount of Dashi granules to 3 teaspoons rather than 2 and also increase the Miso to 3 tablespoons rather than 2.  It will make it saltier. 2 teaspoons of Dashi granules and 2 tablespoons of Miso is the correct amount.
Here are a couple choices that comply with the ingredient requirement.  Images follow :

Spanish Garlic Soup

Recipe Name: Spanish Garlic Soup

Story:
“Despite the robust-sounding title of this soup, I find it delicate and elegant. I like to serve it as a first course at somewhat formal occasions when lamb or beef are featured as a main course. “
Cold-Weather Cooking by Sarah Leah Chase’s

We did not have a traditional Christmas meal, I would vary the menu except for many years we would enjoy this soup as a first course. And as the author stated it is delicate and elegant.

Years you've been making it:

Author / Creator: Sarah Leah Chase

Submitted by: Suzy

Ingredients:
Makes 8 servings

Ingredients
1/3 C extra virgin olive oil
9-11 cloves garlic, peeled, slightly bruised
8 slices (each 1/3 inch thick) Day-old French bread
2 ½ Quarts chicken broth
½ C dry (fino) Spanish sherry
2 bay leaves
salt and pepper to taste
4 lg egg yolks at room temperature
1/3 C heavy or whipping cream at room temperature
¼ C minced fresh parsley or basil  (we always used parsley)

Directions:
Heat the olive oil over medium heat in a medium-size stock pot. Add the garlic and sauté slowly until golden brown all over, and very, very soft, 30-40 minutes.  (This process has to be done slowly so the garlic does not burn). Remove from the pot to a small bowl with a slotted spoon and mash coarsely with a fork. Set aside.

Sauté the bread slices in batches over low heat in the olive oil remaining in the pot. When one side becomes golden, flip an continue cooking until the other side is crusty and golden, flip and continue cooking until the other side is crusty and golden as well.

(Sometimes you may need to add a little extra oil). 15-20 minutes in all. Remove from the pot and set aside to drain on a plate lined with double thickness paper towels.

Add the chicken broth to the pot along with the crushed garlic, the sherry, and bay leaves. Season to taste with salt and pepper. Cook the soup uncovered over very low heat 1 hour. Pour the soup through a trainer, pressing hard with a wooden spoon to extract the essence of the garlic.

When ready to serve, whisk together the egg yolks and cream in a large bowl until light and frothy. Bring the garlic-scented chicken broth just to a low boil. Whisking constantly gradually beat the hot broth into the egg-cream mixture. Serve immediately, garnish with a bread crouton and a sprinkling of parsley or basil.

A chilled glass of the fino sherry used in the soup is a typical accompaniment.

White Bean Soup

Recipe Name: White Bean Soup

Story:
An easy and delicious soup to make

Mom (Grandma, Maka, Aunt, Great Grandma) made this soup for me during the time she was building her Riverlea home so many years ago.  This soup is so easy to make it made life just a bit easier for Mom when coming home from a busy day on the construction site of her home.

Thus, recipe fits right into my small repertoire of recipes I make.

Years you've been making it: Many years

Author / Creator: Mom (Grandma, Maka, Aunt, Great Grandma)

Submitted by: Sheila

Ingredients:
1 32oz carton of Chicken Broth
6 cloves of minced garlic
3 Tablespoons of Olive Oil
1 can of White Cannellini Beans – Rinsed
½ bunch of Flat Italian Parsley chopped
White rice cooked (optional)
Rye Bread with Seeds – a must

Directions:
Pour Chicken Broth into Pan and heat to a simmer
In a separate pan heat the Olive Oil over medium heat
Stir the mince garlic into the Olive Oil.  Cook until just golden.  Do not brown
Pour Olive Oil garlic mixture into the Chicken Broth
Add the Cannellini Beans to the soup and continue to heat for about 15 minutes.  Do not boil

Toast Rye Bread and butter (spread generously is desire)

The soup is ready.
Ladle soup into bowls.
Add a Tablespoon of chopped parsley to each bowl
Add rice if desire
Serve with the toast on the side.  I like to break the toast up and put into the soup

Notes: 
I have tried many different breads.  For reasons unknown Rye Bread is the best to serve with this soup.

Mom's Chicken Soup

Recipe Name: Mom's Chicken Soup

Years you've been making it: Since at least 1990

Author / Creator: Suzy

Submitted by: Suzy

Ingredients:
1 Chicken Free range
Onion
Carrots
Celery
Salt
Pepper
Thyme
Rosemary
Oregano


Directions:
Place in a pot with 1-2 onions coarsley cut, celery mostly leaves but at least three stalks, a pinch of salt, seasonings to include if fresh, thyme, rosemary, and oregano.  A dash of pepper

Cook until the chicken is tender.  Depending on the size of chicken, about 1 hour.  If you over cook the breast meat will be dry.

Remove the chicken and the vegetables, drain and cool.

Dice 1 onion, 2 carrots, 2 stalks of celery.  Add to chicken broth (in the past years I have added store bought chicken broth to give the soup a bolder chicken flavor).

Add additional spices, poultry seasoning, sage, rosemary, thyme, sea salt, pepper but small pinches.

Simmer about 20-30 minutes.

Remove meat from chicken bone and set aside.

My home recipe is to add about 1 cup of uncooked rice, simmer for about another 45 mins, then add the chicken and continue simmering for about 15 mins.


Notes: This is intended to be a soup for healing, colds, fever, flu, fatigue, if digestion is concerned may want to add a pinch of cayenne.

Do not remove the fat except excess from the chicken prior to cooking.  The fat contains a lot of Vitamins A, E, D, K, the other vegetables have a lot of minerals and phytonutrients important for healing.

This makes a very hearty soup which I have always thought good if you are sick.  Even a half of cup gives a lot of nutrients and calories.  If you want a slightly less concentrated soup, cook the rice separately then add at the end.