This is one of my most favorite soups that is super easy to make! I don’t add starch–I like the thickened version but we try to cut on carbs.
2 quarts chicken broth
1 tsp grated ginger (you can use powdered ginger, but it’s just not the same)
3-4 grated garlic cloves
1-2 tbs soy sauce
1/2 cup of frozen corn or canned corn
A handful (package) of enoki mushrooms (can be found in an Asian store) or white mushrooms
Zucchini noodles (optional)
2-3 beaten eggs or 5-6 quail eggs per person
Bring the broth to boil, add the soy sauce, garlic, ginger, corn and enoki mushrooms. While the soup is boiling, whisk in the beaten eggs, or if you are using quail eggs, individually drop in all the eggs (poaching them). When ready to serve, place the desired amount of zucchini noodles in a plate and ladle the hot soup over. Enjoy! If you want to thicken it with starch, make a rue and add to soup prior to eggs.
This is similar to the split pea just a different legumes!
We also get our Spanish lentils from Palouse Brand of Amazon! Again, we get nothing from Amazon or Palouse Brand from advertising their product. We simply love the quality and how local they are! They come in 5 pounds or more, initially, I was overwhelmed with the idea of having 5 pounds of lentils but rest assured, it really is not that much.
In your soup pan, saute onions, carrots and ham, add broth, lentils, potatoes and sage. Cook until lentils are tender (but not falling apart)…voila dinner is done! Garnish with Parmesan cheese and devour. Easy, hearty and delicious!
This soup was often the byproduct of my mom making cabbage rolls. She would have more meat and not enough cabbage, so she would roll the meat into bite size meatballs and make this soup. Two meals in one process. It makes me wonder if she prepared “extra” meat on purpose.
Ground beef, about a pound or so
1 handful of rice
1 small onion, ground
2 cans cooked or canned garbanzo beans
1 bunch of cilantro
2-3 medium potatoes
Salt and pepper to taste
Mix the onion, meat, rice and salt/pepper together, make meatballs, set aside. Boil water and potatoes, this will become your broth, so season it with salt and bay leaf (whatever spice you add to make broth would be welcome here). Once boiling, drop the meatballs in one at a time. Let them cook, and come up to the top. Add the cooked/canned garbanzos and cilantro. Let the soup simmer for an hour to marry the flavors. Add more salt and pepper to taste.
Growing up, we ate this soup often. I like it with ham, bacon, vegan or vegetarian (with cream). In my opinion, this soup should be thick and chunky. I like to mix yellow and green peas together. It makes the color richer and the dish more appetizing.
We are big supporters of our local split pea producers, Palouse Brand. They sell on Amazon and ship free with Prime. We get no financial compensation for advertising for them, I just genuinely love their product and I love the fact that they are Washington locals!
Here is the recipe I use. Add what you like and omit what you don’t. Proportion depends on the desired thickness and amount of soup you wish to make. This soup can be frozen. I usually make enough for at least two meals and a few lunches. When the soup is super hot, I pour it into pint canning jars and tighten the lid, the heat from the soup will seal the jar allowing for it to live in your refrigerator a bit longer (a couple of weeks). But remember, that does not mean it is canned, so don’t leave these at or above fridge temperature
Finely diced 2 carrots and 1 small onion
Smoked ham bone (shank) with some meat, trim the meat and put aside
Yellow and green dry split peas. I usually use 2 cups of peas for 4 quarts of broth.
4 quarts of broth
A bunch of cilantro
Salt and pepper to taste
Garnish with a dollop of sour cream or crumbled feta cheese
In a stock pot, cook onions and ham shank, add broth, salt/pepper, carrots and peas. Cook until peas are very tender. Take out the shank and put in the meat (from the shank). We like our split pea chunky but my sister always blends her split soup–at this point, it is entirely your personal preference. Garnish with sour cream or feta.
I love fish stew. I add lots of leeks and fennel to the tomato rich broth. I also hate cleaning mussels and clams. So I make what I call a poor man’s cioppino.
1 or 2 leeks, chopped finely
1 fennel, chopped finely
4 cloves (or more) of garlic, minced
1 quart jar of tomatoes, pureed
1 or 2 quarts (pot size dependent) of chicken or fish broth
1 can of canned clams (with the juice)
Filet of salmon
Filet of white fish (optional if you are content with just salmon)
Shrimp (as much as you wish, all the seafood is added based on how thick you want your soup to be)
2 cups of white wine (one for the soup, one for the cook)
Salt/pepper to taste (you can make it spicy by adding red pepper flakes)
Saute the fennel and leek with butter for five minutes, then add garlic and give it another minute on the heat. In a soup pot, add the broth and tomato puree, salt/pepper and bay leaf, bring that to a boil and reduce the heat to medium. Add the fennel, leek and garlic mixture to the soup. Give it a few minutes to meld together. Add the can with clams and the juice. Add the white wine. Have a sip of wine. Add the fish and let that cook for a few minutes and then add the shrimp and let that cook for a a few minutes (not to over cook the shrimp). Done and delicious! Serve with a crunchy piece of toast or with a Parmesan crisp.
We mushroom hunt for Birch Boletes and preserve them by pickling, drying and freezing (post boiling). In my opinion, nothing beats a bowl of rich mushroom stew on a cold, crisp day. I am sure you can use other mushrooms in this recipe (any of the Boletus family for sure) but I have never done so.
Fair warning, this is not a paleo friendly soup–lots of delicious carbs
Dry birch boletes, handful plus or minus
Carrots (1-2, depending on size)
3 medium potatoes
1/2-1 cups of barley, depends on thick you want your stew to be.
Broth of your choice (2 quarts-depends on the amount of soup desired)
Cilantro (fresh or dry) optional
Salt and pepper to taste
I start the soup by taking a handful of mushrooms and pouring boiling water over them, pouring off the boiling water after a few minutes (this should rid your mushrooms of whatever got stuck to them–we don’t wash the mushrooms prior to drying, so if a piece of grass dried on the mushroom, this should get rid of it). Pour a second round of hot boiling water on the mushrooms and let them steep for an hour or so. This time, you will use the water as it will be chock full of mushroom flavor. Peel potatoes and cube. Peel the carrots and grate. Bring the broth to boil. Put in the potatoes, barley and carrots. Chop the mushrooms and put into broth, with the water. Add salt and pepper to taste along with the finely chopped cilantro. Turn the heat down and let it simmer for an hour or so. The barley has natural starch and will thicken the soup. If you like, you can add some sausage (cooked and chopped) to the soup to make it more hearty and add protein.
Garnish with a dollop of sour cream and enjoy! This is a cold weather soup–it warms you right up, perfect for our rainy Pacific Northwest fall days.
Thanks for reading! Please share your recipes using mushrooms, especially for soup.