Chicken tortilla soup...sans the tortillas.
I use a recipe very similar to this one...except instead of jalepeno, I use 1 small chipotle and about a tsp(or 4) of the adobo. It lends a rich smokiness to the soup. I garnish with avo, cheese, cilantro and lime. Drop the canola and tortillas!
http://www.foodnetwork.com/recipes/tyler-florence/mexican-tortilla-chicken-soup-recipe/index.html
Thai Chicken Soup
http://thaifood.about.com/od/thaisnacks/r/TomKaKaisoup.htm
Ratatouille
http://culinaryarts.about.com/od/vegetables/r/ratatouille.htm
Egg Drop Soup
http://chinesefood.about.com/od/chinesesouprecipes/r/eggdropsoup.htm
Here is a beef based, but would be just as good with chicken.
Spicy Mushroom Sausage & Barley Soup
Prep Time: 1 hours
Serves: 6
Ingredients
2 tsp olive oil
8oz spicy Italian sausage
3 celery stalks sliced
1 large onion, thinly sliced
5 medium carrots cut lengthwise in half, then crosswise in in pieces
2 cloves garlic minced or grated
1 pound fresh mushrooms, sliced
oz package of dried mushrooms (****ake or Portobello)
c pre soaked barley
2 Tbs tomato paste
32 oz beef stock
cup dry sherry
1 bay leaf
salt & pepper to taste
Directions
Place dried mushrooms in a bowl and cover with hot water to re-hydrate. Reserve liquid.
Heat oil in a large Dutch oven over medium heat. Add onions, cook 5 min or until tender. Remove casings from sausage, crumble sausage into pan with onions, cook 8 min or until browned. Add celery, carrot, garlic and bay leaf. Cook 10 min or until onions are golden brown, stirring frequently.
Stir in mushrooms, cook 10 minutes or until liquid almost evaporates. Stir in barley, broth, tomato paste, reserved mushroom liquid and brandy. Bring to a boil, reduce heat and cover. Simmer 1 hour or until barley is tender. Discard bay leaf and season with salt & pepper.
By the way...I FINALLY listened to last Sunday's call today....was that girl with the belly fat and stress me? I kind of giggled to myself as I listened! As always, great info!!
