Wonton Soup without Ginger

Ingredients

• 1 teaspoon white sugar
• 1 teaspoon cornstarch
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 pound lean ground pork
• 1/4 pound diced raw shrimp
• 1 green onion, chopped
• 40 wonton wrappers
• 2 green onions
• 1 egg, beaten
• 9 cups chicken stock
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 cups chopped bok choy
• 1 cup green onions, chopped (optional)

Directions

1. Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
2. Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying.”
3. Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
4. Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
5. Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

Chicken Tortellini Soup With Zucchini and Tomatoes

Ingredients

• 1 recipe Fast Chicken Soup Base
• 1 (9 ounce) package refrigerated small cheese tortellini
• 1 (14.5 ounce) can diced tomatoes
• 2 medium zucchini, diced
• 1 teaspoon dried basil
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper

Directions

1. Prepare Fast Chicken Soup Base. Bring to a simmer.
2. Add these, then simmer until tender, 10-20 minutes: 1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2 medium zucchini, diced; 1 tsp. dried basil.
3. Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
4. Final touch: Add salt and pepper, to taste.

Classic Chicken and Rice Soup

Ingredients

• 1 recipe Fast Chicken Soup Base
• 3/4 cup long-grain white rice
• 1 cup frozen green peas
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper

Directions

1. Prepare Fast Chicken Soup Base. Bring to a simmer.
2. Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
3. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
4. Final touch: Add salt and pepper, to taste.

Basic Bean Soup

Ingredients

• 1 pound dry great Northern beans
• 8 cups water
• 12 baby carrots
• 1 cup chopped onion
• 1/2 pound chopped ham
• 1/4 cup ketchup
• salt and pepper to taste

Directions

1. In a large bowl, combine the beans with the water, cover and let soak overnight.
2. In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Easy Potato Sausage Soup

Ingredients

• 2 onions, chopped
• 1/2 cup margarine
• 4 cups diced potatoes
• 1 (10 ounce) package frozen diced carrots
• 1 pound Polish sausage, sliced
• 1 green bell pepper, chopped
• 3 cups water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups milk
• 3/4 cup dry potato flakes

Directions

1. Using a large saucepan, brown onion in butter.
2. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
3. Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
4. Let soup sit for approximately 5 minutes in order to thicken and then serve.

Sausage Soup

Ingredients

• 1 pound Italian sausage
• 2 onions, chopped
• 1 (28 ounce) can whole peeled tomatoes with juice
• 6 cups chicken broth
• 2 teaspoons dried basil
• 2 cups bow tie pasta
• 1/2 teaspoon garlic salt
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 cups shredded cabbage

Directions

1. In a soup pot, cook sausage over medium heat until no pink remains.
2. Add onions, celery, and carrots. Cook uncovered for 5 minutes, or until onions are soft.
3. Add tomatoes, chicken broth, cabbage, and basil. Bring to a boil. Stir in macaroni, and cover. Simmer for 10 minutes, or until pasta is tender. Season with garlic salt. Serve.

Vegan Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Chicken and Wild Rice Soup

Ingredients

• 1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
• 2 boneless chicken breast halves, cooked and cubed
• 3 cups chicken broth
• 1 (16 ounce) package frozen pearl onions
• 1 cup sliced mushrooms
• 1 stalk celery, diced
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste
• 1 cup half-and-half cream

Directions

1. Prepare rice mix according to package directions.
2. In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
3. For a thicker soup, stir in half-and-half and cook 5 minutes more.

Best Broccoli Soup

Ingredients

• 2 cups water
• 4 cups chopped fresh broccoli
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped onion
• 6 tablespoons butter or margarine
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 tablespoon minced fresh parsley
• 1 teaspoon onion salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Directions

1. In a Dutch oven or soup kettle, bring water to boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

Golden State Mushroom Soup

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups milk
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon chicken bouillon granules
• 1 cup sour cream
• Minced fresh parsley

Directions

1. In a large saucepan, saute mushrooms and onion in butter until tender. Sprinkle with flour, salt and pepper; mix well. Gradually stir in milk, broth and bouillon; bring to a boil. Cook and stir for 2 minutes. Reduce heat. Stir in sour cream; heat through (do not boil). Garnish with parsley if desired.