Category Archives: soup

mushroom barley soup


a hearty soup good for a cold winters day

2 lbs beef shanks
3 onions diced
2 stalks celery chopped
2 carrots chopped
2 oz dried shiitake mushrooms
1 lb white mushrooms chopped
12 cups chicken stock
1 1/2 cup pearled barley,not quick cook
1/2 cup dried split peas
3 Tbsp soy sauce
salt and pepper
1 Tbsp oil

pour 4 cups boiling water over the shitakes and let sit for 30 minutes
strain,reserving 1 cup liquid
slice the shiitakes

in a large kettle warm the oil
season the beef shanks with salt and pepper
lightly brown in the oil about 2 minutes a side
remove from the heat and set aside
saute the onions,celery and carrot 7 minutes over medium high heat.
add the remaining ingredients including the reserved beef shanks
bring to a boil and reduce heat to simmer
simmer partially covered 2 hours
remove the beef shanks
remove the meat from the bones and shred
return to the soup

the soup is best if served the next day

8-10 servings


Chicken soup


6-7 lb roasting chicken giblets
4 quarts water
1 Tbsp salt
4 carrots roughly chopped
2 stalks celery roughly chopped
1 large onion peeled and halved
2 Tbsp better than bullion soup base
handful of dill sprigs
8 whole peppercorns

Place the chicken in a large stock pot.
add the water,the chicken should be jusr about submerged, you can adjust the water a little.
bring to a slow boil
after 15 minutes or so skim off the foam/schmuts that rises to the surface. stir the chicken a bit to get more schmutz to rise
reduce heat to simmer
add everything else except the dill
continue to simmer,partially covered for 3 1/2 hours
add the dill and simmer 1/2 hour more
strain the broth reserving the veggies and chicken
return the veggies to the broth
using an immersion blender puree the vegetable. this adds a lot of flavor at the cost of making the broth cloudy instead of clear. if you insist on clear broth omit this step
chop up some of the chicken meet and add to the broth

If you wish chill overnight and remove some of the fat from the surface make sure to leave some behind for added flavor


makes 1 gallon



chicken soup


traditional jewish chicken soup. takes some time but oh so good. best cooked the day before

1 roasting chicken
3 lbs chicken necks
16 cups water
3 celery stalks roughly chopped
3 carrots roughly chopped
3 onions sliced in half thru the root end
1 tbsp black peppercorns
a handful of fresh dill sprigs
1 tbsp kosher salt

all all the ingredients to a large stock pot
bring to a boil
skim off the scum that floats to the top
reduce heat to a simmer,partially cover and cook 3 hours
strain through cheesecloth or a chinois

the meat from the chicken can be saved for other uses or chopped and some added back tot he soup.
if made the day before refreigerate and the fat will solidify on top. remove it before reheating

roasted tomato soup


while on a cruise in mexico we had a roasted tomato soup that was out of this world. I asked the chef for the recipe and he gave it to me. Ive modified it since his recipe was unclear on some of the ingredient amounts. It is delicious. This recipe makes a lot but can be cur in half easily

5 Lb roma tomatoes halved
3 quarts low sodium tomato juice
1 quart vegetable stock
1 1/2  large onion,diced (about 2 cups)
2 stalks celery diced
10 large cloves garlic,diced
2 bay leaves
1 tsp red pepper flakes
1/2 cup sugar
1/2 +3 Tbsp olive oil

pour 1/2 cup olive oil on a large rimmed baking sheet. place the tomatos cut side down on the baking sheet. place under the broiler and roast until nicely charred 15 minutes or so
in a saute pan,saute the onion,garlic,celery,red pepper flakes and bay leaves until the onions are soft. Place in a big stock pot
add the tomato juice,vegetable stock and the roasted tomatoes.
using an immersion blender puree the soup. (you can leave it a little chunky if you wish)
add the sugar
bring to a boil,reduce heat and simmer 45 minutes

Serves 12

Turkey Congee


Congee or Jook is a rice porridge eaten for breakfast in china. This is a little thicker than a typical congee but it is very good and is also a good way to use a leftover turkey carcass

1 turkey carcass
2 48 oz cans chicken broth
2 inch piece of ginger peeled and sliced
2 cloves garlic minced
1 large onion roughly chopped
3-4 carrots chopped
2 cups rice
1 tsp chinese 5 spice powder
1 Tbsp sesame oil
1 baby bok choy roughly chopped
1 can straw mushroom drained and chopped

In a large pot add the carcass and the broth. you may have to break the carcass up a little to fit. If the broth doesnt cover the carcass add some water so its covered. add the ginger,onion,carrots and garlic. Bring to a boil,reduce heat to a medium simmer,partially cover and let cook for 3-31/2 hours. take  the solids from the broth using a slotted spoon or a strainer.
Add the rice,5 spice powder,sesame oil,bok choy and the mushrooms.cover and cook 30 minutes or more until the rice is fully cooked and the congee has thickened.

Pumpkin curry soup


1 medium sugar pie pumpkin
1 Tbsp oil
1 onion diced
3 cloves garlic minced
3 cups vegetable broth
1 14 oz can coconut milk
1 Tbsp minced ginger
1 Tbsp madras curry powder
1/4 tsp ground black pepper or to taste

preheat oven to 375
slice pumpkin in half,remove seeds and string
roast pumpkin 1 hour or until soft
allow or cool and scrape the flesh from the skin and set aside
in a soup pot heat the oil add the onion and saute until softened. add the garlic  and cook 30 seconds more
add the reserved pumpkin and vegetable broth,add the curry powder,ginger and pepper.
using an immersion blender puree well
heat to boiling and reduce heat to low simmer
stir in coconut milk  and simmer 15 minutes
add more black pepper if desired