Dougherty Family Recipe Box

Category: Soup

  • Hot and Sour Soup

     Ingredients

    • 8 cups vegetable broth
    • 1/2 pound shiitake mushrooms, thinly-sliced, stems discarded
    • 1/4 cup rice vinegar
    • 1/4 cup soy sauce
    • 2 teaspoons minced ginger
    • 1 teaspoon chilli garlic sauce
    • 1/4 cup cornstarch
    • 2 large eggs, whisked
    • 8 ounces firm tofu, cut into 1/2-inch cubes
    • 4 green onions, thinly sliced
    • 1 teaspoon sesame oil
    • salt and pepper to taste

    Method

    1. Set aside 1/4 cup vegetable broth.
    2. In a large stock pot, stir together remaining broth, mushrooms, vinegar, soy sauce, ginger, and garlic chilli sauce. 
    3. Heat over medium-high heat until simmering.
    4. In a separate bowl, whisk together 1/4 cup broth and cornstarch until smooth.
    5. Stir slurry into simmering broth and stir until soup is thickened (about 1 minute).
    6. While stirring, drizzle in eggs in a thin stream to make egg ribbons.
    7. Stir in tofu, green onions, sesame oil, salt, and pepper.
    8. Serve immediately.

    Source

  • Beef Barley Soup

    Ingredients

    • 1 pound stew meat, trimmed of fat
    • 10 cups water
    • 1 tablespoon black pepper
    • 1 tablespoon seasoning salt
    • 1 tablespoon dried parsley
    • 1 teaspoon dried basil
    • 1 teaspoon garlic powder 
    • 1 (28 ounce) can crushed tomatoes
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 1 onion, minced
    • 1 cup pearl barley (1/2 bag)

    Method

    1. Combine meat, water, herbs, and spices in a stock pot. 
    2. Boil over medium low heat for about 2 hours. 
    3. Remove meat from stock with a slotted spoon. 
    4. Finely dice meat. 
    5. Return meat to stock. 
    6. Add vegetables and barley. 
    7. Reduce heat and simmer (do not boil) until barley is cooked (about 1 1/2 hours).

    Source

    Myrna’s original recipe. 

  • Chicken Lime Soup

    Ingredients

    • 2 tablespoons olive oil
    • 1 medium yellow onion diced
    • 2 stalks celery diced
    • 1 medium jalapeno minced
    • 4 cloves garlic minced
    • 3/4 pound boneless skinless chicken breast
    • 6 cups chicken broth
    • 1 can diced tomatoes
    • 1 teaspoon oregano
    • 1/2 tablespoon cumin
    • 2 tablespoons lime juice
    • 1/2 cup fresh cilantro chopped

    Method

    1. Heat the oil in a pot over medium heat.
    2. Add onion, celery, jalapeno, and garlic.
    3. Cook until tender (about 5 minutes).
    4. Add chicken, stock, tomatoes, and spices.
    5. Turn stove up to high and bring soup to a boil.
    6. Reduce heat to low, cover, and let simmer 1 hour.
    7. Remove chicken breasts from soup.
    8. Use two forks to shred the meat.
    9. Return shredded meat to soup.
    10. Stir in lime juice and cilantro.

    Source

  • Onion Soup

    Ingredients

    Soup

    • 1 1/2 pounds yellow onions thinly sliced
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 1/4 teaspoon white sugar
    • 3 tablespoons all purpose flour
    • 8 cups boiling water
    • 2 (10.5 gram) beef bouillon cubes
    • 1/2 cup dry white wine
    • salt and pepper

    Topping

    • 12 slices French bread cubed and hard toasted
    • 2 cups swiss cheese coarsely grated

    Method

    1. In a large saucepan, cover and cook the onions over medium-low heat in the butter for 15 minutes.
    2. Uncover, raise heat to medium.
    3. Stir in salt and sugar.
    4. Stir frequently and cook until the onions turn a deep golden brown (about 30 minutes).
    5. Add the boiling water, bouillon cubes, and wine.
    6. Cover partially and simmer for about 30 minutes.
    7. Season with salt and pepper.
    8. Ladle soup into oven safe bowls.
    9. Top with toasted bread and cheese.
    10. Broil in oven until cheese melts and begins to turn brown.

    Source

    Adapted from Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

  • Potato Soup

    Ingredients

    • potatoes peeled and cubed
    • pickling spice
    • salt
    • pepper

    Method

    1. Cover potatoes with water in a large stock pot.
    2. Add salt and pepper.
    3. Add pickling spice in a tea ball.
    4. Cover and simmer over medium-low heat until soup thickens.
    5. Serve with cream and plachenta.

    Source

    Holitzki family recipe.