Featured Recipes

I have two one recipe to share with you this month, plus Our Annual Holiday Meal Planning Guide with recipes (and a new delicious gravy) along with an updated shopping list.

HOT AND SOUR SOUP

This recipe was requested from me by a reader of our newsletter for many years. Unfortunately, it was in an older newsletter that was no longer available online. So here it is again for you to enjoy. It is one of our favorites.

Servings:  6-8
Preparation Time:  30 minutes
Cooking Time:  17 minutes
Resting Time:  2 minutes

Ingredients

1 quart water
1 quart vegetable broth
1 red bell pepper, chopped
1 onion, sliced
1 ½ cups sliced fresh mushrooms
½ cup sliced carrots
1 teaspoon minced fresh ginger
½ teaspoon minced fresh garlic
1 ½ cups thinly sliced Napa cabbage
1 ½ cups snow peas, cut in half
1  10.5 ounce package extra firm, silken tofu, cubed
½ cup cornstarch
¼ cup rice vinegar
¼ cup soy sauce
¼ teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper
dash sesame oil
4 green onions, sliced
2 tablespoons chopped cilantro

Place the water, vegetable broth, bell pepper, onion, mushrooms, carrots, ginger and garlic in a large pot.  Bring to a boil, cover and cook over medium heat for 15 minutes.  Add cabbage, snow peas and tofu.  Cook for 5 minutes longer.

Meanwhile mix the remaining ingredients, except the green onions and cilantro, in a bowl.  Add to soup, stirring constantly until thickened and clear.  Add green onions and cilantro.  Mix well.  Remove from heat and let rest for 2 minutes before serving.