Robust Oriental Soup

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Robust Oriental Soup

By Kelly Dean

This recipe produces a robust Oriental soup featuring chicken, mushroom, celery and onion. Preparation takes about an hour. This recipe uses two pots: a sauté and a stew pot, splitting ingredients. But it is incredibly low-work.

It’s filling too!

—– Prep #1, Stew pot ——-

6 cups of water (4 in initial boil, 2 in last simmer at the end)

1.2-1.5 lbs. of skinless chicken thighs

1/2 head of chopped celery, including leaves and sprigs (about 5-6 complete stalks)

½ medium onion (for onion flavor, not sautéed)

1 heaping Tbs wet minced garlic

1/4 tsp Pepper (or to taste)

1/3 tsp salt (or to taste)

2 Tbl Soy Sauce

¼ tsp thyme (ground)

¼ tsp of rosemary (ground)

—– Prep #2, sauté pan —–

1 lb. sliced, fresh mushrooms, well-rinsed and drained

½ medium onion (sautéed)

3 Tablespoons whole salted butter

2 Tablespoons of wet minced garlic

Directions: In the stew pot …

In a stew pot, place the 1.2-1.5 lbs. chicken thighs, 4 cups of the water (not all), 1 Tbs garlic, ¼ tsp pepper, 1/3 tsp of salt, sprinkled thyme, and 2 Tbs of soy sauce. Bring to a boil then add ½ head of chopped celery and ½ onion, reduce heat to simmer (a light boil) for 50-55 minutes, and cover. Meanwhile …

Directions: In a sauté pan …

In a sauté (or omelet pan), place 1lb. mushrooms with a splash of water, cover at medium. Start reducing (you can pour off some early water before adding additional ingredients to save time).

Then add 3 Tbs butter, 1 tsp of soy sauce, ½ medium onion, and 1 Tbs garlic and sauté on medium all until fluid is reduced and mushrooms and onions are brown, caramel and limp, respectively — stocky-like.

In the stew pot, after 50 minutes simmering, tear up and squish the chicken thighs with tongs into pulled strips and add the other two cups of water. Stir.

Pour the entire sautéed mushroom mixture pan into the chicken mixture’s stew pot, rinse the roe in too, and stir.

Cover and simmer for an additional 10-15 minutes, let cool, serve and enjoy.

Vegetarians: If you eliminate the chicken, it lessens protein, but has little effect on the overall taste. Three medium potatoes cut into small cubes or shoestrings can compensate. Add them after the chicken is cooked.

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