{"id":154,"date":"2014-08-20T01:22:55","date_gmt":"2014-08-20T01:22:55","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=154"},"modified":"2023-01-18T17:45:33","modified_gmt":"2023-01-18T17:45:33","slug":"soups","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/soups\/","title":{"rendered":"Soups & Chili"},"content":{"rendered":"

For Gumbo \u2013 see Seafood
For Frogmore Stew – see Seafood
For Stews – see Beef
For Chili – Our FAVORITE is a Brazos Legends Chili Mix<\/em> from Brazos Legends:\u00a0 www.brazoslegends.com\u00a0 (1-800-8-SAUCES)<\/p>\n

\n

TORTILLA or WON TON STRIPS:
<\/strong><\/p>\n

12 tortillas
1 t oil
Pinch salt (or chili powder mixed with salt for tortilla strips)<\/p>\n

Cut tortillas\/wontons in \u00bd\u201d strips.
In bowl, toss strips with oil and salt.
Arrange strips on foil lined baking sheet.
Bake at 375\u00b0 on middle shelf 3to5 min til crisp.
Cool.
Serve as garnish on top of appropriate soup or salad.<\/p>\n

\n

BAKED POTATO SOUP \u2013 USES MIX<\/strong>
Makes 8-10 servings.<\/p>\n

1-1\/2 c Country Style Peppered Gravy Mix
7 cups water or chicken broth
1 lb pkg frozen hash brown potatoes (4 cups)
8 slices bacon, fried
1-1\/2 c cheddar cheese, shredded
saut\u00e9ed onions to taste
Sour cream (optional)<\/p>\n

Combine 1-1\/2 c gravy mix pkg with 1 cup slightly warm water.
Mix with a wire whip til thoroughly blended.\u00a0 Set aside.
In large pan, combine 6 cups water with 1 lb pkg of frozen hash browns.
Bring to full rolling boil. Continue boiling for 5 min.
Add gravy mixture to boiling potatoes, stirring vigorously.
Continue stirring til mixture thickens, approx. 1 min.
Reduce heat and stir in sauteed onions and shredded cheese.
Garnish with sour cream and additional cheese and crumbled bacon if desired.<\/p>\n

\n

LIPTON’S ONION SOUP MIX<\/strong><\/p>\n

\u00be c dry minced onion
\u00bd of 2.5 oz. bottle (1\/6 cup) beef bouillon LOW SODIUM granules NOT CUBES!
4 t onion powder
\u00bc t crushed celery seed
1\/4 t sugar<\/p>\n

Combine all ingredients.
Store in tight fitting container in cool dry place.\u00a0 Use within 6 months.
About 5T of mix equals (1) 1.25 oz. pkg Lipton Onions Soup Mix.<\/p>\n

ONION DIP:\u00a0 Mix 5T with 1 pint (2 cups or 16 oz.) sour cream;
Add 1T horseradish,\u00a0 2 T parsley flakes<\/p>\n

FOR \u00bd c sour cream = add 1T mix.<\/p>\n

\n

BABY DOE’S<\/strong> BEER<\/strong> CHEESE SOUP (Rev 1\/18\/23)
(Baby Doe’s Matchless Mine Restaurants\u2014Dallas-mid-1970s-2006\u20143505 Harry Hines Fwy; also in Denver, Atlanta, Georgia)
<\/strong><\/p>\n

\u00bd c oleo (or \u00be c)
\u00bd c flour (or \u00be c)
2 c milk or half & half
2 c chicken broth
1T Worcestershire
\u00bd to 1 c beer
Salt, White Pepper to taste
1 T Parsley (opt)
Tabasco Sauce to taste
8 slices bacon, cooked & crumbled\u00a0<\/u><\/strong><\/p>\n

Use ONE of the following: <\/u><\/strong>\u00a0
*(A) 1 lb sharp cheese, grated – (would have been what Baby Doe used in 1800s)
<\/strong>(B) 16 oz. cheese whiz\u00a0
<\/span>(C) 8 oz. Cracker Barrel cheese<\/p>\n

OPTIONAL (precooked):<\/u><\/strong>
1 c cubed ham
4 med. potatoes, peeled, diced
1\/2 c finely chopped grn pepper \u00a0
1\/2 c finely chopped onion
1\/2 c finely chopped celery
1\/2 c shredded carrots<\/p>\n

Precook optional items (onion, celery, carrots, bell pepper). Can be saut\u00e9ed in oleo OR boiled in chicken broth or in salted water with potatoes.\u00a0
Make white sauce: melt oleo and blend in flour. Slowly add liquid(s), stirring til thickened. Add cheese, parsley, seasonings and optional items.*
Garnish with crumbled bacon pieces. Serve with Tabasco sprinkled on top of each bowl. Drawing a fork thru Tabasco creates a pretty design.
*For thinner soup, add more liquid.
For thicker soup, add some cornstarch dissolved in cold water.<\/p>\n

\n

TOMATO SOUP<\/strong><\/p>\n

\u00bc c diced celery
\u00bc c sliced carrots
\u00bc c chopped onion
2T oleo
1T parsley
2 t chili powder
2T sugar
4 whole cloves
1 bay leaf
1 t salt
1\/8 t thyme
4 c canned tomato juice (32 oz.)
2 cans beef consomm\u00e9 or broth<\/p>\n

Saute vegetables in oleo 5 min.
Add rest of ingredients and bring to boil.
Cover and simmer on low heat I hour.
Strain (if desired) through colander and serve.
Thicken with flour, if desired.<\/p>\n

\n

CREAMY POTATO SOUP\u00a0 OR\u00a0 CRAB CHOWDER<\/strong><\/p>\n

4 strips bacon
1\/2 c onion, chopped
1\/8 t garlic powder or 1 clove minced
2 cups potatoes, peeled, diced
2 cups water or chicken broth
1 t salt
1\/8 t white pepper
1\/4 t thyme
1 c half and half
1 cup milk
\u00bd c flour
OPTIONAL:
2 T parsley flakes, fresh mushrooms, minced green onion<\/p>\n

In large pot, saute onions with bacon.\u00a0 Crumble bacon and set aside.
Add potatoes, water or broth & seasonings.
Cover and simmer 15-20 min, til potatoes are tender.
Add half and half (+ crab, corn if desired) and heat on low.
Combine flour with the 1 c COLD milk in container with tight fitting lid.\u00a0 Shake well.\u00a0 Gradually add flour mixture to soup, stirring constantly with flat-bottomed stirrer, JUST til thickened.
Garnish with bacon crumbled on top and minced green onion.<\/p>\n

\n

FRENCH ONION SOUP\u00a0\u00a0 ***FAMILY FAVORITE***
<\/strong><\/p>\n

1\/2 c oleo
2 medium size white or yellow onions, chopped
2 cans beef broth
3 T flour
1 t minced garlic
salt to taste
pepper to taste
1 T Worcestershire Sauce (optional)
1\/2 c cooking wine or sherry (optional)
Bread slices
Mozzarella cheese<\/p>\n

Melt oleo in saucepan. Add onions and cook til onions are brown and WELL cooked–at least 20-30 min.
Add flour and stir til flour is blended with onions.
Add soup, wine and spices to taste. Simmer til thickened.
If tastes too strong, dilute with some water.
In individual bowls to be used for serving, place a piece of toasted bread.
Top bread with 1\/8 c shredded mozarella cheese.
Pour hot onion soup over bread\/cheese. Serve immediately.<\/p>\n

\n

TACO SOUP (DUMP SOUP) \u00a0\u00a0\u00a0 \u00a0BettiSue Perkins 12\/98 (Paradigm)<\/strong><\/p>\n

2 lbs ground beef browned with pkg of taco seasoning.\u00a0 Drain grease off.<\/p>\n

ADD:
1 can Tomato Rotel
1 large can tomato juice
1 env Hidden Valley Ranch Dressing
2 env Taco seasoning
2 small cans sliced black olives, drained
1 can Mexicali corn, NOT drained
2 cans pinto beans NOT drained<\/p>\n

Serve over small Fritos w\/grated cheese<\/p>\n

\n

MEDIUM-RICH CREAM SOUP BASE<\/strong>
Serves 6-8 (makes 4+ cups soup)<\/p>\n

\u00bd c oleo\/best if butter (1 stick)
\u00bd c flour
3 c chicken broth
1\/2 c milk
1\/2 c half and half
salt & white pepper \u2013 to taste<\/p>\n

OPTIONAL:
1 c cooked, diced chicken
fresh mushrooms, sliced
Tortilla strips<\/p>\n

Melt butter and stir in flour to make roux and cook for 2 min.
Heat milk, cream and broth.\u00a0 Gradually add to roux til mixture thickens.
Blend til smooth.
When soup starts to bubble, add chicken or mushrooms or both and seasonings.
Garnish with chopped parsley.<\/p>\n

\n

RICH CREAM SOUP BASE<\/strong>
Serves 6-8 (makes 4+ cups soup)<\/p>\n

1\/2 c butter
1\/2 c flour
1 c whipping cream
3 cups chicken broth
salt and white pepper to taste
fresh parsley, chopped
OPTIONAL:\u00a0 2 cups cooked chicken, finely chopped
OPTIONAL:\u00a0 2 lb fresh mushrooms, sliced thin.<\/p>\n

Melt butter and stir in flour to make roux and cook for 2 min.
Heat milk, cream and broth.\u00a0 Gradually add to roux til mixture thickens.
Blend til smooth.\u00a0 When soup starts to bubble, add chicken or mushrooms or both and seasonings.
Garnish with chopped parsley.<\/p>\n

\n

CREAM OF MUSHROOM SOUP<\/strong>
(Served at:\u00a0 Lighter Than Air Fare Crepe Co.\/Tacoma, Washington)<\/strong><\/p>\n

8 oz sliced mushrooms
2 T chopped onion
3 T flour
4 T oleo
1 c chicken broth or beef broth
\u00bd c evaporated milk or cream
1\/2 t salt & 1\/4 t pepper
1\/2 t thyme
1\/8 t garlic powder (1 clove, minced)
4 sprigs parsley
OPTIONAL:\u00a0 3T to 1\/4c white wine
chopped parsley,\u00a0 toast slices, dollop of sour cream
grated Jarlsberg, cheddar, and parmesan cheese, mixed
minced green onion<\/p>\n

Sauute mushrooms and onion in oleo. Add flour and mix well.
Add milk and broth and stir.
Add remaining ingredients, except toast and cheese. Stir til thickened.
Place slice toast in each bowl.
Place \u00bd c cheese mixture on top of toast. Pour soup over top.<\/p>\n

\n

<\/a><\/strong><\/p>\n

SENATE NAVY BEAN SOUP<\/strong><\/p>\n

1 lb Navy Beans
1 lb salt pork belly
2 clove garlic, minced
1 chopped onion (optional)
1T salt and 1 T sugar
\u00bd c diced celery-optional
1\/2 t garlic salt
2 bay leaves
1\/8 t freshly ground pepper
\u00be t thyme
2 T parsley, minced.<\/p>\n

Cover beans in 6-8 cups water and soak overnight; OR bring beans to boil in 6-8 cups for 3-5 min. Then cover and let stand 1 hour.
Drain beans & rinse. Cover beans with 6-8 cups cold water *in pot.\u00a0 [*Can be part chicken broth.]
Brown garlic, onion and celery in a little butter.
Add to beans with hamhock and liquid. Simmer 2 hours covered.
Add rest of ingredients except parsley. Simmer 1-2 hours more, covered.
Remove hamhock and cut meat off and into small pieces and return to soup.
Remove 1-2 cups beans, and puree with little liquid and return to soup.
Sprinkle parsley on top.<\/p>\n

\n

CHICKEN VEGETABLE SOUP (Judy Bates–Moms version)
***FAMILY FAVORITE***
<\/strong><\/p>\n

Saute one onion in 1\/2 stick butter<\/p>\n

ADD:
1 can cream of chicken soup
2 can chicken broth
1 can Rotel
2 cups milk
1 lb Velveeta, cut into chunks (OPT-Mom doesn\u2019t use it)
1-1\/2 c frozen green peas, slightly cooked
1 can Kuner’s Southwestern Corn ‘n Peppers or Green Giant Mexicorn.
1 cup instant rice, added to soup just before you serve
2 large cans Sweet Sue chicken, drained, crumbled. Add last.
1\/2 cup water and 3\/4 cup peppered gravy mix from Sams<\/p>\n

Whisk till all lumps are gone and stir into hot soup gradually.
You may not need all of it for right consistency or you may need more.
Soup needs constant stirring to avoid scorching and temperature should NOT be on high after all ingredients are heated well.<\/p>\n

\n

TEN CAN SOUP<\/strong><\/p>\n

2 cans fat-free chicken broth
2 cans diced tomatoes seasoned w\/basil, garlic & oregano. undrained
1 can zucchini w\/tomato sauce, undrained
1 can new potatoes, sliced, undrained
1 can whole kernel corn, undrained
1 can carrots, sliced, undrained
2 cans green beans, undrained
7 oz. Health Choice smoked sausage, sliced<\/p>\n

Pour all ingredients into a big pan.\u00a0 Mix, heat and eat. Serve with Cornbread.
Makes 20 cups of soup.<\/p>\n

\n

CREAM OF TORTILLA SOUP – OUR FAVORITE SOUP! (rev 7\/2019)<\/strong>
For 8 bowls of soup: (this soup is UNLIKE most tortilla soups!)<\/strong><\/p>\n

Make soup base with:
1 c oleo
1\/2 c flour plus \u00bd c masa harina FLOUR* (NOT masa meal!) or use reg. flour
7 c chicken broth \u2013 HEATED!
1 c half & half \u2013 HEATED!
\u00bd t garlic powder
\u00bd t white pepper
1-3 t pickled Jalapeno juice (to taste)<\/p>\n

Melt oleo in pot large enough to hold 8 cups liquid.
Stir in both flours til creamy roux forms.
GRADUALLY stir in HEATED broth, milk, spices, Jalapeno juice.
Gradually makes the roux remain creamy and thickens faster.
Lower temperature. Stir frequently.
Good idea to use a burner separator to prevent scorching!
Cook til medium thick. (Adding cheese below will thicken it more)<\/p>\n

For each serving, place in a bowl:<\/strong>
1 tsp chopped pickled Mt. Olive MILD Japalenos–to taste (or 2 slices per bowl)\u00a0
\u00bd c grated Monterrey Jack Cheese [Farms doesn\u2019t string when melted like some brands]
\u00bc c diced white chicken meat\u2014rotisserie is best or Swanson\/Hormel
3-4 thin sliced grape tomato rounds (or canned petite diced tomatoes)
Pour soup base over ingredients.<\/p>\n

Top with: Crunched up tortilla chips or serve with Tostitos round chips
Or make your own tortilla strips\u2014see recipe below.<\/p>\n

Refrigerate leftover soup base. When reheating \u2013 add water to thin.<\/p>\n

* Masa Flour is found in the Latin food section of grocery stores. It\u2019s used with water to make tortillas. Your kitchen will smell pleasantly like tortillas or a Mexican restaurant as you prepare this soup.<\/p>\n

\n

ALBONDIGAS SOUP (Mexican Meatball Soup)\u00a0 Chess LOVES<\/strong><\/p>\n

3 qts regular strength beef broth
28 oz can petite diced tomatoes
7 oz can diced green chiles
Large onion (1\/2 lb). chopped
1 \u00bd t dried basil leaves
1 \u00bd t dried oregano leaves
\u00bd to 1 t liquid hot pepper seasoning
1 c long grain white rice – or use tiny macaroni shells
\u00bd c minced fresh cilantro
Salt & pepper
OPT: julienne carrots, celery slices, beans, diced tomato<\/p>\n

Meatballs \u2013 see recipe below<\/p>\n

In 6-8 qt pot, combine soup ingredients and bring to boil.
Add rice or macaroni shells (or cook separately).
Cover and simmer 15 minutes.
Add meatballs; cover and simmer 10-15 min longer until meatballs are not pink in the center (cut to test).\u00a0 Stir in cilantro.<\/p>\n

MEATBALLS:<\/strong>\u00a0 Mix together in large bowl til well blended:
1 lb lean ground beef
1\/3 lb ground sausage
\u00bd c cornmeal
1\/4 c milk
1 large egg
Small onion (about 6 oz), minced
1 clove garlic, pressed or minced
\u00bd t dried basil leaves
Salt to taste
Shape mixture into about \u00be inch balls.<\/p>\n

\n

TOMATO BASIL BISQUE\u00a0\u00a0 (Chess loves FAST & EASY!)<\/strong><\/p>\n

1 can diced tomatoes, undrained (14-1\/2 oz)
\u00bc c fresh basil (don\u2019t need to chop)
\u00bd t salt
1\/8 t pepper
8 oz cream cheese, softened
2 c milk or half and half
OPT: 1 to 1-1\/2 c tiny cooked shrimp \u2013canned or frozen & thawed<\/p>\n

Place tomatoes and basil, salt & pepper in blender.
Cover and blend til basil is well chopped.
Add cream cheese and blend til smooth.
Transfer to large saucepan.
Add milk and shrimp \u2013 stir to blend
Heat through and serve.
Sprinkle each bowl w\/TAJIN Lemon-Lime seasoning-Delicious!<\/p>\n

\n

POTATO SOUP<\/strong>\u00a0 (Krista\u2019s co-worker) tried 2\/5\/13<\/p>\n

1 bag frozen Ore Ida steam n mash russet potatoes
1 can cream of chicken soup
2 cans chicken broth
2 c shredded Mexican cheese
16 oz thick bacon-cooked and crumbled
8 oz cream cheese, softened<\/p>\n

Boil potatoes in broth, add cream cheese stirring til melted–will look funny, but it WILL melt.
Then add remaining ingredients, saving some bacon and cheese for topping.
Add salt & pepper to taste
Serve I soup bowls and top with bacon crumbles and shredded cheese.<\/p>\n

\n

CHINESE CHICKEN VEGETABLE SOUP<\/strong> (TulsaWorld 2014)\u00a0 Chess Loves!<\/p>\n

Wonton Crisps: (optional)
12 square wonton wrappers
1 t oil
Pinch salt<\/p>\n

Cut wonton wrappers in \u00bd\u201d strips. In bowl, toss strips with oil and salt.
Arrange strips on foil lined baking sheet.\u00a0 Bake at 375\u00b0 on middle shelf 3to5 min til crisp. Cool.<\/p>\n

For SOUP:
6 med. green onions
4 x 1\u201d piece fresh ginger unpeeled, cut in julienne strips
1 t minced garlic
\u00bd c rice wine, sake or dry sherry
3 T soy sauce
4 c low-sodium chicken broth
1 t sesame oil
4-5 oz sliced or cubed shitake mushrooms
3 T cornstarch whisked with \u00bc c water.
1 lb raw boneless chicken breasts cut in \u00bd\u201d cubes. (or use cooked chicken)
3 cups sliced bokchoy or napa cabbage
1-1\/2 c julienne strips of carrot
1 cup frozen peas\u2014do not defrost- (can use pea & carrot)<\/p>\n

In large saucepan over med high heat, combine ginger, garlic, sherry and broth.
Bring to boil, then reduce heat, cover and simmer for 15 min.
Strain and discard solids.
Add carrots, mushrooms, onions and simmer gently for 5 min.
Bring liquid to boil, then add cornstarch mixture and whisk.\u00a0 Return to a boil.
Add chicken, bokchoy, peas, soy sauce and sesame oil.
Cook gently just until chicken is cooked thru\u2026about 5 min.
Ladle into soup bowls and top with wonton crisps.<\/p>\n

\n

GERMAN BUTTERBALL SOUP \u2013 Cherie\u2019s version\u00a0 (made 3\/29\/14)<\/strong><\/p>\n

Butterballs:
1 c Butter – unsalted (or if you use salted, dont add the salt below)
1-1\/2 to 2 loaves of freshly baked French bread
4 Eggs
1 t Salt
1 t Allspice<\/p>\n

Melt butter.
Process French bread in food processor til crumbs are very fine–need 8 cups.\u00a0 (2 loaves=11 c)
Mix 4 slightly beaten eggs and melted butter into bread crumbs.
Mix in Allspice and salt
Can add a little more butter or bread depending on how well it sticks together
Freeze on wax papered cookie sheet until hard. After 24 hours move to freezer bag. Makes about 40, figure 4-5 per person. Don\u2019t have to cook all of them at once.<\/p>\n

Chicken Soup:
Make a home made chicken soup.
Boil one chicken in big pot of water with one whole onion, carrot, celery stalk, garlic, salt.
When chicken is done, remove meat from bone and keep warm until meal.
Take butter balls you will be cooking out of freezer an hour beforehand.
Add one pack Lipton noodle soup mix to broth, or two pkg if making a big batch (adds flavor)
When noodles are done, add butter balls.
When butter balls rise to top and are turning, soup is ready. It doesn’t take long.
Add chicken.
Serve with some type bread toasted with garlic salt on it…can use the remaining French bread.<\/p>\n

\n

SEAFOOD BISQUE\u00a0\u00a0 (11\/23\/15 FAST & EASY!)<\/strong><\/p>\n

1 can diced tomatoes, undrained (14-1\/2 oz)
\u00bc c fresh basil (don\u2019t need to chop)
\u00bd t salt
1\/8 t pepper
8 oz cream cheese, softened
2 c milk or half and half
\u00be c tiny cooked shrimp or chopped shrimp pieces, thawed
\u00be c cooked chopped crab, thawed<\/p>\n

Place tomatoes and basil, salt & pepper in blender. Cover and blend til basil is well chopped. Add cream cheese and blend til smooth. Transfer to large saucepan.
Stir in milk. Just before serving, add seafood. DON’T overcook.<\/p>\n

OPT: Sprinkle each bowl w\/TAJIN Lemon-Lime seasoning-Delicious!<\/strong><\/p>\n

\n

I made this new stew recipe this week and it was scrumptious…especially when I added the Marsala wine to the second batch!!\u00a0 I really like barley in beef stew!<\/p>\n

BEEF & BARLEY SOUP \u2013 serves 4<\/strong><\/p>\n

10-12 oz sirloin strip, fat trimmed, diced in small bite-sized pieces
Salt & pepper
2 T oil
\u00be c quick cooking barley
6-8 oz fresh mushrooms, sliced
15 oz can diced new potatoes, drained
1 cup frozen peas & carrots
1\/2 c pearl onions (or more) frozen or fresh
1 T chopped garlic
\u00bd t dried thyme
2 t chopped parsley
2T soy sauce
5-1\/2 c beef broth
\u00bd c Marsala wine \u2013 optional
3 T cornstarch<\/p>\n

Pat steak dry with paper towel.
Put 1 T oil in soup pot and heat til barely smoking.
Add meat, salt pepper and stir til browned.
Remove from pot.
In same pot, heat 1 T oil til shimmering.
Add garlic, thyme and mushrooms & stir til juice evaporates.
Add steak, barley & broth and simmer for 10 minutes.
Add veggies & parsley. Simmer 10 more min.
In small bowl, stir cornstarch into Marsala for thickening. Stir into stew.
Taste and add more salt\/pepper if desired.\u00a0 Serve.<\/p>\n

\n

Thai Hot & Sour Soup<\/strong>
Your choice of meat: shrimp, cooked chicken<\/strong> or beef pieces.
4 cups chicken broth
1 T Thai Tom Yum (Instant Hot & Sour Paste). Add more to taste. Be careful! VERY hot\/spicy\/tasty.
8 oz fresh mushrooms\u2014any kind.
8 oz firm water-packed tofu, drained–see instructions below<\/strong>
1\/2 to 1 cup canned bamboo shoots, drained, cut into julienne strips
3 T cornstarch
Garnish with sliced green onions or cilantro leaves.
Add steamed white rice, if desired<\/p>\n

Place tofu on several layers of paper towels. Cover with more layers of paper towels; top with cast-iron skillet\/heavy pan. Let stand abt 1 hr. Discard paper towels. Cut tofu into small cubes. In large pot, bring broth and Tom Yum paste to a boil. Stir in mushrooms. Cook 2-3 min.
In small bowl, stir cornstarch into 2-3 T water til smooth.
Add cornstarch mixture, tofu, and bamboo shoots into broth mixture;
Cook 1 minute, stirring occasionally; remove from heat.
Serve in bowls and sprinkle with green onions or cilantro and wonton strips.<\/p>\n

\n

PHO SOUP (chicken or beef) 4-6 servings\u00a0 (1\/7\/19)
<\/strong>Traditionally, the beef is cut so thin that it cooks in the bowl when hot broth is added.<\/p>\n

BROTH:
<\/strong>12 c water
4T (\u00bc c) Better Than Bullion\u00a0 (chicken or beef flavor)
2 med. carrots, sliced into rounds
\u00bd med. onion, sliced into rings or strips (rest used in ingredients below)
2″ knob of ginger, peeled, sliced in thin rounds. (or 1t ginger powder)
6 anise stars
3″ stick cinnamon
6 whole cloves
2T fish sauce
salt to taste
\u00bd t peppercorns
2T sugar–to taste.
Using 6 qt or larger pot, combine above and bring to boil.
Reduce heat and simmer on med-low, partially covered for 45-60 min.
Strain through colander. Keep broth\u2014discard solids. Add water to make 11 cups.
Taste and if desired, add more sugar, salt and fish sauce. Broth should taste over-seasoned!
Keep hot.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/p>\n

RICE NOODLES:
<\/strong>14-16 oz. (1\/8″ wide) RICE noodles, often labeled “small” (NOT Thai Kitchen Stir-Fry Noodles, which are too thick and don’t soak up broth). Follow directions for cooking noodles\u2014if none:\u00a0
Place noodles in pot, cover with hot tap water. Soak til noodles are pliable abt 10-15 min.\u00a0 Drain.
Bring 4 qts. water to boil in pot, add drained noodles and cook til tender, 30-60 sec. Drain ASAP<\/p>\n

SOUP INGREDIENTS
For chicken: <\/strong>1 roasted chicken, meat removed and chopped
For beef:<\/strong>\u00a0 1 lb UNCOOKED<\/strong> boneless flank steak, london broil, sirloin, eye of round or tri-tip, sliced VERY thin (easiest way: slice frozen meat against grain in 1\/8″ slices)
<\/strong>
SERVE:<\/strong> Place noodles individual soup bowls. Add meat, green onion and cilantro.\u00a0
Pour over very hot Pho broth and serve with:
SIDES & CONDIMENTS
<\/strong>Fresh basil, fresh cilantro, bean sprouts, remaining \u00bd onion, sliced very thin, hoisin sauce, Sriracha hot sauce, lime slices<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

For Gumbo \u2013 see SeafoodFor Frogmore Stew – see SeafoodFor Stews – see BeefFor Chili – Our FAVORITE is a Brazos Legends Chili Mix from Brazos Legends:\u00a0 www.brazoslegends.com\u00a0 (1-800-8-SAUCES) TORTILLA or WON TON STRIPS: 12 tortillas1 t oilPinch salt (or chili powder mixed with salt for tortilla strips) Cut tortillas\/wontons in \u00bd\u201d strips.In bowl, toss […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-154","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=154"}],"version-history":[{"count":29,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/154\/revisions"}],"predecessor-version":[{"id":1454,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/154\/revisions\/1454"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}