SPICE SOUP
First, lighty brown some hot peppers in oil. (The little dried red peppers, often used in oriental
cooking.) Be careful not to cook them too long, or the soup will be really spicy. After they're
browned, take them out. Be sure to get all the seeds, too. I like to break up the peppers and put
them in a vertical handled strainer and then lower that into the hot oil. After they brown this
makes it easy to take them out. (You could also cook the peppers in a small pan and then pour
the oil into a big soup pot through a small strainer, if it's easier for you.) (All the following
ingredients should be cut up into bite size pieces.) Saute 2 onions, and then mushrooms (about
equal to the onions) in the oil.
After the onions and mushrooms are sauteed, add the following:
4or 5 potatoes
3carrots
celery
1small zucchini
1package frozen corn (or 1 can)
1/2 head of cabbage
2-15 oz cans of tomatoes (or 1 large one)
chicken soup base
dry parsley, crushed
fill the pot with water so that it generously covers everything. After bringing it to a boil, cover and
let it simmer until the vegetables are all cooked. It takes some time for the potatoes to cook. Add
water as it evaporates. I like to let the soup simmer all day. It not only makes the house smell
wonderful, but it gets better the longer it cooks. With chunks of fresh bread, it makes a hearty
meal, especially on a cold day sitting by a crackling fire. Enjoy. All best wishes.
© 1997 wmccraw@wizzards.net