Five Lily Soup Food

FIVE LILY SOUP

Five Lily Soup image

This is a wonderful vegetarian version of French onion soup (no beef stock), using five different members of the onion family. I always use my Rich Brown Vegetable Stock, but you could use a good canned vegetable stock, and if not part of a vegan meal, enjoy with garlic croutons with melted cheese! Mmmmm!

Provided by EdsGirlAngie

Categories Clear Soup

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, thinly sliced
2 leeks, white part only,chopped
3 large shallots, minced
3 cloves garlic, minced
3 green onions, sliced
4 cups rich brown vegetable stock (This is one of my posted recipes; but you can use another good vegetable stock.)
1/2 tablespoon soy sauce or 1/2 tablespoon tamari soy sauce
1/2 tablespoon molasses
3/4 teaspoon salt

Steps:

Saute onion and leeks in olive oil until soft.
Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
Add stock, soy sauce and molasses.
Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.

FIVE CAN SOUP

Five Can Soup image

Make and share this Five Can Soup recipe from Food.com.

Provided by hrraborn

Categories Stocks

Time 20m

Yield 6 CUPS, 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) can fat free minestrone soup
1 (16 ounce) can Rotel Tomatoes
1 (16 ounce) can corn
1 (16 ounce) can mixed vegetables
1 (16 ounce) can black beans

Steps:

Mix together, heat and enjoy.
1 cup=1 point.

Nutrition Facts : Calories 303.2, Fat 2.3, SaturatedFat 0.4, Sodium 643.8, Carbohydrate 62.5, Fiber 13.7, Sugar 6.4, Protein 14.7

CHINESE HOT-AND-SOUR SOUP

Chinese Hot-and-Sour Soup image

Provided by Bruce Cost

Categories Soup/Stew Mushroom Pork Appetizer Tofu Winter Gourmet Sugar Conscious Dairy Free Tree Nut Free

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 21

Ingredients

5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Steps:

Toss pork with dark soy sauce in a bowl until pork is well coated.
Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

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