My mom and I both decided it was a soup weekend. Friday night we had a soup-off. She made Peppery Potato Soup with Sausage. I made Hot and Sour soup. Being that my family is a meat and potatoes kind of family, I lost, BUT that's ok with me because now I get all the Hot and Sour for myself!

The great thing about the potato soup is that it uses no cream and very little butter. We also include the sausage to make the soup a meal. Here is the recipe, it's super easy and really amazing!

Ingredients

• 2 c. potatoes
• 1/2 Med. onion, chopped
• 16 oz chicken brother
• 1 tablespoon butter
• 1 c. milk
• 1 tsp. dried thyme
• 1/4 tsp. pepper
• salt to taste
• 1/2 lb. sausage (optional)

Directions

Skin most of potatoes and cube them. Put in pot with broth and onion. Cook until potatoes are tender. Reserve 1 c. of potatoes and mash the rest in the pot. Return reserved potatoes to pot and add remaining ingredients. Simmer for 10 min and serve with a sprinkling of cheese.

I have made Hot and Sour soup a few times. For me, it's so much better then chicken noodle soup when you are starting to feel under the weather. It's comforting and the spice clears out the sinuses! Here is my recipe:

Ingredients

• 6 Shitaki mushrooms
• 2 tablespoons EVOO
• 1-inch piece fresh ginger, peeled and grated
• 1 tablespoon red chile paste (or more), I use the one that comes in a tube by the mushrooms in the produce department
• 2/3 cup canned bamboo shoots, sliced
• 1-2 chicken breasts, cooked in EVOO and sesame oil and seasoned, finely chopped
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (use white pepper, if you have it)
• Pinch of sugar
• 2 quarts chicken stock
• 1 square firm tofu, drained and sliced in 1/4-inch by 1-inch strips
• 1/3 cup bean sprouts
• 3 tablespoons cornstarch mixed with 1/4 cup water (used to thicken the soup)
• 2 large eggs, lightly beaten
• Chopped green onions and cilantro leaves, for garnish

Directions

Heat the oil in a large pan over medium-high heat. Add the ginger, chile paste, mushrooms, bamboo shoots, and chicken; cook and stir for 1 minute. Add the soy sauce, vinegar, lime juice, salt, pepper, and sugar. Add the chicken stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and bean sprouts and cook for a few minutes.

Dissolve the cornstarch in the water and stir until smooth and pour into soup. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs. Garnish with chopped green onions and cilantro.

We Made a couple more but I will add those later! Happy soup eating!!!