ASIAN SOUP

Get to know your local Asian market.  The prices are ridiculously low and the variety is amazing.  Figure out what you want to get before you go as it's not always that easy to get help.  The varieties of rice alone can be daunting but fun at the same time.

By now I'm sure you all have ample supplies of Roasted Vegetable Stock on hand, right?

6 cups Roasted Vegetable Stock
4 tablespoons light miso paste
1 tablespoon soy sauce
1 tablespoon No Beef Bouillon
1 cup crimini mushrooms sliced (baby Portabellos)
1 small packet enoki mushrooms
4 scallions, sliced both white and green
1 head of bok choy cut in quarters length wise
2 cups broccoli florets
2 cups zucchini, chopped in 1/2 in slices
6 cloves of garlic, thinly sliced
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 lime cut into quarters

Bring the first four ingredients to a light boil.  Add the mushrooms and garlic.  After 10 minutes, add the broccoli   After 5 minutes add the zucchini, scallions and bok choy.  Cook for another 5 minutes.

Serve with fresh fresh cilantro and mint leaves.  Garnish with fresh lime quarters.

Butternut Squash Soup

Time to bundle up and have a nice warm bowl of fall roasted butternut squash soup.  I bought the squash at Costco so it was already cubed and ready to go.  I just roasted it in a 375° oven until they are a bit brown around the edges.  

Next you want to cut the carrots, onion and celery into smaller chunks and either put them in the pot with the squash and 8 cups of  My Roasted Vegetable Stock, 4 cloves of garlic and 1 tablespoon of herbes de Provence (mixture of thyme, rosemary, sage...lavender if you have it) 1/4 teaspoon cinammon, 1/4 teaspoon ground nutmeg and cook everything together.  After about 1/2 hour, use an immersion blender, or if you don't have one, blend it in batches in your Cuisinart or blender...but be careful of the hot liquid.  Add more stock if it's too thick for your liking.  

Put the soup back in the pot and taste for salt and pepper.  Start with 3/4 teaspoon salt and a teaspoon of freshly crushed black pepper.  Serve with some great crusty whole grain bread.  

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