Hot and Sour Soup (Chinese)

6 cups fresh or canned chicken stock
1/2 cup thinly sliced bok choy or Napa cabbage
1 cup thinly sliced shitake, cloud ear,

Egg Drop Soup (China)

4 cup fresh or canned chicken broth
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon soy sauce

Chinese Cabbage Soup

Yield: 4 servings

Basic Chinese Chicken Stock

3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves

Avocado Broth

2 (10 1/2 ounce) cans condensed beef broth
2 broth cans water
3 to 4 drops red pepper sauce
2 tablespoons lemon juice
1 large ripe avocado, thinly sliced

Vegetable Soup

1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up

Potato Soup

5 large potatoes, cut into large cubes
1 large carrot, grated
1 large onion, chopped
1 stick celery, chopped
Salt and pepper to taste

Poured Noodle Soup (Amish)

2 quarts seasoned chicken broth
3 eggs
1/4 cup milk
1 teaspoon salt
3/4 cup flour

Bring broth to boiling in a large pot.

Chili Soup

1 1/2 pounds sausage
2 medium onions
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste

Chicken-Corn Soup

2 pounds cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups whole kernel corn