Category Archives: Soup

Egg Drop Soup

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What seems like eons ago, a big group of us went to this amazing hibachi joint called Goten of Japan for my birthday. This was only my second visit to Goten but will go down as the most memorable one thus far. I am talking great friends, family, cocktails, shrimp being tossed at your faces, saki in great abundance, oh.. I must not forget… the amazing hibachi chef who doubled as our entertainment for the night! If you have ever gone out for hibachi, you know all the tricks they have up their sleeves. It’s as if they are trained in comedy, food art, and pyrotechnics! Simply amazing!

Amy and I 2010

Ugh, I went digging for pictures from Goten and realized this was in 2010…. time is flying and never ceases to make me feel old!

Anyways, the point of this is that when you order your hibachi, they start you off with a house salad with ginger dressing as well as a Japanese Onion Soup. Now I dont know if you have every had it, but it is like sweet sweet angel tears in a bowl! It is the most majestic soup I have had to date and I needed it in the worse way a bit ago. My problem was that I didn’t know what it was called, only that it had lots of onions and was the mac daddy of all things holy.

I went on a Google adventure and thought I found this delectable little bowl of happiness but was mistaken. What I actually found was Egg Drop Soup… Not Japanese Clear Onion Soup. Don’t get me wrong, I wasn’t upset in the least! It just wasn’t what we had at the all holy Goten of Japan. When I speak of happy accidents, this is exactly what I mean. Although it wasn’t what I thought it was, it was equally as amazing and has become a regular staple in my house hold! Happy Happy!

Now that I remissness as to how I ended up making this little gem, it reminds me that I have yet to make the Japanese Clear Onion Soup… That will have to be my next excursion!

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5 Cups Chicken Broth; can be canned, homemade, or bullion cubes, just be sure its your favorite

3 Large Eggs

1 Bunch Scallions (green onions); sliced

White Pepper

Sesame Oil


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Whisk your eggs well.

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Slice up your scallions.

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And that’s all the prep you need. Easy, right?

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Bring your broth to a boil over high heat then remove from burner.

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Stir your broth while pouring the eggs in slowly, creating ribbons of egg “noodles”.

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Stir in scallions, a pinch of white pepper, and a few drops of sesame oil.

Be careful with the sesame oil because it is very strong and the tiniest amount will go a long way!

Just add a bit, stir, taste… then add more if needed!

(Also be sure you do use sesame oil because its what gives this soup its distinct taste)

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Side note: After trying a few different kinds, Ka-Me is my favorite for Sesame Oil. I use the “Blend” as opposed to the “Pure Sesame Oil” so that it is a bit more universal and can be used as an “every day cooking oil”.

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I hope you get the chance to try this recipe out, it is the easiest and only takes a total of 15 minutes start to finish!

Its also very versatile so you can adjust as needed adding corn, mushrooms, etc. or even omitting scallions and going a different rout entirely!

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Potato and Leek Soup


This is a little something that I had at the Boars Head Feast at the Eagle Hill Cultural Center last year for the first time ever and fell absolutely head over heels for. I have been meaning to make it, but completely forgot about it until I heard that the Boars Head Feast was right around the corner again! With that being said, I want to give a BIG thanks to Country Bank for Savings for hooking me up with tickets for my sister and I to attend again this year! It is truly such a great time and we really do look forward to it!



8 Leeks; chopped & rinsed well.

5 Lbs Potatoes; washed, scrubbed, peeled, and diced

6 Cups Chicken OR Vegetable Broth

4 Cups Water

4 Tbsp Butter

Salt & Pepper to taste

Parsley; finely minced

Green Onions (scallions); thinly sliced

Extra Virgin Olive such as Terra Delyssa


If you dont have chicken broth at the ready (like I didn’t… bad bad Sarah!) You can make it using bullion cubes… I always said I was resourceful in the past!


Wash and scrub your potatoes…


Then peel the potatoes… This is when having children who want to help in the kitchen comes in handy…. I should probably get moving so I have myself some potato peelers huh? I learn from the best MOM! XD


Once they are all peeled, dice them up nice and small…


Trim the roots and dark green parts of the leaks off, then chop up finely.




Look at all of those leeks! BTW I find the best way for me to clean them is to chop them up and put them in a large bowl filled with water. Slosh them around a bit and the silt will sink to the bottom of the bowl while the leeks float.


Melt butter over medium heat.


Add leeks and toss with butter, cooking until tender (about 1o minutes) stirring occasional.


Look at those little gems!


Add potatoes, broth, salt, and pepper.


Stir well and bring to a boil.


Reduce heat to medium low and simmer for 10-15 minutes or until the potatoes are fork tender. Don’t judge me, I heard putting a wooden spoon over the top of a top helps it not boil over, so I was giving it an honest try… good news is that it didn’t boil over, but it could have been due to the fact that I had it at a low heat??? Maybe??? Or maybe it really works???


While your potato/leek mixture does its magic on the stove, take some time to check you email, drink some wine, work on your blog, whatever suits your needs for the next 10-15 minutes!


Okay, back to the grind… Once the potatoes are done boiling, take an immersion blender and puree everything in the pot until smooth. If you like it lumpy, only puree a portion.


To serve, fill bowls with potato and leek soup then drizzle with a bit of olive oil…


Sprinkle with a good pinch of parsley and green onions…



Chicken Bacon and Wild Rice Soup


This beauty is a pin for a soup that I came across on Pinterest.  I must admit that I have a big habit of pinning recipes and not making them until weeks later. I can help it! There is so much to explore in that can of worms we love and know as Pinterest and it makes it hard to settle on one recipe to make for dinner that night! I dont know about you guys but when I log into my Majestical Pinterest Machine, it goes a little something like this:

Oooo I didnt take anything out of the freezer to thaw this morning before work…. what am I going to do??? Duuuuuh I will just go on the good and trusty Pinterest Machine and see what my friends are pinning! There always finding quick and easy recipes made up on pantry staples!

Awwww look at all the cats!!!!! CAT CAT CAT CAT CAT CAT CAT

OOooooooo “No effort” shower head cleaning tips… Ya I am pretty tired after work, and aint nobody got time so for that…. pfffft I dont even have time to read this “no effort tip” so I will pin this for later…. ::PIN::

LEMON CHICKEN! ::PIIIIIIIN:: (although this does me no good because mine is frozen)

Lemon sound like a good idea… let me put that in the search bar!

Creamy lemony pasta ::PIN:: Chicken France ::PIN:: Lemon and Brussel Sprout Pasta ::PIN:: ::PIN:: ::PIN:: ::PIN:: ::PIN ::PIIIIIIN:: ::PIIN:: ::PIN:: ::PIN::

Well you all get the point…. I go on a mad hunt for an idea for dinner and end up pinning about 2o different recipes among all the cats and tips and tricks along the way. Its a worm hole I tell you!!!!! I get sucked in ALL THE TIME!

Tell me I am am not alone in this! Lord please I must not be the only one!


This majestical beast was made by my newest favorite food blogger at Pinch of Yum. The original recipe can be found here.

I was so impressed with this soup and I have to confess that I made this back in November and have made it at least four times since then! It is very worth the work (which isn’t much at all) and I highly suggest everyone take a moment to click the links above and see what else Pinch of Yum has to offer!



4 Cups Condensed Chicken Broth

2 Cups Water

1/2 Cup Uncooked Wild Rice

1/2 Cup Green Onions; Chopped finely

1/2 Cup Butter

3/4 Cup All-Purpose Flour

1/2 Tsp Kosher Salt

1/4 Tsp Poultry Seasoning

1/8 Tsp Ground Black Pepper

2 Cups Half & Half

1 1/2 Cup Cubed or Shredded Cooked Chicken or Turkey

8 Bacon Slices; Cooked & crumbled

1 Tbsp Pimiento (jarred red pimiento peppers); Chopped **

3 Tbsp Dry Sherry


Thinly slice your green onions….


And chop the pimientos. *I added 3 Tbsp because I love the flavor they add but the recipe only calls for 1 tbsp FYI*


Measure out your wild rice and rinse under cool water.


Cook and crumble up your bacon…. and try to refrain from eating it unless you cooked up extra (I will admit, I made myself and extra slice to munch on… come on…. its BACON)


In a large sauce pan, combine chicken broth, water, wild rice, and green onions then bring to a boil.


Once the pot is boiling reduce the heat to medium-low and cover, simmering for 30-45 minutes or until the rice is tender.


Now the magic is starting to happen….


When the rice good and done, there will be excess broth… DO NOT DRAIN….


In a medium sauce pan, melt your butter over medium heat.


Now we get to have fun making a seasoning/roux!


Add the flour, salt, pepper, and poultry seasoning…


Cook 1 minute stirring constantly for 1 minute…


(Okay I had to switch from a wooden spoon to a whisk to help the roux be distributed and cook evenly) Slowly stir in the half & half with the butter/flour roux and cook until slightly thickened, stirring constantly.


Add the creamy mixture to the wild rice/broth stirring well.


Add the remaining chicken, bacon, pimiento, and sherry.


Heat on low stirring occasionally for at least a half hour.


I busted my majestical pup Sadie licking her chomps from the living room….


She apparently had chicken on her mind… no worries, I am a sucker and gave her the extra chicken breast I didn’t need (don’t tell my roommate)


Just turn the other way….


To made the croutons, you will need;

1 Loaf of French Bread

Olive Oil (I use Terra Delyssa Extra Virgin)

Kosher Salt


Slice your bread about a 1/2″ thick at an angle.


Lay them out on a baking sheet.


Lightly drizzle with olive oil.


Then sprinkle with salt. You can add other seasonings if you would like.

Look at those little beauties….


Broil on the top rack of your oven for a few minutes on each side until lightly toasted.



By now our soup should be nice and flavorful! If you would like it thicker or more flavorful, you can heat it longer. Remember the longer the soup heats, the more the flavors meld and the more the base thickens, so dont be afraid to let it go a little longer of you would like!


I served mine up with a pinch of thinly sliced green onions sprinkled on top and….


A large crouton floating on top…


And let me just say, it was even better than it looks!


And this dish is “Sadie Approved”… (she really really liked the chicken)

If you tried this dish, please sound off in the comments below! Also, there are a ton of other great recipes from the blog that this originally came from at Pinch of Yum!



Creamy Mushroom Bisque


I have said this time and time again. I have a love/hate relationship with mushrooms. ::GASP:: I know, if I hate mushrooms then why make a bisque out of them? Its just the texture that puts me off really, but other than that I love the nutty taste they give my dishes! See, love/hate.

This is a recipe I snagged from LoveToKnow and if you click on the link, it will bring you to their recipe. If you want to see my experience making this dish, then scroll away my friends!



1/4 Cup + 3 Tbsp Butter

2 Lbs Assorted Mushrooms; shitake, crimini, chanterelles, portabella, button, or morels are good for this.

1 Large Onion; chopped

2 Leeks; chopped

2 1/2 Cups Chicken Stock

1/2 Cup Heavy Cream

1 Tbsp Flour

Salt & Pepper

1 Tbsp Cognac

Truffle Oil; optional


Chop up you onion…




And mushrooms… (I used 3 different types for various “layers” of flavor)


Now that that’s settled take a big sip of your wine and have fun with this!



Next melt 1/4 cup butter in a large soup pot.


Then slowly cook your onions, leeks, and mushrooms in the butter until they are translucent making sure to stir often as not to let them brown.






Next we are going to add the flour and toss well cooking until tan.



Next, slowly stir in your chicken stock stirring constantly, and bring it to a boil.










Would you look at that! Its like magic!



Reduce heat and simmer for one hour.IMG_4888

Puree everything with a hand blender or a food processor or a regular blender in small batches… whatever is convenient for you.


Whisk in cream, remaining 3 tbsp butter, and cognac.


Do a taste test and add salt & pepper if needed.


Serve warm and drizzle with truffle oil if that’s your thing, I just drizzled a bit of whipped sweet cream over mine.


Minestrone Soup


I absolutely love minestrone soup.

It is by far the top of my list for wintery soups!

Here is my recipe for this majestic little bowl of love.


4 Cups Vegetable Broth

3 Cups Hot Water

3 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Fresh Parsley; minced

4 Cups Fresh Baby Spinach

1 Celery Stalk; minced

1 Carrot; shaved

1/2 Cup Green Beans; chopped

4 Garlic Cloves; minced

1 Onion; minced

1 Zucchini; chopped

1- 14Oz Can Diced Tomatoes

2- 15Oz Cans Kidney Beans; drained

2- 15Oz Cans White Beans; drained

1 1/2 Tsp. Kosher Salt

1 1/2 Tsp. Dried Oregano

1/2 Tsp. Ground Black Pepper

1/2 Tsp. Dried Basil

1/4 Tsp. Dried Thyme

1/2 Cup Small Pasta Shells


Pour yourself a glass of wine and go to town prepping all of your veggies.



Add olive oil to a large pot over medium heat.


Saute your zucchini, onions, and green beans until the onions are tender. About 5 minutes.



Stir in the hot water.



Next up is the vegetable broth.


Stir in the beans…




And carrots.


Then finally stir in the basil, thyme, oregano, salt, pepper, and parsley!

::Now its a party::


Bring to a boil then reduce heat and simmer covered for 20 minutes.


Stir in the pasta shells…


Then slowly stir in the spinach.




Cover and continue to simmer over low heat for an additional 20 minutes.




Grate some Parmesan Cheese and sprinkle over each serving.