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Soup
continued
Chinese won ton soup
1 cup (200g) dried sliced mushrooms
2 teaspoons grated ginger
4 cups (1 liter) chicken stock
1
⁄
lb (225g) fresh egg noodles
2
24 prepared won tons (available refrigerated or
frozen from the supermarket)
4 green onions, sliced
1. Place the mushrooms into boiling water for 10
minutes, then drain.
2. Place the ginger and stock into the wok and heat
on high sear setting to bring to a boil, add the
noodles and won tons, return to a boil.
3. Reduce the heat to setting 2, simmer the soup for
7 minutes to cook the won tons.
Serve with sliced green onions
26
French onion soup
6
2 tablespoons butter
1 tablespoon (15ml) oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of all purpose flour
1 cup (250ml) red wine
1 teaspoon chopped fresh thyme
4
⁄
cups (1.2 liter) beef stock
1
2
1 tablespoon brown sugar
1. Heat the wok on high sear setting, add the oil,
butter, then the onions and garlic. Stir fry the
onions until they have a golden color.
2. Add the flour and cook for 1 minute.
3. Then add the wine and thyme and reduce the
liquid by half.
4. Add the beef stock and brown sugar, bring the
soup to a boil. Reduce the heat to setting 2,
simmer the soup for 30 minutes. Add salt and
pepper if desired before serving.
Serve with cheese croutons.
4-6
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