TERRY GOODKIND'S SPICE SOUP RECIPE - (3.7/5)

Terry Goodkind's Spice Soup Recipe - (3.7/5) image

Provided by á-9847

Number Of Ingredients 11

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Thai chili or jalapeño peppers
4 or 5 potatoes
3 carrots
1 head celery
1 small zucchini
1 package frozen corn (or 1 can)
5 or 6 mushrooms
1/2 head of cabbage
2-15 oz cans of tomatoes (or 1 large one)
1 box of chicken soup base/broth
1 packet dry parsley, crushed

Steps:

First, lightly brown some hot peppers in oil. (The little dried red peppers, often used in oriental cooking.) Be careful not to cook them too long, or the soup will be really spicy. The more oils that blend from cooking, the spicier the dish. After peppers are browned, take them out of the oil. Be sure to get all the seeds, too. I like to break up the peppers and put them in a vertical handled strainer and then lower that into the hot oil. After they brown this makes it easy to take them out. (You could also cook the peppers in a small pan and then pour the oil into a big soup pot through a small strainer, if it's easier for you.) Discard the peppers now that you have obtained the spice flavor. (All of the ingredients should be cut up into bite size pieces.) Sauté 2 onions, and then mushrooms (about equal to the onions) in the oil. After the onions and mushrooms are sautéed, add all of the other ingredients, filling the pot with water so that it generously covers everything. After bringing it to a boil, cover and let it simmer until the vegetables are all cooked. It takes some time for the potatoes to cook. Add water as it evaporates. I like to let the soup simmer all day. It not only makes the house smell wonderful, but it gets better the longer it cooks. With chunks of fresh bread, it makes a hearty meal, especially on a cold day sitting by a crackling fire. Enjoy.