The Swamp

Hot And Sour Soup:

7 1/2 C. chicken broth
1/4 to 1/2 Lbs. Grond pork
- 1/2 t. Cornstarch
- 1 t. Sesame oil
- 1/2 t. Sherry
3 C. Hot water
20 Small dried tree ears
20 to 30 Dried tiger lily buds
8 to 12 Dried Chinese (black) mushrooms
6 to 12 oz. Mushrooms, sliced
1 to 2 Cans water chestnuts, sliced
1 carrot, shredded
1 Can bamboo shoots, shredded (optional)
1/2 to 3/4 Lbs. tofu, shredded
6 T. Cornstarch
6 T. Cold water
1/4 C. Worcestershire sauce
1/4 C. Vinegar
1 Egg, beaten
1/2 to 1 t. Black pepper
1/2 to 1 t. white pepper
2 to 4 T. Brown sugar (optional)
1 T. Sesame oil
Tabasco sauce

Start heating chicken broth on low heat
Mix marinade ingredients and add shredded pork. Let stand at least 20 minutes
Add tree ears, tiger lily buds, and Chinese mushrooms to hot water and let soak for 20 minutes
While the meat is marinating and the dried ingredients are rehydrating, slice and shred the vegetables and tofu
When the dried ingredients are done soaking, remove the stems from the Chinese mushrooms and slice them. Remove the stems from the tiger lily buds and remove any hard spots from the tree ears
If the tree ears are too large to fit on a soup spoon cut them
Mix 6 T. cornstarch with 6 T. cold water
Bring the chicken broth to a full boil and reduce heat to medium
Add all of the vegetables (tree ears, tiger lily buds, Chinese mushrooms, fresh mushrooms, water chestnuts, carrot, and bamboo) and simmer for 3 to 4 minutes
Add pork (with marinade) and tofu and wait until soup is boiling
Add Worcestershire sauce and vinegar. Stir cornstarch/water paste and slowly stir into soup
Wait until soup thickens slightly. Stir beaten egg into soup.
Add black pepper, white pepper, brown sugar, sesame oil, and tabasco
Serve and garnish

In a heavy bottom pot, make a roux by adding flour to heated oil
Over low heat stir constantly until a deep golden brown
Take pot away from the heat and add onions, garlic and celery
Cook for about 5 minutes or until tender. Stir, return to heat and add the water, tomatoes, sugar, salt and pepper
Cook over high heat, stirring until sauce simmers, then reduce heat again
While the sauce is simmering, combine remaining water with crawfish fat in a large saucepot
Cook over high heat, stirring constantly until it comes to a boil
Add sauce to fat and water. let simmer 1 hour
Season with salt and pepper again if needed. Add crawfish tails, green onions and parsley
Serve and Garnish

Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender
Stir in remaining broth, leek and beans. Heat to boiling
Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender
Stir milk into soup
Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency
Stir blended mixture into remaining soup mixture. Stir in cheese until melted

Heat the butter in heavy sauce pan, the brown beef cubes and remove
Add the flour and cook while stirring until roux is medium brown
Add the onions, celery, carrots and garlic and cook for 5 minutes until they are soft
Add the meat and all the remaining ingredients except eggs, green onions and sherry. Stir to blend and simmer until meat is very tender, about 1 1/2 hours
Taste for salt and pepper and if desired, Tabasco
Add eggs and cook for 5 more minutes
Garnish with green onions and pass the sherry

Mock Turtle Soup has nothing to do with turtles but is made instead from a calf's head cooked in water. After cooking, most recipes call for the head to be taken out of the broth and cooled, after which the meat is removed and cut into small pieces. Just before serving, the meat is returned to the clear, brownish broth, which is often flavored with wine and various spices, and usually thickened. Mock turtle soup is sometimes garnished with calve's
Add a little water if needed during cooking

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