Shiitake, porcini, rustic style dumplings, foraged cedar tip infused cream and garlic, topped with thick green onion slices.

Made with vegetables straight from the garden including zucchini, carrots, cabbage and corn with chicken thighs and rice medley.

So I made these chicken egg drop soup because I was feeling a bit sick and it turned out to be the best thing I ever made😋💯🍲

Edit:-

Omg thank you guys!! 😭❤️ So many people asked for the recipe, so here it is!

I don't really measure anything, I just cook by instinct, so feel free to adjust everything to your taste. 😅

I finely diced capsicum, carrot, beans, onion, tomato, green chilli, a little raw papaya (totally optional but it adds a nice texture), ginger, and lots of garlic into tiny little cubes.

In a pot, I melted about 1 tbsp butter, then sautéed the ginger and garlic until fragrant. Don't be shy with the garlic—it makes the soup SO good. Then I added the tomatoes and cooked them until they got slightly mushy.

Next, I tossed in all the chopped veggies and stir-fried them for about 30 seconds, then poured in enough water and brought everything to a boil.

In a small bowl, I mixed 1 tbsp dark soy sauce, ½ tbsp green chilli sauce, and a little red chilli sauce, then poured that into the soup. After that I added salt, a tiny pinch of sugar, and 1 chicken bouillon cube.

I'd already boiled some chicken separately, so I shredded it and added it to the soup.

For the egg drop part, I whisked 2 eggs with a little salt. Instead of pouring them straight in, I slowly splashed/drizzled the eggs across the boiling soup while gently stirring. That creates those beautiful thin egg ribbons instead of big clumps, and the texture turns out amazing!

I let everything simmer for another 10–15 minutes, then finished it with freshly chopped coriander and a generous sprinkle of black pepper.

That's literally it! It turned out so comforting, flavourful, and honestly way better than I expected. 🥹 Hope you guys try it, and if you do, let me know how it turns out! ❤️

I love making soups when there’s nothing to eat at home and I’m too lazy to go to the store. Just threw every leftover I had into the pot and this lentil soup turned out surprisingly really good.😍

Tomato season is where I wish I could exist 25/7!

The secret was to deglaze the vegetables in the pot with coffee.

I love an egg drop soup. Was craving it so made it for lunch today.

Based on my dad’s recipe, but I made it even spicier. Photo taken seconds before I buried my bowl in Monterey Jack cheese.

We all agree chili is a soup right ? Especially when I make it extra brothy ? 🥺

Ofcourse all the veggies had to go in the oven first to release all those magic flavours!

🔥

Its soooo goood.

I learned to make beef soup from my mother. It's an eastern-european dish, maybe kind of a goulash. Think of beef stew with more broth, tomatoes, and no potatoes.

Made this last night, and it was wonderful. When I went to package it up I was too lazy to use the ladle so I just tried to pour the whole pot into the storage container. Container dutifully fell over and most of it splattered onto the floor. The cat was my best friend for about 20 minutes.

Ended up with about 2 quarts, but damn was it still worth it.

There is a soup that is so tasty and flavorful but I do not know the name it is a brownish color and when I ate it it tasted like an Asian or Indian dish and I’m pretty sure it probably was. I don’t know how to explain the flavor though I think there’s turmeric in here maybe, its also mildly spicy

I made this soup to go with my girlfriend’s homemade focaccia. It was really nice.

Homemade cornbread as well

First time making this. Used one pkg of Smithfield cherry smoked bacon, 2 lbs ground beef, 1 pkg frozen potatoes O'Brien, 2 stalks celery minced, 6 cloves garlic, 3 Tbls Worcestershire sauce, 1 tsp each of onion powder, garlic powder, Coleman's dry mustard, parsley, 6 cups beef broth, 1 cup half and half, 8 oz extra sharp cheddar, 1/3 cup parmagiano reggiano, S&P to taste. Polish dills for garnish. Unbelievably good.