Chinese Oxtail Soup

This a Simple soup with very few ingredients. The magical properties of oxtail add a beefy flavor and cartilage for a smooth body. 

+3 pounds oxtails, roasted to enhance their flavor for twenty five minutes under a hot oven
1/2 pound carrots, cut diagonally 
1 vidaila onion, cut slices

2 cloves garlic

Dark soy to taste

Salt and pepper and star anise

Water

Some sort of hot pepper is nice.

Garnish

Diagonally slice scallions, greens only 

Brown oxtails  til flecked with brown at 375 degrees F.

In a large pot, boil oxtails 4 hour in 4 cups of water with garlic. Skim off fat periodically.

After 4 hours, add other ingredients. Cook an additional hour. Correct seasoning

 

Add noodles if desired

The Chinese Soup Spoon in King!

 The Chinese spoon is better than other spoons, first it holds more soup, it has a hook on the handle preventing the spoon from falling into the soup, and lastly, it has a ridge in the handle, than when the spoon is inverted, rotated 180 degree, the spoon will hold on to the rim of the bowl thereby keeping the table clean.

Steven Gerrard’s Mexican Mushroom Soup -Sopa de Hongosa

Sopa de Hongos – Earthy, Comforting Mexican Mushroom Soup

Craving something warm and deeply comforting? Sopa de Hongos is a traditional Mexican mushroom soup that’s rich in flavor, simple to make, and soul-satisfying. It’s popular in the highlands of central Mexico, especially during the rainy season — and it deserves a spot on your table any time of year. 🌧️🍲

🍄 Ingredients:

– 1 lb fresh mushrooms (cremini or oyster work great), sliced

– 1 tbsp olive oil or lard

– 1/2 white onion, diced

– 2 cloves garlic, minced

– 2 Roma tomatoes, chopped

– 1 jalapeño or serrano, minced (optional)

– 4 cups vegetable or chicken broth

– 1 sprig epazote (optional but authentic)

– Salt & pepper to taste

– Lime wedges & warm tortillas to serve

🔥 Instructions:

1. In a pot, sauté onion and garlic in oil until translucent.

2. Add tomatoes and chili; cook until soft and saucy.

3. Stir in mushrooms and cook until tender, about 5–6 minutes.

4. Pour in broth, add epazote (if using), and bring to a simmer.

5. Season to taste, simmer for another 10 minutes.

6. Serve hot with lime juice and tortillas on the side.

It’s earthy, brothy, and deeply nourishing — a dish that feels like a hug from an abuela. 🍄💛

Footnote from publisher

This recipe comes from TrueSocial-Groups