Last January, Susan said, “Bruce, Will you make soup for us every day during this month?” And, I did. I am making soup every day this January, too, more because we’ve been sick since New Year’s Eve. UGH! On Friday night, I made a Shrimp and Vegetable Spicy Tomato Soup. Delicious! And for lunch on Saturday I used the leftover tomato soup to make a Tomato Wild Rice Soup. Also delicious.
See recipe below. Note: the recipe called for fennel, which I love (Remember my Kale, Kielbasa, Fennel, White Bean and Tortellini Soup?), but the store didn’t have any. I consulted my smartphone and learned that celery is a good substitute for fennel. Plus. I added Star Anise.
The Star Anise really helped to spice up the soup as did the Bloody May mix 🙂
Here’s the Tomato and Rice Soup:
On Sunday I made a Mushroom Barley Soup:
OH! And earlier in the week, I made a Fish Chowder. YUM!
All recipes based on ones from The Soup Bowl, a great cookbook!
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Bruce Barone 