Six Lilies Soup Recipes

Steps:

• In a large pot add the butter and let it melt. Add the onions, leeks, shallots, green onion white and light green parts only, and garlic. Simmer over low heat for 20 minutes.
• Add the chicken and beef broth and turn the heat to high. Bring to a boil reduce the heat to medium and let cook 45 minutes to reduce.
• Add the mixture to a food processor and puree until smooth. Add back to pot and add the heavy cream. Taste and season with salt and pepper. Mix the cornstarch and water together and whisk into the soup to thicken. Garnish with the dark green parts of green onion

Steps:

• Saute onion and leeks in olive oil until soft.
• Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
• Add stock, soy sauce and molasses.
• Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
• If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.