Hot and Sour Soup
Something to tingle the taste buds, bring delight to your family and guests, but is nightshade free. Chinese hot and sour soup has been a favorite of mine for many years. And now, we can have hot and spicy without joint pain. White pepper, which is not a nightshade seasoning, fires up the heat on it's own. Want it hotter, increase the white pepper!!  Try this soup with chicken, shrimp, or without for a lighter soup. Enjoy! 

Serves 3-4 as main course or 6-8 appetizer soups

6 cups chicken stock

2 cups beef stock

3 cups favorite mushrooms, thinly sliced

1 boneless/skinless chicken breast, cut in thin 1 inch strips,           

   (optional)    

16 oz. firm tofu, small diced

3₊ tablespoons rice or red wine vinegar, to taste

1/3 cup Chinese wine or dry vermouth

3-4 tablespoons tamari or soy sauce

½ teaspoon Thai fish sauce

1 teaspoon white pepper, or more

2 teaspoons fresh ginger

1 teaspoon white pepper, or more

1/2 cup onion, minced

1 cup green onion, thinly sliced

2 ribs celery, thinly sliced

4 medium carrots, peeled and thinly sliced

3 cups Napa cabbage, thinly sliced

½ lemon, juiced to finish

1 cup cilantro, chopped

1 ½ tablespoon cornstarch in ¼ cup cold water, blended

    (to thicken if needed)

Place both stocks in large pot and bring to boil. Add remaining ingredients except cabbage, cornstarch mixture, lemon and cilantro. Return to boil, then reduce to simmer. Cook soup until vegetables are desired tenderness, about 8-10 minutes. Add cabbage, lemon and cilantro, cooking 3-5 minutes longer. If preferred, add cornstarch mixture and stir, to slightly thicken. Place white pepper and tamari at table for those who want extra spice.

Nightshade Free

Gluten Free

Lactose Free