Bear Creek's Hot and Sour soup mix: Add a bunch of flavor, and it's an excellent soup base.
And I don’t believe in cold soups. I guess I’m not very seasonal when it comes to food. I remember telling my mom when I was in college that I was making beef stroganoff for dinner, and I think it was August. She said, “Oh, just a light summer supper, huh?” I laughed, and realized it was weird to make a heavy, sour-cream based dinner during the hottest part of the year.
Sadly, I’ve grown tired of a my old soups. I’ve made Mexican soup and pasta e fagioli about 104 times this winter, mostly due to the fact that people keep giving me ham. They’ve been all, “Here, take this ham… we’ll never eat it all.” Like I will? I hope they think I’ll make soup out of it, and maybe they want me to bring them the finished product. Yeah, it’s not because I’m pathetic and live alone and they’re worried that I’m eating Alpo, or that by supplying ham, my pets will eat that first instead of me if I drop dead and am not found immediately. It’s not that, surely.
Sorry for calling you Shirley. Back on topic.
I’ll eat it every night until it’s gone, and that won’t take long because I eat giant man-size portions. It’s vegetarian and relatively low-calorie, just watch the oils and crunchy noodles.
I don’t mean to scare you, but you will become addicted. My family’s already held an intervention, but I failed.
The Garish Chicken 