How to make chicken Noodle Soup

Chicken Noodle Soup
9 pieces medium mushrooms cut into slices
4 cups chicken stock
2 tablespoons chopped parsley
½ cup shredded chicken which (already boiled)
½ cup Vermicelli or less as you like broken to pieces
Salt and pepper to taste
In a medium size saucepan put the chicken stock to boil at a medium low-heat, when it start to boil remove the fat from the surface then add the shredded chicken and the mushroom slices after it start to boil again add the vermicelli and continue cooking for 5 to 7 minutes, then add the salt and pepper.
Transfer the soup to a serving bowl garnish with parsley on tops.


How to Make Shrimp Soup

Shrimp Soup
8 cups water
3 head of fish
3 cloves minced garlic
2 cups tomatoes peel and cut into small pieces (seeds removed)
2 bay leaves
1 leek stalk, clean, wash, cut into thin slices (use the white portion only)
1 lb shrimp
1 chopped onion
1 teaspoon salt and white pepper
2 petal of saffron
½ cup or less vegetable oil
½ teaspoon ground thyme
¼ teaspoon or less ground fennel seed
In a large pot add oil and sauté the onion and leek slices at a low-heat for 4 to 6 minutes. Clean, wash the shrimp and fish head. Use only 3/4 of the shrimp and keep the rest aside. Add the shrimps and fish head’s to the sautéed onion stir for few seconds then add the rest of the ingredients except the remaining of the shrimp. Add the water and cook at a low-heat for 30 minutes then add the rest of the shrimp and cook for 10 minutes. Remove the shrimp from heat and peel it and put it aside. When the soup is done discard the fish head and the pay leaves.
Put the soup in the blender for 4 minutes, return the soup back to the pan adds the peeled shrimp re cook again for 10 more minutes on a low-heat.
Transfer the soup to a serving bowl.

How to Make Lemon Soup

Lemon Soup
4 cups vegetable broth base (you can find it in supermarket)
¾ cup boiled long grain rice
2 eggs
1 lemon peel shredded to a very fine
1 teaspoon fried sesame seeds
Juice of 2 lemons
Salt and black pepper to taste
Put the vegetable broth base in a large saucepan and bring it to boil, add the rice and re boiled againThen lower the heat and leave it for 15 minutes.
In a small bowl beat the eggs with lemon juice and lemon peel till they are very light.
Add egg mixture to the soup and stir continuously. Remove it right away from heat to prevent egg lump. Stir the soup for 10 minutes until you get a very smooth soup.
Transfer it to a serving bowl and sprinkle with fried sesame seeds.

How to make Vegetable Broth Base

Vegetable Broth Base
500 g tomatoes cut each one to 4 parts
200 g lettuce
200 g spinach
200 g cabbage
2 cups chopped onions
2 cups carrots cut into small pieces
Salt and white pepper
In a deep saucepan heat the oil on a low-heat, add the onions and carrots cook at least 1 hour or until they become light brown in color. Wash the tomatoes and remove the skin cut to sections. Add the tomatoes to the onions, carrot and the remaining vegetables stir it good and after 10 minutes add water and let it boil then concentrate for 1 hour or more. Remove the vegetable and pressed them through colander with very small hole to get all the juice out. You can use it for different recipes 

How to Make Minestrone Soup

Minestrone Soup
4 cloves minced garlic
2 cups chopped onions
2 tablespoons olive oil
2 cups chopped cabbage
1 cup chopped carrots
1 cup finely chopped celery
1 cup chopped tomatoes without skin
1 cup green beans cut into small pieces
1 cup fresh peas or frozen
1 cup shredded parmesan cheese
1 cups spaghetti broken to small pieces
½ cup red vinegar
Salt and pepper (optional)
In a large saucepan heat the oil and fry the onions, carrots and celery with continuous stirring until tender then add the remaining ingredient except the seasoning and the cheese let it cook for 30 minutes at low-heat.
Add vegetable stock or water when the amounts of the water in the pan are drying out. Remove from the saucepan when it’s done, correct the seasoning then transfer it to a soup bowl soup or to a small bowls add toast on the tops.

How to Make Lentil Soup

Lentil Soup

4 cups water
2 cups cracked lentil
2 tablespoons rice
2 petal saffron
2 inch carrot cut into slices
1 large chopped onion
1 tablespoon butter
Salt and white pepper
You can cook this soup in a regular pan or a pressure pan. Wash the lentil few times to get rid of the starch, and wash the rice too in a small bowl. In a large pot put lentil, rice, water, onion, carrot, saffron and bring them to boil for 15 minutes reduce the heat to a very low check it every few minutes until tender, remove from heat. Put the soup in the blender for few seconds. Return the soup to the pan and cook for 5 minutes correct the seasoning. Transfer to serving bowl, serve hot with toasted bread.

How to make Tomato and Potato Soup

Tomato and Potato Soup
½ cup leeks only the white portion is used peel and cut into thin slices
½ cup chopped celery
½ cup chopped spinach
¾ cup potatoes cut into cubes
½ cup tomatoes cut into cubes
½ cup whip cream
4  cups boiling water more or less
2  tablespoons chopped parsley
2  tablespoon butter
1  medium chopped onion
Salt and white pepper to taste
Wash the leeks, celery and spinach very carefully to free from soil and grit. Stir and sauté them for 4 minutes with the chopped onion in: 2 tablespoons butter. In another saucepan put the boiling water and add potatoes cubes, salt, pepper and parsley leave it to cook for 45 minutes or until tender. Put the chopped tomato and all the vegetables in the blender then return it to the pan add the cream stir it few seconds, cook for 5-8 minutes more. Serve it Hot