Wor Wonton Soup

by Compelled to Cook | May 16, 2021 | SOUP | 2 comments

Wor Wonton Soup

You’ll want to skip the takeout when you can make flavour-packed Wor Wonton Soup at home. It’s incredibly easy and quick once all the components are ready. I prefer to make homemade wontons and pork for this recipe because both are just so much better than store-bought in my opinion. I’ve included links for both, so I encourage you to be adventurous and try both. For this soup, I’ve chosen to use broccoli and carrots for my vegetables, however, feel free to sub in baby bok choy, water chestnuts, snow peas or baby corn to suit your liking.

Prepped pork wontons, pork char sui, shrimp and vegetables ready for Wor Wonton Soup.

The biggest trick to Wor Wonton Soup is the timing. I’ve dabbled with several different timing arrangements and found that the vegetables will cook in the same time it takes the wontons to cook. Therefore, adding them to the simmering broth at the same time is essential. Overcooking either is undesirable, to say the least. The same can be said for the shrimp and pork too. The shrimp will cook in no more than 2 minutes and the pork only needs to be warmed as it’s already cooked. So be sure to stick around the pot, the whole process takes only 4-5 minutes, so it’s not the time to do even the quickest of choirs.

I’ve included links for the Pork Char Siu and Pork Wontons. The extra pork can be tightly wrapped in a sealable bag and frozen for up to two months. The wontons can also be frozen in a single layer and then placed in a sealable container for up to a month. Extra wontons are easily cooked in a little broth, deep-fried or pan-fried. Trust me, they will not go to waste!! This is a wonderful soup that eats like a meal and it’s easier than you might think. Enjoy!

Pork Char Siu

Crispy Wontons

Author: Compelled to Cook

Wor Wonton Soup

Prep Time 25

Cook Time 10

Total Time 35

Servings 4 people

Ingredients

4 cups chicken broth
4 cups low sodium chicken broth
1 tbsp soy sauce
1 1/2-2 cups large bite-size broccoli pieces
1 large carrot, thinly sliced on a diagonal
16 each pork wontons see note
12 large shrimp, deveined and tail removed
6 ounces Chinese BBQ pork (Pork Char Siu), thinly sliced see note
2 tbsp green onion, thinly sliced on a diagonal
as needed sesame oil

Instructions

In a large pot heat broth and soy sauce to a gentle simmer. Add broccoli, carrots and pork wontons and maintain a simmer. Cook for 4-5 minutes until wontons are cooked and vegetables are just tender. Add shrimp and sliced pork when about 2 minutes of cooking time remains.
Divide soup into shallow bowls and garnish with green onions and a drizzle of sesame oil.

Notes

-The prep time noted does not include the time to make the wontons or pork char siu if making either from scratch.

-You can use store-bought wontons and pork char siu, however homemade is so much better and I've included a link to both in the post above.

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Hungarian Mushroom Soup

by Compelled to Cook | Oct 19, 2020 | SOUP, VEGETARIAN | 1 comment

Hungarian Mushroom Soup

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.

Want more chilly weather soups?

Hearty Hamburger Soup

Broccoli Cheddar Soup

Slow Cooker Lentil and Ham Soup

Author: Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Ingredients

4 tbsp unsalted butter divided
1 small onion, finely chopped
1 pound fresh mushrooms, sliced I used cremini and white
2 cups chicken broth divided
1 tbsp low sodium soy sauce
1 tbsp paprika preferably Hungarian
1 tsp dried dill
1 cup milk
3 tbsp all purpose flour
1/2 cup full fat sour cream
2 tsp lemon juice
1/2-1 tsp salt
1/4 tsp black pepper
as needed fresh parsley or dill, chopped for garnish

Servings: cups

Instructions

Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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Creamy Tomato Soup

by Compelled to Cook | Jan 10, 2020 | GLUTEN FREE, SOUP, VEGETARIAN | 0 comments

Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

Today’s post is a blog update on my Creamy Tomato Soup. Because the weather is frightful right now in central Alberta, it seemed like the perfect time to do a little tidy up on this gorgeous soup. This Tomato Soup is creamy and luscious, even with only a small amount of cream. It’s thickened with rice, making it a great gluten-free option.

The creaminess and tang are the perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup, you will have tremendous satisfaction from your efforts because it’s so much better than store-bought soup. You’ll also have peace of mind knowing you’re feeding your family wholesome goodness.

Traditional French bisque is made using ground crustacean shells and thickened with rice. The term is used loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream as is this one. Enjoy!

Author: Compelled to Cook, adapted from Chef John of Food Wishes Tomato Bisque

Want more delicious soups to try:

Roasted Tomato Pumpkin Soup

Roasted Vegetable Soup

Broccoli Cheddar Soup

Creamy Tomato Soup

Servings	Prep Time
4-6 people	20 minutes

Cook Time

30-50 minutes

Servings	Prep Time
4-6 people	20 minutes

Cook Time

30-50 minutes

Creamy Tomato Soup

Servings	Prep Time
4-6 people	20 minutes

Cook Time

30-50 minutes

Servings	Prep Time
4-6 people	20 minutes

Cook Time

30-50 minutes

Ingredients

1 tbsp unsalted butter
1 cup diced onion
3 cloves garlic chopped
1 28 oz can diced or crushed canned tomatoes
1 liter chicken or vegetable broth
3/4 tsp paprika
1/4 tsp smoked paprika
1/4 tsp white pepper
1 tsp salt see note
1 tbsp white sugar
6 tbsp white rice
1/2 cup heavy cream

Servings: people

Instructions

Melt butter in a large heavy pot, add onions and garlic and cook on medium heat for 5 minutes until the onions become translucent.
Add the tomatoes, stock, paprikas, sugar, salt, white pepper and rice and cook until the rice is very soft, at least 30 minutes.
Blend with a handheld immersion blender until smooth. Stir in heavy cream and season to taste with salt.

Recipe Notes

I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.

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Roasted Vegetable Soup

by Compelled to Cook | Sep 27, 2019 | SOUP, VEGETARIAN | 0 comments

Get cozy with a warming bowl of Roasted Vegetable Soup. This soup is perfect for your fall/winter line up with its earthy yet slightly sweet flavour. It’s a wonderful blend of carrots, parsnips, apple and curry.

A sheet pan lined with roasted vegetable in preparation for Roasted Vegetable Soup.

This Roasted Vegetable Soup blends up beautifully with cannellini beans and a splash of cream gives it a silky richness. A well-blended soup comes from using quality ingredients, cooking everything until soft enough to blend, and finally, using a good quality blender makes a big difference.

For a vegan option, use vegetable broth and substitute the cream for coconut milk. The result is just as delicious, enjoy!

Author: Compelled to Cook

Roasted Vegetable Soup

Servings	Prep Time
8 cups	30 minutes

Cook Time	Passive Time
80 minutes	15 minutes

Servings	Prep Time
8 cups	30 minutes

Cook Time	Passive Time
80 minutes	15 minutes

Roasted Vegetable Soup

Servings	Prep Time
8 cups	30 minutes

Cook Time	Passive Time
80 minutes	15 minutes

Servings	Prep Time
8 cups	30 minutes

Cook Time	Passive Time
80 minutes	15 minutes

Ingredients

2 1/2 cups peeled and trimmed parsnips cut 1" chunks about 4-5
1 1/2 cups peeled and trimmed carrots cut 1" chunks, about 3-4
1 medium peeled and cored apple cut 1" chunks
4 cloves garlic
2 tbsp olive oil
2 cups diced onion 1/4" dice
4 cups chicken or vegetable broth
1 540ml can cannellini beans drained and rinsed
3 tbsp red curry paste
2 tsp freshly grated ginger
1/2-3/4 tsp kosher salt
3/4 cup half and half cream
1/4 tsp white pepper

Servings: cups

Instructions

Preheat oven to 400°F.
Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.

Recipe Notes

-letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

-the amount of salt needed will be dependent on the saltiness of your broth.

-makes about 8 cups of soup depending on your desired consistency.

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Slow Cooker Lentil and Ham Soup

by Compelled to Cook | Feb 11, 2019 | PORK, SOUP | 0 comments

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A day for family…

Name: Hungarian Mushroom Soup
Yield: 6 cups
Ingredients: 4 tbsp unsalted butter (divided); 1 small onion, finely chopped; 1 pound fresh mushrooms, sliced (I used cremini and white); 2 cups chicken broth (divided); 1 tbsp low sodium soy sauce; 1 tbsp paprika (preferably Hungarian); 1 tsp dried dill; 1 cup milk; 3 tbsp all purpose flour; 1/2 cup full fat sour cream; 2 tsp lemon juice; 1/2-1 tsp salt; 1/4 tsp black pepper; as needed fresh parsley or dill, chopped (for garnish)

February 18, 2019 marks Family Day in my province of Alberta, Canada. A holiday to promote family values and spending time together as a family. Slow Cooker Lentil and Ham Soup is perfect for your family day weekend. Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

Dinner is ready…

With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch. It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday. The recipe makes about 10 cups and freezes well too.

To ham or not to ham…

I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year. I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference. The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils. It’s so, so good.

Now, about the lentil…

I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil. It’s a good read with lots of information.

Author: Compelled to Cook

Slow Cooker Lentil and Ham Soup

Servings	Prep Time
10 cups	30 minutes

Cook Time

7 hours

Servings	Prep Time
10 cups	30 minutes

Cook Time

7 hours

Slow Cooker Lentil and Ham Soup

Servings	Prep Time
10 cups	30 minutes

Cook Time

7 hours

Servings	Prep Time
10 cups	30 minutes

Cook Time

7 hours

Ingredients

1 1/2 cups green lentils
1 1/2 cups chopped white onion 1/4" dice
2 stalks celery, chopped 1/4" dice
2 large carrots, chopped 1/2" dice
2 cups chopped cabbage 1/2" dice
2 each garlic cloves, minced
1 tbsp chopped fresh parsley or 1tsp dried
1 each bay leaf
1/2 tsp dried thyme
1 small meaty ham bone or smoked pork hock
8 cups chicken or vegetable broth divided
as needed chopped fresh dill
as needed sour cream
to taste salt and pepper
2 tsp white vinegar

Servings: cups

Instructions

Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
Cut excess ham away from bone and save for later.
Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.

Recipe Notes

a smoked pork hock will work in place of a meaty ham bone.
for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

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Wor Wonton Soup

Wor Wonton Soup

Ingredients

Instructions

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Hungarian Mushroom Soup

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Creamy Tomato Soup

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Roasted Vegetable Soup

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Slow Cooker Lentil and Ham Soup

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A day for family…

Dinner is ready…

To ham or not to ham…

Now, about the lentil…

Author: Compelled to Cook

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