This week’s Twice as Tasty column for the Flathead Beacon takes the recipe from the prior week, Hot and Sour Broth Base, and walks you through one of my favorite ways to turn it into a full-fledged soup. Just looking at the photo makes me want to fix a bowl for lunch today.

That’s easily done: At lunchtime, I’ll rehydrate a couple of dried shitake mushrooms in hot water and thaw a few shrimp in cold running water while I gather the other ingredients. Cubes of broth base and Homemade Shrimp Stock pulled from my freezer go straight into the pot, as do the noodles. A handful of shrimp take seconds to peel, and I’ll add their shells to the bag in my freezer awaiting my next stock-making day. Shallots, garlic, and cilantro also take seconds to prep in such a small amount. By the time my prep is done, the mushrooms will be soft and I can fill the soup pot, with lunch ready in about 15 minutes.

Learn more about easy freezer soups and get the complete recipe for Hot and Sour Shrimp and Noodle Soup in my column.

Make it, share it.
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Twice as Tasty

Excited about the start of soup-making season? Here are just a few other soup recipes on the blog. You can find more in the recipe index.

• 30-Minute Tomato Soup
• Corn and Potato Chowder
• Fresh Broccoli and Cheddar Soup
• Harira (Moroccan Tomato Lentil Soup)
• Roasted and Curried Squash Soup
• Tomato, Potato, and Garlic Soup

Another one of my favorite soup recipes for the cold and flu season piles in the garlic. I shared it, and some of my best garlic preservation tips, in this article for Clean Plates. You can find more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.