Adapted Chinese cuisine recipes from the Mandarin Restaurant in San Francisco. First course of trout deep fried in large wok, head and tail tied together to fit the whole fish in the wok. Amazingly tender soft trout meat. Followed by a second course of fish soup made from trout head, grate and tail, vegetables, and rice cakes fried to sizzle in the fish oil, then added to the fish soup.

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

If you have smoked salmon, it is the perfect ingredient to crumble into winter dinner soups like kale, lentils, beans, and peas. If you don’t, you can use canned salmon with this easy recipe.Soup made with fresh winter kale and frozen peas, already creamy and tasty, becomes a gourmet soup when served over crumbled smoked salmon and crumbled blue cheese. Served with a tablespoon of sherry wine. The oil released from the smoked crumbled salmon will bring out the kale flavor more.You can use crumbled smoked trout, mackerel, herring or other smoked fish instead of salmon. Always remove the skin before crumbling.

The trimmings left over from preparing a whole duck for marinade are perfect to make this gourmet wild rice duck soup dinner, a full meal for two.#GoldenApron23

This is the most cooking fun you will ever have with leftover lobster shells, crab shells, shrimp or prawn heads, tails and shells, or an inexpensive can of shrimp and a can of tuna. Once you have eaten and served this elegant soup, and liked it, you can use frozen shrimp and a piece of frozen white fish. You can use turmeric and dried sweet paprika powder instead of saffron to give your shrimp bisque the special color you want.

Fresh tender green garden onion shoots beg to get mixed with other fragrant soup ingredients to make a delicious light summer dinner broth. Served with fresh beansprouts and kimchi pickled cabbage on the side.

Aqua Faba means bean water and is the nourishing thick broth from soaking and cooking dried garbanzo and other beans. It is often thrown away because the foam on top has a bitter taste. We skim the bitter foam off and use the broth, it tastes mild like egg whites in egg drop soups.There is also a fava bean called Aqua Dulce, which is not bitter when soaked and cooked, that can be used with or instead of garbanzo beans.We mixed both beans to make a hearty bean soup dinner served over croutons with poached egg yokes, spiced with harissa sauce and other spices, served with side dishes of pickled cucumber, pickled onions, pickled olives, pickles sweet peppers and chopped cilantro and green onions.If you prefer vegan, you whisk the aqua faba broth till it develops white strings, like eggwhites, use in this soup instead of eggs.#GlobalApron

Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added.

This is a fun recipe, and delicious. The wontons and deep dark broth are made first, the 5 precooked meat and seafood ingredients are added with 5 different vegetables.Your dinner friends will be impressed by the complexity and variety of all the fresh flavors.In restaurants, this version is called Wor Wonton Soup or War Wonton Soup.

Cured and diced Parma ham flavors this hearty stew, or diced celeriac root for vegetarians, and leftover stew turns into a delicious soup by adding tomato broth.

Fresh winter vegetables with homemade all beef smoked sausages: ginger, leek, celeriac root, wintercarrot, garlic, dried red thai pepper, dried split or whole green peas, simmering all night. A dinner meal in itself. Served with fresh sour dough bread, topped with celeriac sauce or parmesan cheese.

A freshly made tomato vegetable soup for lunch or dinner, flavorful all on its own, with slices of leftover beef tongue.#CA2025