This recipe is based on Paula's. I reduced the butter, caramelized onions, and replaced the celery with asparagus. Celery supposedly doesn't have much of a taste for some people, but I find it rather unpleasant. I considered using frozen peas, but I already had fresh asparagus so in that went. The proportions of the recipes come out to about 3 cups of vegetables, 2.5 pounds of meat, and about 3 cups of sauce. Onions reduce quite a bit when you caramelize them, so I sarted with more onion.
I had some leftover tomato, ong choi, ground pork, and an egg, among other things in the fridge to use up, so I made soup.
Ingredients:
Some of my favorite recipes are extremely simple, and I have a few favorite ingredients I use regularly, but it's good to have a variety of herbs, spices, and seasoning mixes to keep your food exciting. Here's a list of the seasonings and stuff I happen to have next to the stove. I'm not attached to any particular brand, but the ones with built-in grinders are nice and I've listed the ingredients for the mixes.
The regulars:
