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Chicken, shrimp and andouille sausage gumbo. Make a dark roux, chicken stock and stock from the shrimp shells, fresh okra and gumbo file', salt and pepper, onion, celery, bell pepper, a little cayenne, thyme and marjoram. Serve with plain white rice.
 

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Too hard to pick just one. Asian, Italian, Greek, French, "Jewish." It's all good. :) Let your imagination, and what you have on hand be your guide. Nage is another way to go, experiment with.
 

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A guilty pleasure used to be shrimp wonton soup. Juicy sweet shrimp were wrapped in wonton wrappers, In a chicken-like broth, with chopped scallions/green onion. Found a shrimp Pho that sounds interesting - with lime juice, cilantro, fish sauce etc that I want to play with, and add some bok choy, perhaps.
 

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If I want wild it would be Ciapino and if mild it would be Ratner's cabbage soup served with leak and kasha knishes.  

Ratner's vegetarian cabbage soup:

1 small head green cabbage cored and shredded
1(1 lb 12 oz) can tomatoes chopped and undrained
2 cups tomato puree
1 qt water
1 tablespoon butter
1 teaspoon sour salt
1/2 cup sugar
1 tablespoon salt
2 egg yolks
1/2 cup sour cream
in a large kettle combine all ingredients except for egg yolks and sour cream. cover and simmer for 45 min. in a small bowl beat egg yolks and sour cream. gradually beat in 1 cup of the hot soup. stir the egg mixture into the remaining soup and continue stirring to prevent curdling. correct seasonings. may be topped with dollop of sour cream.
 

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It has been too long since I have had cioppino.

There was a little place on Hwy 6 (Houston) called Tugs.

Owner/operators John and Maureen.

Closed my station down early every Sunday and go relax in their oyster bar.

Good rib roast as well.

Miss them.....

Maybe one or the other will come across this and drop a dime.

mimi
 

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Gotta be a French onion soup with the onions cooked down until almost black, long-simmered in a hearty beef broth, topped with a 1/4" slab of gruyere and put under the broiler until the cheese droops and just starts to brown and served gingerly in its super-hot heavy china bowl.

That described the onion soup at the now-departed Bogart's Steakhouse in Tinley Park, a SW Chicago suburb. We couldn't afford the steaks but went often to slurp out on the soup. /img/vbsmilies/smilies/bounce.gif

Mike
 
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