Free Soup Night by Maggie Stuckey

tablespoon of the cornstarch. Mix again, coating the meat pieces with cornstarch. Marinate for 20 minutes on the countertop.
2. If using wood ears or dried mushrooms, soak them in a small bowl of very hot water for 10 minutes. Drain and discard the water. Slice the mushrooms into strips, discarding any tough ends.
3. Bring the broth to a boil in a large soup pot. Drain the meat and add it to the soup, stirring to separate the pieces. Return to a boil, then add the tofu, bamboo shoots, and dried mushrooms, if using. Return to a boil, and then simmer until the meat is cooked through.
4. Mix the remaining 2 tablespoons cornstarch with the remaining 4 tablespoons cold water; add to the soup and stir to thicken just a bit.
5. Lightly beat the eggs and slowly add them to the soup in a thin stream while stirring gently with a spoon. Turn off the heat.
6. Mix together the remaining 3 tablespoons soy sauce, the vinegar, sesame oil, ginger, sugar, and black and white pepper. Pour the mixture into the soup, stir to combine, and heat through.
7. Ladle the soup into bowls and serve topped with scallions.
    Note: Suzy says, “The sour flavor quickly dissipates as the soup simmers on the stove. Always taste the soup just before serving and make adjustments to the vinegar as needed.”
    Make ahead? Complete steps 1 and 2; refrigerate the meat.
    For large crowds: Suzy always makes twice this amount for her Soup Nights. You could easily triple it.

Thanksgiving Leftover Soups
    One of the main joys of the fall season is its two holidays — Halloween and Thanksgiving — and one of the main joys of both is leftovers, particularly pumpkin and turkey. The next three recipes put them to good advantage, but if you are bereft of leftovers, the ingredients are readily available in the markets this time of year.

Thanksgiving Leftover Soups
Pumpkin Curry Soup
    Recipe from Grace Martin , Aurora, Illinois
    Serves 6
    Grace Martin is a soup cook with a creative way with leftovers. You’ll meet her later in this book.
Ingredients
4 tablespoons butter
1 large sweet onion, finely chopped
1 garlic clove, minced
2 teaspoons curry powder
6 cups chicken or vegetable broth
1 (29-ounce) can pumpkin purée
2 tablespoons orange juice
1 tablespoon lemon juice
1 bay leaf
1 ⁄ 8 teaspoon ground nutmeg
1 ⁄ 8 teaspoon ground ginger
Salt and freshly ground black pepper
1 1 ⁄ 2 cups heavy cream
Chopped fresh chives, for garnish
Instructions
1. Melt the butter in a large soup pot over medium heat. Add the onion and sauté until softened, about 2 minutes. Add the garlic and sauté 1 minute longer. Blend in the curry powder and cook for 1 minute. Transfer the mixture to a blender (careful, it’s hot) and purée until smooth, then return it to the pot. Or use an immersion blender and purée the mixture right in the pot.
2. Add the broth and pumpkin to the mixture in the pot and stir to combine. Add the orange juice, lemon juice, bay leaf, nutmeg, ginger, and salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer.
3. Stir in the cream and return to a simmer. Simmer for 10 minutes; remove and discard the bay leaf.
4. Adjust the seasonings; serve hot, topped with chives.
    Make ahead? Complete soup except for garnish; refrigerate.
    For large crowds: This soup doubles or triples quite nicely.

Thanksgiving Leftover Soups
Pumpkin Chicken Chowder
    Serves 6–8
    Leftover turkey would also work in this recipe — delicious and quick.

Ingredients
2 tablespoons canola or vegetable oil
3 boneless, skinless chicken breast halves, cut into bite-size pieces
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
6 cups chicken broth
2 (16-ounce) cans pumpkin purée
1 cup frozen corn
2 ⁄ 3 cup uncooked rice
1 teaspoon dried basil
1 ⁄ 2 teaspoon salt
1 ⁄ 4 teaspoon freshly ground black pepper
Instructions
1. Heat the oil in a large soup pot over medium heat. Add the chicken, onions, bell