LITTLE ROCK, Ark. (KTHV) -- This weekend Little Rock Soup Sunday will celebrate 31 years as one of the city's oldest fundraising events.
It will be held at the Embassy Suites on Financial Parkway on Sunday, February 19 from 4-7 p.m.
Soup Sunday features soups, bread, and desserts from more than 30 of Central Arkansas' top restaurants, including Cotham's in the City, Sushi Cafe, Chi's Dim Sum Bistro (check out recipe below!), Acadia, Capitol Bistro, and The Villa Italian Restaurant.
This year's VIP Signature Soup Room will feature Chef Peter Brave of Brave New Restaurant along with complimentary beer and wine courtesy of Glazer's. Tickets for the VIP Signature Soup Room are $50, which includes admission to the main venue.
Regular adult tickets are $20 and child's tickets, ages 5-12, are $5. Buy your tickets:
-Online at www.aradvocates.org/donate
-By calling (501) 371-9678.
-At the door.
The Flying Balloon-O Brothers will provide entertainment. The silent auction will feature items such as handmade pottery, a 1-hour landscape consultation with THV's own Chris Olsen, a casserole a month from Mary Twedt, jewelry, Southwest Airlines tickets, and more.
All proceeds will go to support Arkansas Advocates for Children and Families (AACF). AACF works with federal, state and local governments, as well as federal, state and local organizations, to make sure that children and families have every opportunity to grow and thrive.
Mama Chi's Favorite Hot & Sour Soup
Ingredients
4 cups chicken stock
3 tablespoons soy sauce
1/4 cup cooked shredded pork
1/2 cup mushrooms, shiitaki is best
1/2 tablespoon chili paste
1/4 cup sea salt
1 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup shredded bamboo shoots
3 oz soft tofu
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg
green onion stalks, diced
1 teaspoon toasted sesame oil
Directions
Over high heat, bring chicken broth to a boil. Add soy sauce, shredded meat, mushrooms and chili paste. Reduce heat, simmer for three minutes.Add white pepper, salt, white vinegar, bamboo shoots, fresh tofu.Simmer for additional three minutes. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Over reduced heat, stir the soup and add the cornstarch mixture until soup thickens. Beat egg in a cup until yolk and white are combined and continue to stir soup while adding egg mixture. Remove from heat and serve garnished with a few drops of sesame oil and diced scallions.