Simmering Soups

May the winter soup pot never be dry! My braided sourdough bread is rising next to the boiler. My baked chicken carcass made an excellent stock especially since I accidentally baked it for 7 hours! I lost track of time. It made a fabulous stock which when cooled I skimmed the schmaltz and then made a Chinese soup with the gelatinous stock adding more water and a few tablespoons of natural smooth peanut butter as a thickener and Chinese vegetables bok choy and Chinese broccoli as the main ingredients. I also threw in whole mushrooms and Brussels sprouts too, and bean thread noodles I found in the back of my cupboard. I also added dashes of mushroom soy sauce, toasted sesame oil, Asian hot sauce, bloops of olive oil and sprinkles of salt. Soup is my friend.