Winter Soup's

I know it has been quite chilly for most of us around the country but especially in Southern California - we have had a true winter, with the heat on, fire in the fireplace, and sweaters...
That said I have been cooking more soups, stews and hearty dishes.
Here is a wonderful main dish soup for you to share with your friends and it is perfect for freezing as well.

Thai Beef Noodle Soup
Serves 6 to 8

Ingredients
5 ounces rice noodles, cut in half
4 scallions, finely chopped
7 cups beef or chicken stock
6 thin slices fresh ginger, julienne
1 red pepper, finely julienne
¼ cup fish sauce or soy sauce
6 ounces beef tenderloin, sliced thinly across the grain
1 medium onion, thinly sliced
1 Tb. canola oil
12 basil leaves, chiffonade
2 cups bean sprouts
12 sprigs fresh mint, stems removed
1/2 cup cilantro leaves

Procedure
1.Soak the rice noodles in a medium bowl of warm water for 10 minutes.
2.Meanwhile, in a large saucepan combine the scallions, broth, ginger, red pepper and fish sauce and bring to a simmer over medium-high heat. Simmer for 5 minutes.
3.Drain the noodles and add to the saucepan with the beef continue to cook another 5 minutes.
4.Saute the sliced onion in the canola oil in a small skillet until lightly browned. Add to the soup and simmer for 5 minutes.
5.Serve in large bowls garnished with the basil, sprouts, mint and cilantro.