All images courtesy of Two Kids and a Coupon Colder weather is finally here in the Midwest and we've dropped from the 80's to the 40's practically overnight. As the temps start to drop, it's ...

Hot-and-sour soup is a Chinese takeout staple, but one that's especially easy and tasty when made at home. Recipe notes: This soup can be made vegetarian by replacing the pork with more tofu.

2. In a soup pot over medium heat, heat the olive oil. Add the leeks, ginger, mushrooms, and cabbage. Cook, stirring often, for 5 to 7 minutes, or until softened. 3. Add the chicken stock and water.

Set Instant Pot to "Sauté" setting. Cook bacon and oil, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat in pot.

Store the soup for up to 3 days in the refrigerator. 1/2 ounce dried shiitake mushrooms (about 6) 1/2 ounce dried wood ear mushrooms (about 3) 2 cups warm water, plus 4 cups cool water 8 ounces ...