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bottoms (white parts) and cook for 1 hour longer. Add the reserved rabbit and duck meat and the remaining ½ teaspoon kosher salt. Continue to cook for 1 more hour, so that the gumbo has cooked for 3 hours in all. Adjust the consistency to your liking by thinning with additional stock or water if the broth seems too thick, or cook for a bit longer if it is still on the soupy side; tastes vary, and you’re the boss of your gumbo. Once you obtain the desired thickness, stir in the green onion tops (green parts) and chopped parsley, taste and adjust the seasoning if necessary, and serve the gumbo in wide, shallow bowls ladled over hot white rice.

About 4 quarts plus 2 cups, 8 to 12 servings

WONTON SOUP

You’ll love this. No fighting over the wontons. There’s plenty … nine for each person if you’re serving four, but who’s counting?

8 ounces shrimp, peeled, deveined, and finely chopped

4 ounces lean ground pork

1 cup finely sliced green onion, white and green parts, plus 1 tablespoon minced green parts

½ teaspoon honey

1 tablespoon plus ½ teaspoon peeled and minced fresh ginger

1 tablespoon plus ½ teaspoon minced garlic

3½ tablespoons soy sauce

1 tablespoon plus 1 teaspoon toasted sesame oil

1 tablespoon plus 1 teaspoon rice vinegar

½ teaspoon salt

36 wonton wrappers

14 cups chicken stock or canned low-sodium chicken broth

8 ounces shiitake mushrooms, stemmed and thinly sliced

4 cups shredded Napa cabbage

2 cups snow peas or sugar snap peas, tips and string removed, halved on the diagonal

2 cups grated carrot

¼ teaspoon crushed red pepper

1. In a medium bowl, combine the shrimp, pork, 1 tablespoon minced green onion, honey, ½ teaspoon of the ginger, ½ teaspoon of the garlic, 1½ teaspoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the rice vinegar, and ¼ teaspoon of the salt. Mix thoroughly to combine.

2. Pour some water into a small bowl. Working on a flat surface, lay out about 6 wonton wrappers. Place a heaping teaspoon of the filling in the center of each wrapper. Using your fingers or a brush, lightly wet the edges of the wrapper with the water. Bring two opposite corners of the wonton together to form a triangle and enclose the filling, pressing the edges firmly around the mound of filling to eliminate any air pockets, and press to seal. Moisten the opposite ends of the long side and then bring the ends together, overlapping, and press to form a seal. Set the wontons aside on a plate. Repeat with the remaining filling and wrappers. When all the wontons are assembled, refrigerate them, uncovered, until ready to cook—up to overnight (see Note).

3. Add the stock, the remaining 1 tablespoon ginger and 1 tablespoon garlic, and ½ cup of the finely sliced green onion to a 6-quart or larger pot. Bring to a boil, reduce the heat to low, and simmer for 30 minutes. Strain the broth through a fine-mesh sieve into another pot or bowl, discard the solids, and return the broth to the pot. Return the soup to a simmer. Stir in the mushrooms, cabbage, snow peas, carrot, crushed red pepper, wontons, and remaining 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon vinegar, and ¼ teaspoon salt. Bring the soup to a boil, reduce the heat to a simmer, and cook until the wontons are just cooked through, about 5 minutes.

4. Add the remaining ½ cup sliced green onions, remove from the heat, and gently ladle the soup into soup bowls. Note: the wontons are tender; take care not to break them when serving.

About 12 cups, 4 servings

Note: Prepared wontons may also be frozen (uncovered) on a plate or baking sheet. Once frozen, transfer the wontons to a resealable plastic food storage bag and keep frozen until ready to use, up to 1 month. There is no need to defrost before adding to the soup; just add 3 to 4 more minutes to the simmering time.

BEEF AND BARLEY SOUP WITH GARLIC-BASIL OIL

You will love this hearty Madeira-flavored soup with tender beef chunks and fresh basil-garlic oil. The barley will really soak up the broth as the soup cools, so have extra broth on hand to add if