During the colder months, I make a lot of soups. Luckily, I have lots of chicken stock in our deep freezer. I make my own chicken stock -- about nine or ten quarts at a time. Yes, it requires a lot of time and effort to make your own stock but it's worth it. Soups have that homemade quality to them. Today's soup is corn, hominy, watercress and Italian sausage. Hominy or dried corn is used in some Mexican recipes like Pozole. Hominy has a slightly firm bite to it and adds a great texture to this soup. The watercress leaves' peppery and bitter taste is a nice contrast to the hearty and rich broth.
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