What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top?
I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for
Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they t
There are numerous chicken stock based soups that also have milk as an ingredient and the milk always seems to curdle - how can I prevent this?
Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef b
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without stan
So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so
My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put
Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that
Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread
I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. B
I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed.
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with
This is a sister to this question. I need a method or a trick to measure (or guess) how saline is my food using normal tools or substances available on the sup
I have taken elements of a number of different recipes and have developed my own recipe for potato leek soup. The ingredients are: Potatos Leeks Vegetable and
I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to
Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is any
When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add t
I am planning on defrosting some leftover turkey soup for supper tonight. To make it go farther I am planning on adding noodles to the soup in addition to some