Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with th
How do we thicken noodles soup without using cornstarch? List of ingredients at hand: Onions Tomatoes Worsterchire Sauce Soy Sauce Salt Ginger& Garlic(fres
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars an
This question is essentially the reverse of this older one. Can I safely substitute canned pumpkin for fresh pumpkin in a pumpkin soup recipe? If so, should I e
If I immerse salmon in a bowel of water and microwave it I notice that a white froth quickly rises and builds to the top of the water. After the salmon is cooke
I love making soups in my crockpot. SO, I make it, starting with the crock on High. After about an hour, I drop it to low (middle setting), and let it cook. (I
I go to a food cart regularly and I've had this red lentil soup before but today I noticed that the minced onions were really crunchy but didn't taste strong as
I put too much red wine in and it tastes like tomato and wine. I need more of the rich beef flavor back but it is a little salty, will low salt beef stock fix i
Just curious, no other answer seems to be specific. I'm not looking for a discussion here, just an answer and an explanation.
http://www.food.com/recipe/chicken-garlic-soup-32282 They haven't mentioned which flour are they using. Because I am health conscious, may I add whole wheat fl
I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christm
I've just made a big batch of soup but the curry flavour is too subtle, how can I spice it up at this stage please?
I made a potato, parsnip (and 1 apple) soup. I put in a "bunch of parsley tied in a packet." The soup is too powerful. I am not sure if it is the parsnip (si
I have a "ThermoResist Glass Blender" attached to a mixer. It is supposed to be safe for blending hot liquids. I'm rather new at this and I'm not sure about how
I'm an avid crock pot-ter. My favorite recipe by far is my dad's famous chicken soup. It calls for bone-in chicken. I usually use drumsticks because that is wha
I am making French onion soup, and it calls for sherry. What would be a good substitute for the sherry?
I am wanting to make a spicy Korean soup broth and the recipe calls for ground pork. I was wondering how long the cayenne peppers would extend shelf life of c
I'm currently struggling with overcooking small fish so trying to use a thermometer to check water temperature. The thermometer I currently use However it say
The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcom
I blend up meals for a family member who has trouble swallowing, which are made partly of tinned beef curry, tinned lentil soup, olive oil, peas/broccoli, tinne