I am making my Grandma's parsley soup - it's chicken stock, onions, potatoes, garlic and parsley. Since the whole combination is blended, can I use the parsley
From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin
I was hoping to make stew, but I made soup by forgetting to add thickener--my intended thickener was keto flour because, due to an autoimmune disease, I cannot
I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should
Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-b
I'm trying to reverse-engineer Trader Joe's garden vegetable soup. I have the full ingredients list and the nutrition facts. However, I don't know what ratios t
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables. I like to blend my soups up after to
Maybe there is good reason buffets seem to have the same short list of soups: they hold well ie flavor and color; do not separate or split; heavy ingredients do
Yesterday I decided I wanted to make a soup using dry black beans. At 11:30 I started soaking them in a glass container and transferred them t
I have a lot of yellow mustard (think French's brand, nothing fancy here) and am looking for ways to quickly use a lot of it. One thought that came to mind was
I've been making a tried-and-true lentil soup recipe for many years and I now for dietary reasons have to eliminate one ingredient, tomato paste (or any
Both my mother and grandmother, both now long passed away, would be horrified if when soaking beans, pulses, barley, lentils or rice etc. overnight for a soup o
I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredient
Many brands such as Campbells, Batchellors and Heinz all have a distinct "mushroomy flavour" in their cream of mushroom soup that I can never quite imitate in m
I canned mushrooms with fruit fresh. They have a very acidic taste - tart not sweet. Can I fix them or make a soup from them to salvage the batch?
There may be many recipes for vegetable stock in Italian cuisine, but which is the simplest requiring the fewest ingredients?
Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube
I got excited recently because I had a savory 'pumpkin soup' that wasn't sweet at all and googled the recipe, which had Hokkaido squash. Is Hokkaido squash defi
We have a local soup kitchen that provides 24 ounce containers of soup. There is no nutritional profile posted on the containers, and I'm curious as to how much
In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine. However, it seems that wine