My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking
I'm making a potato leek soup and I'd like to just throw all the ingredients into a slow cooker and go about my business, pureeing the whole batch and adding cr
What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wonder
I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the "liquid to bits" ratio is not particularly good and
I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and
I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook. Coria
Whenever I make pumpkin soup I always find it to be way too sour and I end up adding a Tbsp of brown sugar to correct. Are Pumpkins naturally tart, or is there
I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use tomato pas
I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative
I recently made lentil soup from a recipe that involved bringing the lentils to a boil and refreshing them before a more prolonged cooking together with the aro
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell
Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?): Can I safely double the cooking time? (In this case, it'
It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup. I can make a pret
I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste.
I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal
I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear o
I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a
I'm terrible at getting the right texture for soups and stews. Adding boiling water to adjust the texture right before serving is my usual response. Would this
My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme
I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise see