I've cooked a large pot of soup for myself. I know it'll take me at least 3+ days to drink it, and I don't like to drink it after 4 days because it sometimes sm
Sometimes it is nice to just grab ingredients from the pantry / freezer and throw things into a pot for a quick "homemade" soup. Typically quick soups like this
The chicken in my chicken soup turns into little stringy pieces--i.e. it doesn't stay in nice bite-sized pieces. It happens in chicken/rice and chicken/noodle
I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used:
From times to times, I make this soup that consists of 90% onions and 10% green pepper/garlic/white cabbage/carrots. Not matter how much water I add to it, it a
I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally a
I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cu
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and variou
I was making homemade vegetable soup. I had used 2 pint jars of home-canned tomatoes then accidentally added a jar of home made salsa. My daughter hates salsa s
In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique)
I recently moved, and during the process I stored some things (canned soup for one) in a non temperature-controlled storage unit. As you know this winter has b
I occasionally make soup and then freeze it in separate containers to be eaten at a later date. Most of the time I keep one or two servings in the fridge to use
I do a lot of backpacking, and I usually buy freeze dried meals, like these ones. This year I would like to make my own dried meals. I know how to dehydrate m
I want to make ramen, in particular, tonkatsu ramen. My cookbook is in Japanese and even though I'm reading everything else fine, a part of it is confusing me (
Can vichyssoise (cold potato soup) be prepared ahead, refrigerated and the cream added the next day?
My son just got his braces adjusted and in a panic to make him a lunch for school, I made the following soup in my vitamix with what I had on hand. The problem
I got a fish-and-pickled-cabbage soup the other day at a Szechuan restaurant that had these things in it that looked kinda like this. They were translucent off-
I have an old jar of 9 bean soup mix which is basically dried beans. In order to cook them, they must first be softened and according to some prior research a f
In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What ca
One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridg