I'm interested in attempting to make borscht similar to the type that gets sold in fast-food restaurants in Asia (or at least Hong Kong). I've found several rec
When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around. When I make the soup, I usually s
For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it reall
I want to make green tomato soup but the recipe I have calls for creme fraiche. I cannot get creme fraiche. Will using heavy cream as a substitute smooth out th
I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the
I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe). A
I just created an oyster mushroom chowder with a cashew-cream base for my vegetarian wife who can't do dairy. It turned out OK, but I overdid the celery and i
I'm toying with the idea of making some soup - just a simple one. The recipe call for boiling/simmering a pig-knuckle for about four hours together with a laur
When preparing a soup, the spoon which I use to stir the soup with, often falls in. Is there any way to prevent the spoon from falling into the soup?
There's this belief in my family that leaving the ladle in the soup is bad, but nobody actually seem to know why it would be bad; it's really just a persistent
I am a student with no cooking experience and a very low budget. The former forces me to cook as cheap as possible and I think soups in general are the most cos
Can lemon juice be used as a natural preservative for soups? Additionally, Russian soup Borsch has a lot of cabbage in it, as far as I know that makes it las
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were
I made sausage and corn chowder the other day. I added both corn starch and Knorr's instant leek soup as thickeners. It simmered over the stove for 25 mins. I t
I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock).
I've heard from some that soups should be left with the lid slightly ajar when still left on the stove (heat off) because the soup can spoil when the lid is lef
What can I use as a substitute for 1/2 cup of barley in a 2 quart soup?
I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I ha
I like to make noodle soups. Chicken noodle, pho, k'tieu, soba, and so on; there are many different types of noodle involved. In every case, if the soup goes in
I have made banana flower soup 3 times now. The first time it had a nice, unique warming/comforting flavour. The second time it was inedible. The third time it