|
|
Showing 1-10 of 26 Articles
|
Next 10
|
|
 |
| Remedy For Burnt Soup?
|
|
I made a huge pot of vegetable soup and the bottom scorched. I removed the soup, cleaned the pot and put the soup back in, but it tastes like burnt soup. How do I get rid of that taste?
|
| Posted on: 11/16/2009 | 0 Feedback(s) |
 |
|
| Add Pumpkin to Turkey Soup
|
|
If you are planning on making soup with leftover turkey this Thanksgiving, here's a tip for adding a little extra nutrition for your family. Put into the soup pot 1 cup of plain pumpkin. No one will ever know it's in there.
|
| Posted on: 11/13/2009 | 1 Feedback(s) |
|
|
| Save Vegetable Cooking Water for Soup
|
|
Cook fresh or frozen vegetables in water. Once vegetables have cooked, drain the water into a large container in your freezer and add to it every time you cook more vegetables.
|
| Posted on: 11/09/2009 | 1 Feedback(s) |
|
|
| Use Soup Bases Instead of Bouillon
|
|
Bouillon cubes are basically flavored squares of salt, whereas the paste bases are not as high in salt, and impart a much better flavor. You only use one or two tablespoons and the bases come in beef, chicken, mushroom, lobster and endless other varieties.
|
| Posted on: 09/15/2009 | 3 Feedback(s) |
|
|
| Broccoli and Cheese Soup
|
|
In a stockpot, over medium heat, saute' the butter and onion until soft. Stir in the broccoli and cover with the chicken broth.
|
| Posted on: 09/08/2009 | 0 Feedback(s) |
|
|
| Soup Savvy
|
|
I save all veggie peels, cooking water, cores, meat bones, etc., and always have a pot simmering on the woodstove. I am assured of having homemade soup stock on hand at all times. However, as much as we love it, my finicky teenaged daughter refuses to sample my soups du jour.
|
| Posted on: 02/18/2009 | 2 Feedback(s) |
|
|
| Sausage for Lentil Soup
|
|
Does anyone know the best kind of sausage to put in lentil soup? if so what brand etc.
|
| Posted on: 01/08/2009 | 4 Feedback(s) |
|
|
| Thick Noodles for Soup
|
|
I am looking for a thick noodle to add to chicken noodle soup. I've had it at restaurants; it's like a thick fettuccine noodle. Any ideas?
|
| Posted on: 11/04/2008 | 13 Feedback(s) |
|
|
| Keeping Soup Noodles from Absorbing Broth
|
|
I made homemade chicken noodle soup. After storing overnight in the refrigerator, I noticed the noodles had absorbed most of the broth. How do keep this from happening?
|
| Posted on: 11/02/2008 | 9 Feedback(s) |
|
|
| Roasting Turkey Bones for Soup Stock
|
|
Turkey soup is a thrifty, nutritious way to take care of that left over bird. There's always something left! Remove the meat from the bones, as soon as possible to preserve the flavor and quality. Place the leftover bones on a cookie sheet, and roast them at 325 degrees F. for about 25 minutes.
|
| Posted on: 11/22/2007 | 8 Feedback(s) |
|
|
|
|
Showing 1-10 of 26 Articles
|
Next 10
|
|
