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| Use Soup Bases Instead of Bouillon
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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.
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| Posted on: 09/15/2009 | 3 Feedback(s) |
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| Broccoli and Cheese Soup
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In a stockpot, over medium heat, saute' the butter and onion until soft. Stir in the broccoli and cover with the chicken broth.
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| Posted on: 09/08/2009 | 0 Feedback(s) |
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| Soup Savvy
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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.
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| Posted on: 02/18/2009 | 2 Feedback(s) |
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| Sausage for Lentil Soup
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Does anyone know the best kind of sausage to put in lentil soup? if so what brand etc.
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| Posted on: 01/08/2009 | 4 Feedback(s) |
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| Thick Noodles for Soup
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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?
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| Posted on: 11/04/2008 | 13 Feedback(s) |
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| Keeping Soup Noodles from Absorbing Broth
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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?
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| Posted on: 11/02/2008 | 9 Feedback(s) |
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| Roasting Turkey Bones for Soup Stock
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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.
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| Posted on: 11/22/2007 | 4 Feedback(s) |
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| Stretch Your Canned Soup
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Top brand soups are getting outrageously expensive! Try extending them by adding an extra can of water and some powdered soup of whatever flavor you are using!
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| Posted on: 10/03/2007 | 3 Feedback(s) |
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| Improving The Flavor Of Soup
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Haven't had a hearty bean soup in a while - although the weather is warm, I'm making one for dinner. Will put baby spinach leaves in each bowl, then pour the hot broth on it to wilt them
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| Posted on: 06/25/2007 | 5 Feedback(s) |
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| Everything Soup
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This soup is easy to make when you don't have much in the house. Fry up some hamburger, add canned veggies like beans, corn, tomatoes or mixed frozen veggies.
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| Posted on: 04/18/2007 | 2 Feedback(s) |
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