A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.

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10
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4answers
599 views

What is the fastest way to cool hot soup? [duplicate]

I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I would like to know if there are better methods/techniques out ...
1
vote
1answer
46 views

Dutch savoury spices and herbs

My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to get the taste right we'd really ...
0
votes
1answer
28 views

Skin on black bean soup

Sometimes when I make black bean soup it forms a skin. Why is this? Ingredients are: beans, olive oil, salt pepper, garlic, cayenne pepper, and cumin.
15
votes
6answers
2k views

When turning instant soup into liquid soup, how can I optimise dissolution?

At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find ...
2
votes
1answer
47 views

How to get frozen soup to not be chunky?

I usually do this simple soup. Not sure if the ingredients are relevant here, so I might as well enumerate them: potato, onion, courgette, leek, squash and carrot. Once those have cooked, I then ...
2
votes
1answer
99 views

I am looking for a gluten free alternative to farro

I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe? Perhaps a wild rice maybe?
4
votes
2answers
72 views

How to keep wild turkey meat moist

What some effective techniques to ensure that wild turkey legs, wings, thighs stay moist when cooking them off for soup?
3
votes
3answers
60 views

Hamilton Beach 5 qt Slow Cooker Bad taste and smell

I have purchased a Hamilton Beach 5 qt slow cooker. Made Wild Rice Chicken Soup in it for 7 hrs on low and after 4 hours I checked it and tasted. Delicious. 3 hours later I shredded the chicken and ...
2
votes
2answers
209 views

How does gumbo spoil while still cooking?

I'm new to new to New Orleans style of cooking. I heard that gumbo spoils while still cooking. Is this true. I'm confused. Any answer would help.
0
votes
1answer
72 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
0
votes
1answer
331 views

Soup 'fork' source

So, this is more a question about food etiquette/trivia than cooking, but this community seemed to be the closest fit. Is there a specialized fork-like utensil that was used for soup in western high-...
1
vote
1answer
54 views

Why did my shrimp bisque turn out so broth like?

I made a shrimp bisque today. But it came out extremely thin like a weak broth as opposed to thick like a decent bisque should be. I think the problem lies here: Now, the recipe calls for the ...
1
vote
2answers
108 views

Chicken sticks to bottom of pan when I boil bones for soup

I like to make what I call boiled bone soup. The leftover stripped chicken carcus is broken up and boiled with leftover veg and stuffing with some seasoning to produce a stock. I seive this, add the ...
0
votes
0answers
15 views

Potato Soup; Left Out Overnight, Refrigerated ~10 Days; Safe to Eat? [duplicate]

Most of the answers I'm seeing on this and other sites tend to address the question of food safety from a meats and/or canning standpoint. None of them appear to answer this question from a ...
3
votes
1answer
45 views

Doubling a soup recipe with a smaller than necessary pot

In doubling a squash soup recipe, I've got all the ingredients in the pot except for the doubled amount of liquids (broth and water). I wonder whether I can wait to add the remaining 5 cups of liquid ...
2
votes
2answers
101 views

Help me rescue my bland soup

Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the ...
1
vote
1answer
3k views

Substitute for celery in soup

I'm making this Creamy Chicken and Mushroom Soup recipe and I wanted to know what can I use as a substitute for celery because it'll be difficult to get it before tonight.
0
votes
1answer
95 views

When should I add meat/vegetables when cooking congee?

Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letting it cook until the rice has broken ...
5
votes
1answer
574 views

What is the best variety of rice or preparation of rice to use in soup?

I've made chicken rice soup several times in the past and I've always ran into an issue of the soup coming out too starchy/thick because of the rice. Or in the worst case scenario when I added too ...
2
votes
2answers
141 views

Why does fish broth made with frozen fish lack flavour?

I do not know culinary terminology; so I use 'piscine' to mean 'with a positive flavour of fish' (because 'fishy' connotes negativity). My friend drank some flavorous fish soup with a milky white ...
1
vote
0answers
21 views

What can be used instead of cheesecloth? [duplicate]

My father is cooking a soup, we don't have a cheesecloth and he wants to clear the soup.
2
votes
1answer
98 views

Does vegetable soup made with chicken stock last longer if the stock was made fresh vs from a stock cube?

My son made some vegetable soup at school this morning and it's been sitting unrefrigerated in a sealed container all day (~10 hours). The soup used chicken stock as a base. In trying to determine ...
5
votes
2answers
135 views

The pressure cooker gauge was wrong for cans of soup I processed in the past 5 weeks. What can I do with the soup?

I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that 15psi on this pressure cooker is ...
1
vote
2answers
96 views

Making broth more filling? [closed]

When I make a soup (planning on making a chicken soup tonight) I use chicken broth, creamer, and various seasonings. I love when I eat soup that has a filling broth because I always serve more broth ...
1
vote
0answers
17 views

Crockpot soup issue [duplicate]

I fried hamburger up and planned on making hamburger macaroni soup in my crockpot. I put the cooked hamburger in the crockpot, added uncooked noodles and the tomato sauce. Turned crockpot on low ...
4
votes
1answer
496 views

Fixing a beef broth with too much celery seed

I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and about 4 quarts of water. I didn't ...
2
votes
0answers
66 views

Accompaniment for salty soup? [closed]

I've made a soup that has a fairly salty, this is by design. The taste of the soup has turned out well. What I'm looking for is a good accompaniment or palette cleanser to counter the salt but ...
2
votes
4answers
504 views

Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from ...
0
votes
0answers
57 views

Will Simmering Help/Harm Pumpkin soup?

I am making cream of pumpkin soup. I need to go do the weeks shopping and also get the cream I forgot. (Cream is added in the last step of my recipie) The recipie I am using calls for it to be ...
2
votes
3answers
103 views

Can I slow cook in short intervals?

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...
6
votes
2answers
1k views

Keeping noodles from absorbing all the soup

I cook in the summer for a week for about 30 people,and we serve buffet-style over the course of about an hour. This summer, my plan is to make lemon chicken orzo soup for one of the meals. However, I'...
1
vote
1answer
230 views

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...
0
votes
0answers
24 views

How safe is it to leave soup food out? [duplicate]

I'm well aware that bacteria can grow on food left out overnight and should probably be thrown out afterwards. But, what about in instance of soups or stews, where the soup/stew goes directly from the ...
1
vote
4answers
2k views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
1
vote
0answers
37 views

Tomato bisque soup too sweet [duplicate]

I was making this tomato bisque and the recipe called for 1 cup sugar so I thought I added 1 cup of sugar. But what I added was 1 cup of truvia, an artificial sweetener so my 1 cup of sugar is really ...
2
votes
1answer
3k views

How do I prepare fresh clams for clam chowder?

I regularly prepare New England-style clam chowder with all fresh ingredients except for canned clams which I use out of convenience. I have been feeling guilty of trying to pass my recipe off as "...
5
votes
1answer
1k views

Tsukemen ramen broth/soup

I have tried the Tsukemen type ramen a few times and I find it fascinating. I want to be able to make it myself. My questions is: How exactly is it made? Is it made by simply reducing other ramen ...
10
votes
5answers
1k views

Skimming foam from stock without removing floating spices

When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so ...
6
votes
4answers
3k views

Can I replace flour in a soup recipe with a 1 to 1 gluten free flour?

I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/4 cup all-purpose flour. Would it be ...
4
votes
2answers
612 views

I accidentally boiled away most of my soup, what can I do to recover it?

I wanted to reheat my chicken tortilla soup and walked away and forgot about it. When I went back to the stove very little liquid was left in the pot, it was practically all boiled away. I used a ...
1
vote
1answer
65 views

Which red pepper to use?

I am making clam chowder and the recipe calls for black pepper, salt, parsley and red pepper (1/2 t). SHould I use ground cayanne pepper or red pepper flakes?
5
votes
2answers
906 views

Is there a reason to not add salt when making a soup?

On several occasions I have had friends make soup without salt and then tell me that salt should be added only when the soup is served. I've read Why is it important to add salt during cooking? But ...
7
votes
1answer
289 views

How do you stop banana flower soup from tasting astringent?

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 was almost inedible. The recipes I have ...
17
votes
1answer
1k views

How do canned soup companies keep their noodles from absorbing all the liquid in the can?

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 into the fridge, the noodles absorb all ...
3
votes
1answer
110 views

Using sauce as a soup base

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 have on hand work for this (just an ...
0
votes
2answers
20k views

What can substitute for barley in soup

What can I use as a substitute for 1/2 cup of barley in a 2 quart soup?
7
votes
3answers
1k views

Leaving the lid open in a soup

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 left completely closed, so you need to 'air'...
4
votes
3answers
2k views

How to prevent dry chicken in soup?

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 sauteed the veggies in butter and ...
12
votes
2answers
2k views

Why did my chowder turn out watery?

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 thought it may have been too thick, but I ...
9
votes
2answers
408 views

How long could a meat-based broth be held safely near 180F/82C?

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 to be held constantly at a safe hot ...