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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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
4answers
28k views

Can I blend hot soup in a ninja? [closed]

I want to make broccoli cheddar soup tonight and it says to blend the stuff after you add the broccoli. I have a blender but it sucks and would rather use my ninja. Can I put hot liquids in this? How ...
2
votes
1answer
41 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 ...
0
votes
1answer
90 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 ...
2
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1answer
41 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?
10
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3answers
3k views

What is a “soup chicken”

How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got ...
4
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2answers
68 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?
5
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6answers
16k views

How do you properly soak and cook barley?

I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a ...
10
votes
6answers
61k views

Can I add uncooked noodles directly to soup?

Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
6
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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 ...
0
votes
1answer
165 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 ...
2
votes
1answer
81 views

Is there a way to tone down the flavor of celery in an Oyster Mushroom Chowder?

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 it tested strongly like cream of celery ...
3
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3answers
55 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 ...
0
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1answer
69 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 ...
2
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2answers
201 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.
2
votes
2answers
131 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 ...
5
votes
4answers
1k views

Freeze Soup very quickly Without Destroying the Content In Fridge?

I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I ...
9
votes
10answers
18k views

Soup is too salty!

I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?
14
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5answers
11k views

Ham and Pea Soup with whole dried peas instead of split peas?

I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding ...
20
votes
10answers
39k views

Difference between soup and stew

What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
8
votes
5answers
45k views

Why won't my beans soften?

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 few methods exist, though the most common ...
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 ...
1
vote
1answer
47 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 ...
2
votes
1answer
2k 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 ...
4
votes
4answers
6k views

Why does my minestrone soup end up with so little liquid?

I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the "liquid to bits" ratio is not particularly good and there is not enough liquid to really ...
1
vote
2answers
88 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 ...
4
votes
6answers
22k views

Too much sugar in soup — how to make it less cloying?

I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given ...
2
votes
1answer
4k views

What is the correct consistency of a cream soup?

Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...
6
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4answers
8k views

Can I freeze soup in a pot?

Can I freeze soup in a pot (I believe it's made of stainless steel)? Are there any health risks? Is there any risk of damage to the pot?
4
votes
3answers
398 views

Any tips for degassing blended soup?

I find creamy soups and many other thicker liquids too fluffy for my liking after blending. I could do it the old fashioned way by forcing through a mill/sieve; must I? Any other tips to knocking out ...
0
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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 ...
12
votes
5answers
42k views

Why heat soup in a blender?

Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender. Each time one of the main selling points for them is that the blender is so powerful ...
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 ...
6
votes
1answer
1k views

Doubling a batch of soup

Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?): Can I safely double the cooking time? (In this case, it's a split pea soup, dried split peas - ...
2
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2answers
99 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
1k 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.
5
votes
6answers
3k views

How do I reduce the lemon acidity in apple soup?

I have just made an apple soup that has lemon juice in. The problem being the lemon tartness totally overpowers the soup. How do I neutralise this???
5
votes
1answer
426 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 ...
3
votes
3answers
53k views

Too much pepper in soup: any way to fix?

I added too much ground black pepper to my soup (was actually following a recipe for once, while I usually season to taste) - is there any way to rectify this other than diluting it? I think I vaguely ...
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
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1answer
88 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
127 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 ...
27
votes
3answers
20k views

Never ending soup; is it actually safe?

In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available. Normally the pot was ...
2
votes
4answers
418 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 ...
1
vote
2answers
87 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 ...
3
votes
3answers
17k views

Oops! Too much hot pepper. Now what? [duplicate]

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 can I do to remedy the soup? (Obviously, I can cook another ...
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
412 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
63 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
9answers
26k views

What can I do to add more flavor into my beef barley soup?

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef ...