Probably not. However cumin is sometimes a good substitute.
Maybe if you leave your soup out to long, According to Dr.Redi he made a thesis and bugs only come in if you leave your soup out to long.
Leave It to Beaver - 1957 In the Soup 4-32 was released on: USA: 6 May 1961
to THICKEN the bean soup. If you leave it covered, steam forms on the lid, which turns to water and dilutes the bean soup.
Yes soup pea seeds can be germinated indoors. If we provide the required parameters for seed germination to the viable seeds.
Ingredients1 cn 10 3/4 ounces condensedCream of Mushroom soup 1 c Milk1 tb Butter1 ts Salt3/4 ts Caraway Seed2/3 c Regular Rice2 pk Frozen Brussel Sprouts10 ounces each, cut in halfAbout 40 minutes before serving: In 12 inch skillet, over medium heat, heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally.
The spoon would probably be made of medal.
Sometimes the Chinese uses mango seed to make soup because it helps throat sore.
Leave it in The Fridge You Chicken Wing ;)
You can keep egg drop soup for two or three days. Be sure not to leave it sitting out for too long, and to store it in the refrigerator.
It will depending on the tempature. If you have it on a high tempature it will surely get hot quickly.
Do not leave the bean soup out all night.To chill the soup rapidly, put it in shallow containers that are not more than 3 inches deep and put those in the fridge. Or set the pot in a bowl of ice, stirring to evenly distribute the chill. Or actually add ice to the soup.
Whatever you do, don't pour very cold cream into hot soup; it will curdle and ruin the presentation. Even the freshest cream will curdle under these circumstances; it is not an indication that the cream is going bad. Gently bring the cream to room temperature or cool the soup first, or mix small amounts of cream into a small amount of the soup's broth, slowly adding a little of each, and then slowly pour the mixture into the soup.