In general, the liquid being used for the soup hasn't emulsified with the fats and/or other ingredients. That's the short answer. When making soup that may separate (that being, any soup that is meat-based), you should allow enough time for the soup to fully emulsify. If you try to make it quickly, the liquid won't have enough time to fully blend with other ingredients and you'll be left with heavier ingredients sinking, the liquid portion (broth, wine, beer, water) remaining below the fat layer which floats to the top. If that happens, plan on staying next to the stove and stir the soup constantly over low heat to force emulsification. You'll notice at some point that the liquid has become thicker; it's at this point that the meat and other ingredients have "become one" with the liquid. The soup may again separate if refrigerated but if you serve it the night you make it, you shouldn't notice any separation that detracts from the flavor and appearance of the soup.
If you're making a cream-based soup, you can force emulsification by creating a roux (a flour-based thickening) that will be added with other ingredients. The roux will act as the emulsifier and your liquid will become smooth and well-blended.
Something that makes soup thicker
Because it makes soup.
Soup is a mixture, because you can physically separate its components. For example, in a vegetable soup, you can use a strainer to separate potatoes, barley, carrots and other vegetables from the liquid component of the soup. Table salt (NaCl) would be a compound, because you can't just physically separate the sodium from the chloride, you would have to use a chemical process.
you use a sieve ?
You could use a sieve or strainer to separate the rice from the dried soup mix. Just pour the mixture into the sieve and shake it gently to separate the two components.
makes you feel better
That depends on the company that makes it.
Chicken Soup for the Soul - 1999 Who You Are Makes a Difference was released on: USA: 16 May 2000
Take a filter and filter it
Yes. No other soup makes it taste so good...
what makes wedding soup spoil? made wedding soup, wednesday, ate a bowl...good. friday, today the soup smells terrible.. what could have gone wrong/
Yes, the word "soup" has a short vowel sound. The "ou" in "soup" makes the /ʊ/ sound, which is a short vowel sound.