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Yes, as does gravy and other things similar to it. If you wish to stay completely clear of meat you may wish to check the ingredients of products that are meat flavoured(although these don't always contain meat) and sometimes even fizzy drinks such as 7up as they can contain gelatine.

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Not very creative, I know, but good old grilled cheese is the way to go. Any kind of toasted bread would be good for that matter..

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Brine is homogeneous. Beef stew, sand and water, soil and raisin bread are all heterogeneous.

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If you're nauseated it might make it worse since it's high in acid. If you have a cold or the flu it's fine.

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they do have beef bouillon cubes at the supermarket,in the baking section.but its nothing like homemade.

reading the ingredient listing gives a good indication of the quality of the pre-made dried stocks and dried bouillon..in lesser quality stocks and bouillon . Salt is often high on the list, whereas your better quality canned/carton ones will often have meat or fat as a primary ingredient though those usally have to be refrigerated once opened.

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1 million

Thank you , DR. Evil , but inaccurate which is a good term to use for this question, since the number can vary due to the way the noodles are added to the soup , and the size of the serving . Maybe contact the maker they usually have taken the time to check on these things . They would prbably give a number -number.

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Any beverage that contains protein, carbs, minerals and vitamins, etc. is a food.

Soup is served as a beverage in Chinese culture, during the meal--not tea.

Soup is versatile. It can be served as a food and is most often classified as one, but it can be drunk as a beverage.

Think of it this way, soup is a combination of various sizes, flavors, and types of food floating in a complementative drink, which is why most people do not accompany their soup with a beverage. However, there are soups heavy, and thick enough to be considered a solid food, and ones light enough to, as mentioned above by another user, be considered a drink, such as broths.

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yes, :) tastes great when heated back up :)

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Either in a zip lock bag (try to get out as much air as possible). Another way is a plastic tupperware container.

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The smoky flavor cannot be removed from bacon or any other food to which smoke flavor has been added.

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I would say yes. My cousins were heating some up and we were out of milk and they used the (last of) half and half. They gave me some and were making faces and smirking. I think they thought it would taste nasty, but it was quite good.

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because all the water seperates from the seasoning and goes to the bottem. Then you have to wait until it cools off for it to be mixed again.

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I assume you are trying to make the stock for the soup first, correct?

Don't forget to brown the carcass in the oven for an hour at 350 or 400 degrees first before putting it in the stock pot. This isn't absolutely necessary but ,you will get a richer, better tasting product. And consider adding some canned chicken broth to the stock pot as well, that will also improve the final product.

You actually shouldn't BOIL the stock, you just bring it up to a boil, then turn the heat down to a simmer. Boiling is too quick, you want to slowly cook the carcass to get as much flavor out of the bones and any little pieces of meat, and you want to get as much of the gelatine as possible as well. So you simmer it, possibly for hours depending on the volume of bones.

There isn't a set amount of time you should cook it, what you are looking for is the results. So don't worry so much about time, other than periodically checking the water level, look at what is happening in the pot. (And here I'm assuming you're making either chicken or turkey stock.) As the stock simmers, it will turn from a light yellowish color to more of a caramel color. That's good. Once the bones simmer long enough, the connective tissue will break down, and the carcass pieces will fall apart. When the stock is caramel colored, or almost so, and the chicken bones have lost their original shape and connective tissue and fallen to individual pieces in the pot, the stock is ready.

You can either strain out all the vegetables and bones at that point and use the stock right away, or you can remove everything, turn up the heat and reduce the liquid to a more concentrated form. Or if you want, you can pour the stock into a container, and once it cools, place it in a refrigerator overnight, and the chicken fat will collect all at the top, and you can just scoop any excess you don't want off.

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It gives a great taste and also helps to form the texture.

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soup of what?

tomato are sweet if the are good, even onion, carrots many other vegetable; you need good ingredients

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I think the problem with boiling tomato soup is that a "skin" forms on top when it cools. That can be easily removed and the soup is not ruined at all.

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consomme, puree, veloute, broths, miscellaneous

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1. It is a thick (often creamy) soup
2. Potage (from Old French pottage; "potted dish") is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form into a thick mush.
3. It is a French soup usually pureed and often thickened with cream or egg yolks.

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no he did not

However, he created a famous pop art painting using the Campbell tomato soup label as his inspiration.

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I think you mean con⋅som⋅mé  [kon-suh-mey, kon-suh-mey] Show IPA –noun a clear soup made by boiling meat or chicken, bones, vegetables, etc., to extract their nutritive properties: served hot or jellied.

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Yes, we can easily buy it in Menlo Park CA..why not contact Campbell??

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About �2,500