Soups and Stews

Cream of mushroom has very few carbohydrates. This is because the bulk of the soup is heavy cream. There may be variations of the soup where the bulk of the soup is a roux, which is a carbohydrate-rich ingredient.

Wombat

Dingo

Platypus

Emu

Blue tongue Lizard

Echidna

Koala

Apparently not. I haven't seen it anywhere for many years. Too bad as it was marvelous.

most of the time they are just ingredients, though sometimes some ingredients symbolize either feelings or actions (very rear to find an ingredient that symbolizes an action)or sometimes ingredients symbolizes something from the past, or myths that have been told about that certain ingredient, e.g. honeysuckle is said that it gives exotic dreams.

Take 2 large potatoes, peel and put them in whole into whatever you are making. The potatoes will absorb the salt. It may be possible to "thin" the salt out by adding water or stock and then "re-thickening" with corn starch and water to restore consistency. A bit more seasoning (other than the salt) may be required.... Bon appétit! You can also add some bread to absorb some of the liquid, remove bread and then add either red currant or cranberry jelly to the gravy this is both tart and sweet and works well in most brown stocks or gravies

There are some great sites out there that have tons of menu ideas.

Why would you do anything with the chicken but cut it up into bite sized pieces and put in back in the soup where it belongs? If you don't like chicken in your soup then use other types of chicken parts to create it! After you've taken all the flavor out of it by making soup all you can do is maybe use it for chicken salad, but that's about it. The herbs you used in the soup are going to flavor that chicken and render it all but useless so making Burritos or A'la King , Pot Pie and even tossing some in with a tossed salad is all but ridiculous. You'll never have the flavor you're looking for because you need other flavors infused into the chicken and it needs to be prepared just for those things. Eating a burrito with boiled out Chicken strips in it is not at all appetizing. You might be able to eke out a Pot Pie or A'la King recipe but for the herbs you've used. They're similar but a bit different still. You need liquid for both so at least use some of the broth from the soup for the cream sauces you'll need if nothing else!

it is probably mushroom soup, but get a friend to check first

Greece.

When cooking with normal milk it will curdle. Always use evaporated milk in recipe when possible. Evaorated milk can be used instead of cream as it is lower in fat. however if substituting evaporated milk with regular milk, remember that evap milk is called evap milk for a reason. for 1 Cup of regular milk, you must only use 1/2 Cup of evap milk and 1/2 Cup of water. mix the 2 together and it should work in the recipe. i have never had a problem with this.

Yes, you can make chicken stew with leftover chicken soup, as long as the soup was stored properly after cooking in the refrigerator. I wouldn't use it if it has been refrigerated two to three days at the most.

Mustaches often cover the mouth area. This means that a soup spoon entering the mouth would be likely to touch the mustache. This means that the mustache is covered in soup, and the soup tastes like mustache.

good question. i have actually researched this and i have found the answer for it recently. well it all depends on what kind of sauce you have or use. But normally up to a week. hope this helps.

It refers to the New Deal programs that were established to counter the Great Depression. The numerous abbreviations used for the numerous number of agencies led to the reference "alphabet soup"

One uses heat-proof utensils to stir foods that are cooking. Wooden spoons and spatulas have been used for many centuries because they are durable and their handles remain cool to the touch. Metal utensils with heat-proof handles are also popular and durable. In recent decades, silicon utensils have become increasingly popular.

The calories content of one cup of bean soup is determined by the type if beans used, the total ingredients added to the soup, and the weight/quantity of all the ingredients, Please feel free to ask the question again and include more detail. Alternatively, if the bean soup came from a can, packet or carton, the calorie content is usually listed in the container.

I would not keep any soup in the fridge more than 4 days. I generally prefer to freeze leftover soup then I can leave it 3 months.

Vanilla, Chocolate, Caramel, Banana, Oreo, Cheesecake, Lemon, Peanut Butter, Fudge, Tapioca, BEEF JERKY

Once you've made it, it's generally too late. Your best bet is to let the stock or pan drippings settle and spoon off the excess fat before you make the actual gravy, if you're looking to make it less greasy.

They get it shipped in from a company. it is not homemade.

yes

They make stock out lean beaf and heavy bones its discusting!

Mass produced soups are actually made very similar to home made soup but in much larger equipment. Unlike your home, factories have onsite inspectors who monitor health rules and ensure those rules are followed. Appropriate stock is made, fresh ingredients are added and the product is canned and heat treated to kill any possible bacteria.

One of Conant's first acts as CEO was to reorganize the North American arms of the company into two distinct business entities with their own executives--North American Soup and North American Beverages and Sauces.

I've never heard of a bar of SOUP. I think you might mean a bar of SOAP. They're two VERY different things, you know.