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Soups and Stews
Known for being a comfort food, soup is usually a stock or broth based warm meal. It can include a very large variety of ingrediants, including meats, vegetables, fruits, pastas, and grains.
1,560 Questions
Is vegetable soup a compound or mixture?
Vegetable soup is a mixture, because a compound is a combination of 2 or more elements, like water, (H2O), or glucose, (C6H12O6). Soup is a mixture of different compounds, like salt, (NaCl), water, (H2O), and vegetables, which have a lot of everything.
Those numbers are supposed to be smaller and near the bottom of the letters, but I don't know how to do that by typing.
What is the history of Won Ton?
once upon a time, there was this lady who was very hungry. You know? geeze, i dont know.
Why do you have to use cream of something soup in a casserole?
You don't have to, you can make your own casserole without the use of any prepackaged soups. The primary reason is that it is fast and easy. The soup mix provides flavoring and ingredients to the casserole without having to measure and mix a bunch of things that you would have to purchase separately.
It does tend to put a lot of salt into the recipe and the fat content is not usually good.
Boil water then put piece of cabage in. I enjoy putting carots and celery in mine. Also i but basil and pieces of tomato in mine.
How do you remove the smoky flavor from bacon and vegetable soup?
The smoky flavor cannot be removed from bacon or any other food to which smoke flavor has been added.
Why throw out the water after boil bones for 10 minutes when cooking bone soup?
Whom ever told you to do this does not know how to cook. If you are making soup, you want to keep the water because it will have all the flavor from the bones in it. You need to listen to a real cook.
What spice can you substitute thyme for in a beef stew?
Ground Rosemary
For pork, lamb or potato recipes, rosemary works well as a substitution for thyme.
If you like cooking traditional recipes from time to time, nothing says nostalgia like "penny" soup. It's a classic vegetable soup in which the ingredients are sliced crosswise, creating thin disks that look like coins. That's where the "penny" in the name comes from. Beyond being nostalgic, this soup is loaded with nutritious, good for you vegetables in a simple but flavorful broth. Your kids will love it once you explain that all those good veggies are nature's coins. What could be more entertaining?
The idea here is to choose smaller, less mature vegetables, clean and slice them crosswise about a quarter of an inch thick. This way most of them will look like varying sized coins -- and fit on a spoon. They'll likely cook somewhat faster, too. Although you can remove the skins from the potatoes , they will retain more of their nutritional value and be more colorful if you leave the skins in place.
Penny Soup Recipe
Ingredients
8 red potatoes, golf ball sized 2 sweet potatoes, small 2 carrots 1 celery rib, sliced 1/8 inch or thinner 2 parsnips 2 zuccinni 2 tbsp. olive oil 2 leeks, cleaned and chopped (Leeks are typically sandy, so break them apart and wash each rib carefully.) 64 ounces (8 cups) chicken broth or vegetable stock 10 small mushrooms, halved 1 bay leaf 1/2 tsp. Worcestershire sauce 1/2 tsp. black pepper 1/2 tsp. marjoram
Directions
In a large pot or Dutch oven, heat oil and add all the vegetables except the mushrooms. Cook on medium heat until the zucchini is limp and the leeks are glassy, about 5 minutes. Add broth, mushrooms, bay leaf, Worcestershire sauce, black pepper and marjoram. Simmer for 25 minutes.
Recipe serves 8
Recommendations: For a more complex (adult) flavor, and a heartier meal overall, sprinkle grated parmesan cheese onto each prepared bowl of soup. Serve with Italian bread or crackers. Topping the soup with seasoned croutons and then the cheese is also a tasty option.
Note: This soup is light enough to serve as a first course with fish, beef, pork or fowl.
