Soups and Stews

The word "mulligatawny" comes from Eastern India
what is the meaning of mulligatawny

Yes; It'sa heterogeneous mixture

la soupe (fem.) is the French spelling of 'soup'

There are a number of websites that have information for those wanting to start a cabbage soup diet. One can find information on 'Web MD', 'cabbage-soup-diet' and 'Wikipedia'.

Thawed beef soup should be good refrigerated for 3 to 4 days.

Abel and Cole actually deal in vegetables. Whilst their website offers several recipes for different stews, they do not produce any stew of their own.

I don't know why "they" do. most people don't.

Minestrone soup is pretty easy to make because it's a one-pot meal. I have a recipe that I make all the time - it's easy, delicious and healthful. Here it is: Chickpea and Cannellini Minestrone Ingredients: Extra virgin olive oil 1 tsp. dried rosemary 1 medium onion, chopped 3 garlic cloves, minced 1 bay leaf 1 14-oz. can chickpeas, drained and rinsed 2 14-oz. cans cannellini beans, drained and rinsed 1 medium carrot, chopped 2 celery ribs, chopped 1 14-oz. can diced tomatoes 8 cups vegetable broth 1 lb. kale or spinach Salt and pepper 1 cup ditalini or tortellini pasta Romano cheese Directions: Heat oil over medium heat and add rosemary, onion, garlic, and bay leaf over medium heat. Add beans, carrots, celery, tomatoes, broth, and kale. Season with salt and pepper and bring to a boil. Stir in raw pasta and return to a boil. Cover, reduce heat, and cook for 10 minutes (or until vegetables are tender and pasta is al dente). Remove soup from heat and adjust seasonings, as needed. Sprinkle servings with Romano cheese. PS - I also posted this recipe on my blog at http:/www.desperatelyseekingbalance.wordpress.com. I'll be posting more healthy recipes in the future. Check it out if you want! :)

It may contribute to high blood pressure due to the large amount of sodium in the soup.

Well, it's always better to make a soup without the pasta, and just add cooked pasta when you're going to eat or re-heat.This ensures you wont have "canned soup mush noodles" but fresh tasting pasta. That being said, like most prepared foods, a week is usually good for refrigerated foods, but sometimes pushing it. You have to remember that bacteria is constantly growing in the foods we make. Refrigeration drastically slows the process , but eventually, you have a science project. The most important thing to do if you cook anything to eat later is to cool down the food as rapidly as you can to get it through the "danger zone" as fast as you can. This is the time spent between 70c and 20c when bacteria multiplies at exponential rates. Minimize that time and the bacteria count and you extend the refrigerated life of your soup. The best tip I can give you is to just add half of the water to the soup when making it and add the other half in the form of ice before storing it. Ice baths combined with frequent stirring works well, too. Improper cooling of food is the #1 cause of food-born illness.(approx. 80%)

Yes, you can make a diet solely focused around soup. With work, you can get the nutrition and fiber your body needs by eating healthy varieties of soup with quality ingredients.

A 'pulse' is another name for any kind of bean, so you may mean 'bean soup'.

The "Classic" label only has 4 colours: Red, Black, Gold, and White. However, some of the newer labels have 6 colours: Red, Black, Gold, White, Blue, and Yellow. The newer labels came into effect in 1999.

In Camden, New Jersey.

Campbell shows this information on every soup label.

Stock is made from bones and cooked long and slow to extract flavor and nutrients from the bones and any meat and fat left on them. ... Meanwhile, broth is traditionally made using meat, vegetables, and seasoning. Because it already has seasoning, it's more palatable when consumed straight.

It could possibly have some herbs, which are plants. For example, parsley.

I think the correct answer is that the Campbell Soup company's advertising department came up with the design sometime in the early 1900s.

See Related Links for some pictures and historical information.

I think it's an insulator

cool

Pearl barley does not need to be soaked but it will be fluffier if you can soak it for at least 4 hours or ideally overnight.

Portion the chicken into 8, two drumsticks, two thighs, two wings with half the breast, two breasts, dust the chicken with seasoned flour, and shallow fry in hot oil, to brown off and seal the meat, add chopped veg, and stir, then add 2 pints of stock, bring the stew to the boil and simmer for an hour. Result bone in chicken stew.

The recipe for the jumpy stew is 3 bluish purple roses.