Soups and Stews

You kinda cant, but you could make another Potato and Spinach casserole entirely with NO pepper and combine them .

A rich, thickened cream soup that is often made with shellfish is a bisque or chowder.

I can think of two delicious soups that are rich and creamy and have shellfish as ingredients called New England Clam Chowder and Lobster Bisque. There are many others, too

For sure. V8 has a few more ingredients than tomato but will give a better flavour than just tomato's.

It should be okay for a few days, I wouldn't eat it after a week though.

in 1904 it was around 16 million, but i dont know how much they sell today

OK well lts see the broth can consists of over 320 grams of sodium soup are salty like chicken noodle soup very high in sodium. when the noodle have sit in the broth for a long time the noodles began to adsorb the sodium. also think of the broth is still on the spoon. then you should consider that so my beast estimate would be around 256-200

Bigos.

Simmer it for an hour or two with the lid on. the soup will be pretty much unaffected, except that any vegetables will become too tender. Too avoid this, simmer the meat until tender, then add any vegetables and follow recipe from then on.

how many tomatoes in a 8 oz can of tomato soup

In the book Stone Soup the people of the village do not share their food. They are going hungry. They don't realize that they have enough food if they share.

When you mix distilled water with salt and soup, the result is dilute soup.

I would think that any air-tight, thick plasticcontainer would do for freezing lobster and any other seafood. I've heard that fresh fish do well totally emersed in water in freezer bags, so water will freeze around the fish (not easy to do, but I've done it with success). Remember that all fresh food has more flavor than frozen, although my ex made the most delicious corn chowder from frozen fresh-picked (IMPORTANT) corn from our garden, of course removing the fresh kernels from the cob. (Experts say that corn when picked immediately changes it's sugar to starch, so boil it or freeze it immediately.) For lobster, my guess would be to observe two vital things: no air inside the container; thick-walled container or freezer bag.

No. But they are very good for your health and it keeps lice away from you and your hair.

You could use a fat separator if you have one, or you could try to do it the old fashioned way with a ladel or a large spoon. But if you have time before you need the broth, there's a much easier way to do it: refrigerate the broth or stock overnight. The fat weighs less than the stock, so it floats up to the surface, turns an off white color and hardens, whereas the stock is a much darker color and usually gelatinizes. So you can just take a spoon and scoop the fat off the top, and can put the gelatinized stock in a saucepan and re-liquify it by warming it up.

I'll often do this with canned broth as well, refrigerate it the day before, then when I open the can the next day, I can just pick up the thin little piece of solidified fat off the top before I use the broth.

I think soup lines were the lines that people had to get in to get food from the soup kitchens. Just trying to help!

If the can is metal it wont matter if the soup is contaminated because metal + microwave = fire. And if it was in there long enough it probably would contaminate the soup but even if it didn't, don't microwave it out of the can.

May sound obvious but open it first otherwise BANG

I have heated soup and other canned foods over a fire while camping. You have to watch to see if the can has a plastic lining and it doesn't become damaged while heating.

Canned foods are typically heat processed after sealing in the can so as long as it is controlled there will not be a problem.

Golden mushroom soup and cream of mushroom soup are both mushroom-based soups, but they differ in their ingredients and preparation. Golden mushroom soup typically includes a combination of beef broth, mushrooms, and other seasonings, giving it a richer and more savory flavor profile. Cream of mushroom soup, on the other hand, is made with a base of mushrooms, broth, and cream or milk, resulting in a creamier texture and a milder taste compared to golden mushroom soup.

I don't know if it's true but I went to Red Lobster and they said that when they let it out they have to let the bubbles desolve before they put it back in. Hope that helped! :)

204 calories in 400 gram tin of cream of chicken

shop ham in small pieces. Add water, potatoes, celery. Boil water with ham, potatoes, celery, add seasonings and ingredients, after potatoes is done, add any type of noodles, I prefer the tini spagetty noodles. (soup noodles) add chicken bullion, tomatoe sauce (optional), add ground pepper, lemon juice...Enjoy it with some steam rice!

A shank is a leg. I leave the rest to your imaginatin.

ALOT i mean one cup is good for one person but if your talking about FIVE well that's just pretty much FIVE cups and if you ask me not many people will want this answer but its kinda interesting for potluck dinners and grandparents possible even moms and dads! i mean another good thing to think about is if the five people are going to have seconds or not! then your probably talking bout making a whole pot roast pan or dish or whatever you want to call it.Anyway if people DO read this answer to this silly question i hope you enjoy it!! and make some soup "Its good for ya!!"

The answer would be 7 cm by i dont know the answer to this. lol

It is solids floating in liquid.