Soups and Stews

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.

You should wrap soup for take out in a plastic container with a tight fitting lid. Or, you can pour the soup into a bowl and cover it with Clingfilm.

Yes - broth is not as rich as stock, which is boiled for hours to extract the most flavor from the meat/bones/vegetables it is made from. That is why broth is typically less expensive than stock. Both can be used to make soup from - but stock will produce a richer flavor than broth.

Unless your recipe is very strange, the soup is probably spoiled if it has come stinky. Contaminated soup won't necessarily be stinky.

Taken in its simplest form, vegetable soup would represent a mixture, since it takes each different and separate vegetable to make the soup a delectable food. There may be some mixtures going on in the liquid portion, but each of the solids are separate and independent of the others.

think about how many sharks people catch. there aren't many people doing that and there are limits on the number and type of sharks you are allowed to catch. then think about all the work that catching a shark would take. so you are out on a boat catching sharks either one by one or on a line with a bunch of hooks, you cant use nets that would be killing a lot of other fish and animals. then you catch a shark and you cut off its fins. so each shark only has a few fins. so each fin takes a lot of work and resources (money) to get.

Yes, you can.

Because they are easier to grind up and more delicate so better for eating.

The sun is not like a boiling cup of soup because the sun is 1000 more degrees unless the soup is really hot.

Yes. Peeling the potato and halving it will speed the process.

Yes they are. But I consider it animal cruelty because people catch these sharks and cut off their fins while they are still alive, then throw the poor thing back into the water still alive to drown and die.

you find a recipe you like look at the serving amount and divide 120 by the serving amound and then multiply the ingredients by that number. Ex. favorite recipe: 2 eggs; one cup flour serves 10 120/10=12 2*12 =24 eggs; 1*12=12 cups of flour

I see it in almost every grocery store I visit.

Among several bases you may use a roux base with cream, a roux base with rendered veal (or fish, seafood, fowl or meat, vegetables or even fruit) stock, or you may use egg yolks as a thickener (not recommended for a first attempt). The flour/butter combination constituting the roux can be kneaded together in equal parts and rolled into small golf ball size shapes, thereby forming a buerre manie and adding as many as needed to thicken the soup. More cream and butter may be floated on the soup at the end, and the entire mixture may be refrigerated several hours in advance of serving (freezing not recommended). Whole books are written on this subject, but for sources of excellent theoretical and practical explanation plus good recipes you cannot do better than refer to The Joy of Cooking (original authors were Rombauer and Becker) or one or both volumes of Mastering the Art of French Cooking by Julia Child et. al. The latter is especially recommended, because no matter how involved they may be, her recipes always work. Hope this helps: (suburbanjogger) == Answer== The cold soups I've made use heavy cream or cream cheese to make the base creamy. I have a grape soup recipe that uses chicken stock to puree the fruit and then you add a couple of tablespoons of cream cheese and continue the puree to blend it in. Yogurt or sour cream also works if it's a soup you don't cook. If it's cooked, don't add the sour cream or yogurt until it's cooled.

Campbell