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The best soups are made with
a base of homemade stock and fresh ingredients. Obviously this can be a time-consuming endeavor. You can reduce your time
in the kitchen by using canned or frozen broths or bouillon bases. Even so, plan on taking your time with a good soup or stew.
Fresh ingredients are best, but some canned or frozen vegetables will work well, such as peas, green beans and corn.
Ideally, cold soups should be served in chilled dishes.
If the soup is not intended as the main course, you
can count on 1 quart to serve 6. As a main dish, plan on 2 servings per quart.
Savory soups and stews always taste
better if made a day or two in advance and reheated just before serving.
Check seasonings of cold soups just before
serving as chilled foods tend to dull the taste buds and will need more seasoning than hot soups.
If your hot soup
ends up slightly salty, add a whole, peeled potato to the soup and simmer for about 15 minutes to absorb salt. Remove the
potato and serve. (Save the potato for the cook's treat!)
Be aware that herbs will have a more intense flavor if added
at the end of the long cooking process.
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Recipes!
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