My Secrets for Great Soup - Intel by Sheryl

Qassia Global > Qassia United States > Sheryl's Intel > My Secrets for Great Soup

Intel Contributor

This intel was added by Sheryl

Sheryl

Intel Classification

This intel has been classified as Unpublished Original Content, which means it first appeared on Qassia.

Intel Calendar

November, 2008

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

January, February, March, April, May, June, July, August, September, October, November

Sign Up!

Not a member yet? You're missing out on one of the most powerful website promotion resources on the web. Sign up and join the party.

About Qassia

Find out more about Qassia by reading our About Us page, if you haven't done so already. Or you could skip straight to the Sign Up form.

	PRINT THIS INTEL EMAIL THIS INTEL

My Secrets for Great Soup These are my favorite additions to soups and stews. 1: For chowders and other milk based soups add lemon thyme. 2: For beef stew add 2 tablespoons of ketchup or tomato sauce for each quart of stew made. 3: Instead of table salt use kosher or sea salt. 4: Cook your soups and stews slowly, a crock pot is best. 5: Caramelize onions in butter or olive oil before adding it to your soup. 6: Chop onions really fine and add early to your soup so the pieces of onion dissolve completely in the soup if your family likes the flavor of onions but not the texture. 7: Use roasted garlic instead of fresh garlic for a milder garlic flavor. 8: Most herbs taste better fresh (oregano is one of the few exceptions) so use fresh herbs whenever possible. 9: Leftover roast chicken or turkey has the best flavor for soups and stews but don't cook it in the soup too long. I wait until the veggies are half cooked in the soup before adding the pieces of chicken. 10:If you don't have roast chicken or turkey handy add roasting seasoning such as Bell's Seasoning to the soup.