The basis of all good soups is the stock or liquid in which bones,
cooked or uncooked meat or vegetables have been boiled.
The proportions for soup stock are generally one pound meat and bone
to four cups of water. The meat should be cut into small pieces and put
into kettle with bones, covered with cold water and cooked slowly for four to five hours.
Gravies and browned pieces of meat are often added to the soup kettle
for color and flavoring.
The stock should be strained, quickly cooled and all fat removed.
Cream soups are usually made with a cream sauce foundation to which is added
strained pulp of vegetables or fish.
Brown Soup Stock
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Butternut Squash and Pear Soup
Anglo-Indian Mulligatawny Soup
Italian Green Minestrone Soup
Beef & Barley Soup
French Onion Soup
Italian Soup Recipes
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