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Soups & Stews

Benefits of Overnight Chilling

Refrigerating homemade soup overnight not only allows the flavors to blend, but also lets the fat rise to the top of the soup and solidify. The next day, you just lift the fat from the soup and…

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Bisque Basics

Bisque is a thick, rich soup that usually consists of pureed seafood and cream. Poultry, vegetables or rice are sometimes also pureed. Bisque is quicker to serve than a traditional soup because it…

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A hearty white bean stew originating in the south of France that may also contain sausages, pork, lamb, chicken, duck and/or goose.

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Eating Soup with a Straw

To help kids get thin soup or broth from their bowls to their stomachs quickly and without a mess, I give them a straw once the soup cools. They seem to have more fun eating it this way, too.…

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Freezing Soup

Soups are great to make when you have time, then freeze for fast future meals. Here are some hints for freezing.

To cool soup quickly before freezing, place the kettle in a sink filled with…

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Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda,…

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Lightening Up Soups

It's easy to bring smile-fetching soup to the front burner of a food-smart meal plan. Keep the following secrets in mind when you're lightening up your soup du jour.

Skip the Salt-…

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Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to…

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Serve It in Bread Bowls

For an attractive presentation that's delicious, too, serve stew in individual bread bowls. Many bakeries carry small round loaves specifically for this purpose. If you cannot find any, look for…

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Serve Soup in Pumpkin "Bowls"

As a clever way to serve individual servings of soup, make "bowls" with fresh pumpkins. Purchase pie pumpkins; wash and dry. Cut a wide circle around the stem of each pumpkin, making a lid. Scrape…

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Thicken Barley and Bean Soup

Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the…

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Thickening Cream Soups

Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois

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Thicker Stews

If your stew needs just a little extra thickening, stir in a few tablespoons of fresh white, whole wheat or rye bread crumbs.

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Tip for Straining Broth or Stock

A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it’s time to strain the broth, just…

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