Stocks & Soups

Thickening Soups

All Recipes — The most classic of soup thickeners is roux, a combination of fat and butter. Often, using roux to thicken a soup simply consists of adding a bit of flour to the pot as the aromatics saute in butter or oil. If an especially thick consistency is ...More…

Making Stock

All Recipes — Economical homemade stock elevates the flavor of soups, stews and sauces. Slowly simmering stock draws flavor from fish, meat or poultry bones, aromatic vegetables and herbs. Perhaps the hardest part of making stock is simply remembering to save ...More…

It's Cold in There

All Recipes — Not all freezer containers are created equal: use specially designed freezer bags, airtight containers, and aluminum foil to maintain the quality of your foods. Poorly wrapped foods risk damage from freezer burn--a loss of moisture which affects ...More…

One Formula Makes 10 Full-Flavored Vegetable Soups

All Recipes — Heat oil over medium-high heat in a large, deep sauté pan until shimmering. Add vegetable of choice, then onion; sauté, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Add dried ...More…

Making Chicken Stock - Allrecipes

All Recipes — A step-by-step tutorial for making a staple in any non-vegetarian kitchen. Chicken stock is used as the base for many soups and sauces, as well as adding flavor and richness to rice dishes, stews, and pastas. A step-by-step tutorial for making ...More…

Making Beef Stock

All Recipes — A great base for many soups, sauces, stews, and other savory dishes. Beef stock is not the easiest stock to make at home, but it is a wonderful ingredient to have in the house. Making fresh beef stock requires about eight hours of simmering time ...More…

Cooking Questions: Soup

All Recipes — The only way you can fix it is by adding more of the other ingredients to dilute it and balance it out. A commonly-suggested trick--adding potatoes--does not work. We suggest that, when adding any spice to a dish, add it in very small amounts, ...More…

Deboning a Chicken Breast

All Recipes — Happily, the process for boning a chicken breast is a very simple one: you'll master the method in no time at all! Photo tutorial for boning a chicken breast. 1. The breast might have cartilage, bone, and tendons remaining from the original ...More…

Canning and Preserving

All Recipes — When selecting fruit or vegetables for canning, choose the freshest available, preferably picked that day. Going to U-pick farms, farmers' markets or using fruits and vegetables from your own garden is a great way to ensure freshness. Avoid ...More…

Making Vegetable Stock

All Recipes — A good vegetable stock is useful in a huge variety of dishes. Vegetable stock is not only an excellent substitute for chicken stock, but is ideal used in all vegetarian fare. To make 4 cups of vegetable stock we used 2 large onions, 2 medium ...More…

Basic Soup Stocks: Vegetarian, Beef, and Chicken

All Recipes — Our grocery stores are crammed with canned, cubed, and powdered soup stocks. Pre-packaged broths have made it quick and easy to whip up a big, flavorful pot o' soup, rather than an all-day affair. But if time isn't an issue, why not do it the ...More…

Stocks & Soups

Refine your search: