Supper Table Soups
Dry Mixes

November 2013:
*Savory soups always taste better if made a day or two in advance and reheated just before serving.
Check back for a new tip or fact each month during Soup Season!
Monthly Soup Tips
December 2013:
*If soup is too salty, add a peeled whole potato to the soup and simmer for 15 minutes to absorb salt. Remove the potato and serve the soup.
January 2014:
*Wonder how much soup to make? Use this rule of thumb... As a main course plan for 2 servings per quart or as a side dish plan for 6 servings per quart
February 2014:
*Need to remove grease from the top of your soup? Drag a leaf of lettuce across the top of the soup. The grease will cling to the lettuce.

March 2014:
*Add color, flavor and nutrients to soups. Chop and stir into soup greens such as chard, spinach, kale, collards and bok choy. 
April 2014:
*Want to use less salt? Wine is a great flavor addition to soups and stews. When using wine or alcohol in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup. (Copied from
September 2014:
*Need ideas for garnishing soup? Use crunchy garnishes on smooth soup (croutons), use smooth garnishes on chunky soup (sour cream), use bitter garnishes on savory soup (herbs or black pepper), and use salty garnishes on sweet soup (bacon bits). 
October 2014:
*Looking for an inexpensive way to take soup to work? Use a mason canning jar. They are cheap, leak proof, and once the cap is removed you can warm the soup using a microwave. No plastic compounds to breakdown and they are dishwasher safe!
November 2014:
*Traveling? Freeze soup to take with you. The frozen container can serve as an ice pack and then become a meal later in the day. Most hotels offer microwaves in rooms or in a breakfast area. Enjoy home cooking away from home!
December 2014:
*Want to add a flavor boost to soup? Substitute V-8 for part of the water when adding water to soup.
January 2015:
*Create your own unique soup recipe by adding a "secret ingredient". First try it out by putting a small amount in a tasters' bowl to see if it works. Ideas...BBQ sauce, soy sauce, dash of vinegar, salsa... check your refrigerator for ideas!
February 2015:
*Entertaining? Hot soup reconditions the palate between meal courses or after consumption of alcoholic beverages.

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September 2015:
*Want to thicken soup? In a small bowl mix 4 tablespoons of flour with a cup of the hot soup broth and whisk until completely combined. Slowly pour mixture into the main pot of soup while whisking to prevent lumps. Keep stirring until the soup has thicken.
October 2015:
*Know the difference between boiling and simmering soup? To simmer soup, look for a bubble or two rising the surface every few seconds. Simmering keeps the soup ingredients from overcooking or drying out. Boiling, rapidly rising large bubbles, does not "hurry-up" the soup and can cause the soup to be less flavorful.