Anyone know how to replicate Chili's baked potato soup at home? [more inside]
posted by Xuff on Dec 23, 2009 - 4 answers

Tomato Soup Recipes... [more inside]
posted by SarahElizaP on Dec 23, 2009 - 18 answers

I may be my own personal typhoid Mary. Food safety questions inside. [more inside]
posted by sully75 on Nov 6, 2009 - 29 answers

How do I remove the fat from chicken broth? [more inside]
posted by esprit de l'escalier on Oct 30, 2009 - 18 answers

When, why and where did people start putting crackers in their soup? [more inside]
posted by Lutoslawski on Oct 28, 2009 - 26 answers

Know about soup/ice cream/donuts shop? Worked there? [more inside]
posted by bystander on Sep 11, 2009 - 5 answers

Chinese market filter: can you help me translate my soup packages so that I can enjoy them? [more inside]
posted by Meagan on Aug 23, 2009 - 4 answers

I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
posted by mkb on Jun 15, 2009 - 19 answers

I dumped a substantial portion of matzoh ball soup on a canvas. After it dries I'm going to glue the larger chunks down, and then I need to varnish/shellac/something the canvas. What would work best? [more inside]
posted by andoatnp on Apr 22, 2009 - 9 answers

The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?
posted by thatbrunette on Apr 12, 2009 - 6 answers

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

What are some impressive fancy-schmancy soups? [more inside]
posted by barrakuda on Mar 10, 2009 - 34 answers

I need recipes for tantalizing soups that freeze well. Bonus points for creativity. [more inside]
posted by arianell on Mar 10, 2009 - 10 answers

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 14 answers

Soup Me Up. Can anybody tell me how to make killer chicken soup? [more inside]
posted by lpsguy on Jan 21, 2009 - 33 answers

Looking at the earlier soup post, I thought I might make a nice split pea soup. Alas, I have no ham bone. I then thought I might like to try a good vegetarian version, but one of my favorite parts of the split pea experience is the salty smokey part of the soup-- which it gets from the ham. Does anyone have a good meatlovers vegetarian split pea soup recipe (if that makes sense)?
posted by oflinkey on Jan 11, 2009 - 23 answers

Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
posted by dinger on Jan 10, 2009 - 12 answers

How do I tell whether beef or chicken stock/broth, that has been refrigerated, has gone yucky? [more inside]
posted by leahwrenn on Jan 6, 2009 - 17 answers

I have a few pounds of turducken left over. What can I do with it that isn't sandwiches? Soup? Casserole? Recipes and other ideas welcome. I am unemployed so willing to spend a lot of time if needed on something. I'm worried that having three different types of poultry might make things weird cooking wise.
posted by josher71 on Dec 29, 2008 - 8 answers

Pimp my potato soup! [more inside]
posted by kidsleepy on Nov 5, 2008 - 26 answers

Pasta e Fagioli, I simply must have your recipe, my dear. [more inside]
posted by dawson on Oct 24, 2008 - 10 answers

Why should I never boil my stock? [more inside]
posted by jedrek on Oct 14, 2008 - 7 answers

Ramen Filter: I live in London. I desperately crave tonkotsu ramen, the pork-based variety popular in Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
posted by 0bvious on Oct 12, 2008 - 8 answers

Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
posted by nitor on Oct 8, 2008 - 16 answers

I need the recipe for Whole Foods' miso onion soup. Like... now. [more inside]
posted by kaseijin on Sep 18, 2008 - 18 answers

Now that I've got my delicious vegetable soup stock frozen into cubes, I need some suggestions on utilizing them! [more inside]
posted by Aquaman on Aug 4, 2008 - 10 answers

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted by mattbucher on Jun 1, 2008 - 10 answers

How many noodles are in a can of Campbell's Chicken Noodle Soup? [more inside]
posted by dosterm on Apr 6, 2008 - 15 answers

Foodies: Please help me ID this soup!! Also, what are some of your all time best soup recipes? [more inside]
posted by CreativeJuices on Mar 31, 2008 - 15 answers

Would it still be safe to make a soup today from Christmas turkey leftovers? (The meat has been stored in the fridge since Tuesday- the carcass was tossed out.)
posted by sophie on Dec 29, 2007 - 15 answers

What should I do with the mass quantities of turkey stock I now have? [more inside]
posted by hazyspring on Nov 29, 2007 - 14 answers

Help me make the yummy vegetarian noodle soup that I crave. [more inside]
posted by bassjump on Nov 19, 2007 - 13 answers

I'm looking for great soup in NYC. [more inside]
posted by ofthestrait on Nov 4, 2007 - 15 answers

Are there any restaurants in Texas where I can get Chinese soup dumplings? [more inside]
posted by ShawnStruck on Oct 22, 2007 - 6 answers

Knitting projects with a soup theme? [more inside]
posted by robinpME on Sep 24, 2007 - 8 answers

I need help locating the perfect, giant soup mug for work. [more inside]
posted by mecran01 on Sep 12, 2007 - 17 answers

Help me source some high-quality bouillon cubes. [more inside]
posted by rossination on Sep 6, 2007 - 22 answers

[Zombiefilter] What was the small brain-like item in my bowl of Korean soup? [more inside]
posted by Etaoin Shrdlu on Aug 22, 2007 - 12 answers

How can I thicken/season a vegetable stew without resorting to mystery meat ingredients? [more inside]
posted by rolypolyman on Aug 7, 2007 - 32 answers

Why do canned soups have a warning that says "do not add water?" I take it as a warning because the phrase is always capitalized and bolded.
posted by who squared on Jun 2, 2007 - 15 answers

In the book 'Big Snake' by Robert Twigger, there are a couple of passages about collecting spider webs either to be eaten or to make clothes. [more inside]
posted by tellurian on Feb 27, 2007 - 13 answers

Two Miso Soup Questions! I've been making a lazy/delicious version of miso soup: miso paste and diluted chicken stock, with tofu or mushrooms or whatever thrown in. But I often have all these little white chunks at the bottom of the pot/mug; what is this and does it mean I'm doing something wrong? [more inside]
posted by Kololo on Feb 6, 2007 - 14 answers

Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted by unSane on Jan 29, 2007 - 5 answers

We have this food jar, and we hate it. The lid must be pried apart for cleaning, and it isn't easy to do. We want a soup-safe, insulated food jar we can just pop in the dishwasher for cleaning, but this seems to be an impossible dream. Any recommendations?
posted by frykitty on Jan 12, 2007 - 8 answers

I've spilled some chicken noodle soup in my car. I wiped up what I could with napkins, but some of it soaked down beneath the surface of the seat. I suspect my car will now smell like chicken broth. What can I do?
posted by ignignokt on Dec 13, 2006 - 12 answers

SoupFilter: Why do soups taste better after aging? [more inside]
posted by Blazecock Pileon on Nov 25, 2006 - 8 answers

It's that time of year again...it's getting cold and I'm craving soup more and more. The only problem is I'm sick of canned soup and I'd rather make most of it homemade. Lay your best soup recipes on me, ingredients/prep the works! Any type of soup accepted! Hot, cold, lukewarm! Chicken, cream-based, potato leek, broth-based etc. I want to start a good collection of new recipes to try!
posted by PetiePal on Oct 25, 2006 - 49 answers

At buffet type resaurants, why does the top of soup become slightly harder and usually a darker color? Is it good for you or bad for you?
posted by mrkohrea on Aug 27, 2006 - 7 answers

I'm desperate here. I need to see an episode, any episode, of the old children's TV show called Vegetable Soup. A basket full of carrots and cauliflower to anyone who knows where to find video of this show, either on disc or online. Preferably online. Does anyone else remember this show? It was on in the mid-70's. I've looked on YouTube and other such sources, but there must be something I'm missing.
posted by Sir BoBoMonkey Pooflinger Esquire III on Jun 24, 2006 - 9 answers

Soup spoon etiquette question: where should one rest it in between bites? [more inside]
posted by rorycberger on Apr 27, 2006 - 21 answers