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The Whelk (2)

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

When I was in Tunisia a few years ago I had this delicious red soup. What was it? [more inside]
posted by MasonDixon on Apr 20, 2006 - 19 answers

Recipes for our new hotpot? [more inside]
posted by nprigoda on Feb 24, 2006 - 8 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted by hamster on Feb 21, 2006 - 20 answers

ViscosityFilter: Ceteris paribus, will thicker soup (clam chowder) take longer to reach room temperature than chicken noodle, assuming they were both heated to the same core temperature? [more inside]
posted by disillusioned on Jan 1, 2006 - 10 answers

Won Ton soup from scratch - recipes please [more inside]
posted by ouke on Nov 22, 2005 - 8 answers

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane on Sep 5, 2005 - 16 answers

Soupfilter: I just made the most fan-F***ing-tabulous soup in the history of mankind. Of course, no one else was around to taste it. [more inside]
posted by punkbitch on Sep 2, 2005 - 15 answers

At most Chinese restaurants in the U.S., there are a few soups that only come in servings big enough for two people. Why do they do that? And why is it so common at Chinese restaurants and so rare other places?
posted by nebulawindphone on Aug 7, 2005 - 14 answers

Cabbage soup diet? I've been on it for a two days, and I've lost two and a half pounds. What I'm wondering is how important is the soup recipe (precise ingredients) to the success of the diet — I've seen different variations on the net: some call for mushrooms, some don't; some specify green onions, others just say large onions; some include carrots, others don't. Have any of you tried variations on the soup and still had success? Or is the soup not really the point at all, but just cutting out carbohydrates, fats, etc.? I'd be interested in hearing about your experiences with this.
posted by taz on Jan 20, 2005 - 21 answers