How to make soup??

Question

is it adding water and any vegetable?? and some salt an peper??

Answer 1

Open the can, add a little water, then heat on the stove.

Answer 2

Here is an easy one to start you off, but I do not know your tastes, so the principals are the same, whatever you do.

MUSHROOM SOUP

Mushrooms - a variety is best and a few dried mushrooms
Onion - finely sliced and garlic finely sliced
Beef/vegetable/chicken stock cube
Water
Mushroom ketchup
Pepper and mixed herbs

Fry the onions and garlic in a large saucepan. Add mushrooms which have been cleaned and sliced, or just broken up.

They should all be soft but not coloured.

Add stock and mushroom ketchup and pepper and mixed herbs.

Bring to the boil and then simmer for about 1/2 hour to 3/4 hour, depending on time you have and the intensity of the flavours you want.

Cool and liquidize to desired consistency. Add creme-fraiche or sour cream if desired.

Principles all the same in all recipes. Good quality, fresh ingredients, good stock. Seasoning.

Answer 3

Soup can be almost anything, but here's a few basics...

There's 2 parts to a Soup.. "Stock" and what I'm going to call "Enhancements". Stock is the basic broth. Enhancements are the stuff you put IN the stock to make the finished soup..

For a vegetable stock, the basis is going to be all sorts of vegetables, particularly root or aromatic vegetables, herbs, and seasonings..

Just about *ANY* veggies can be used, and it's a good idea to have quite a variety.. I'd suggest not using cabbage or tomato though, as they tend to overpower the rest of the flavors.. if you do, use very little of them. Onions, peppers, carrots, celery, turnips, parsnips, shallots, leeks, beets, garlic, mushrooms, squash.. whatever you can lay hands on.. Don't just limit yourself to whole veggies either.. scraps of fresh veggies left over from salads, other meals, etc, are great for stocks, even when they're kinda wilted (but not rotten)..

You basically want about a 50/50 mix of vegetables and water... So get a large pot, fill it up about 1/3 of the way with veggies... add water till it's about 2/3 of the way full, and slap it on the stove to cook. Toss in a dozen whole black peppercorns, a bay leaf or two, a couple pinches of salt, and a pinch of sugar, and bring it up to a boil. Once it boils, reduce the heat, cover, and let it simmer for an hour or two.

Once it's done simmering, simply strain out all the vegetables and keep the liquid. You've just made vegetable stock.

To this stock you can add just about anything.. meat, rice, noodles.. and you have soup.

For a Chicken Stock, take 4-5 lbs of chicken bits.. meat, bones, leftovers, scraps... all sorts of odds and ends... as well as a large onion (chopped), 2-3 large carrots (chopped), 3-4 stalks of celery, including the leafy bits at the top (chopped), 5-6 cloves of garlic (chopped), and a dozen or so whole black peppercorns... If you want the stock darker and more flavorful, toss this whole mess into a large pan and place it in the oven at 450 degrees for about 40 minutes.. if you want a lighter stock, omit that step.

Take all the ingredients and stick them into a large pot. Use the same water ratio as in the vegetable stock recipe, bring it to a boil, reduce heat, and simmer for about 2 hours, skimming off any of the foam that rises to the surface with a spoon.

After it's done simmering, strain the chunks out, and pour the stock into a container and set it in the refrigerator for a couple hours. The fat in it will congeal at the top, making it easy to remove. Once the fat is removed, the stock is ready for use.

Once again, like the veggie stock, you can add pretty much whatever to this base.. some of the chicken meat, rice, noodles, other veggies, cream, etc..

For a beef stock, use the same process... Bunch of meat, bones, etc.. (for a richer stock, break up bones into smaller pieces).. roast with veggies in an oven for 40 minutes at 450 degrees... Dump into large pot, add a few bay leaves, add the water (and maybe throw in a dark beer or some red wine for a little extra flavor), bring to a boil..

Reduce heat, let simmer... about 4 hours this time.. it takes longer to get the flavor and goodness out of the denser red meats.. Stirr it every once in a while, and add more liquid (water, beer, wine, etc) as needed to keep all the ingredients covered. Skim off any floating foamy bits, and after the 4 hours or so, pull it out, strain, and refrigerate. Remove fat as before, and the stock is ready to go.

Answer 4

just vegetables boiled in water will not give you much flavor,certainly not enough to call it a soup.The base is always a stock,you can make your own from scratch if you have the necessary ingredients.You will need beef bones with a bit of meat on them or a chicken carcase and giblets.This is slow cooked & skimmed of scum that rises,to it you can add any vegetable you have handly,especially root vegetables,when it is reduced & concentrated enough,it should be strained.A thick soup can be made by blending the cooked vegetables & adding back to the starianed soup,season liberally,serve with any accompaniments you like,noodles,chopped herbs,with bread croutons ,the list is endless.Making your own soup from scratch is a good idea for a household where the necessary ingredients are available & need to be put to good use,otherwise it makes sense to buy the soup or start with a redaymade stock,if you are keen enough to make your own soup.

Answer 5

You can make soup out of almost anything. There is stone soup where each guest brings something and the host brings the stone. All are cooked together and they have a great soup.
You usually start with a meat base but there can be vegetarian soup. It basically is a mixture of things which seem to go together cooked together and spiced with what ever seems right at the time.

Answer 6

Well that is one way to do it, and add some soup base, course it's not going to taste very good...depending on what kind of soup you want to make there are some very good websites that have easy soup reciepes. A few are listed below or go to your Yahoo! search and use the keywords soup reciepes.

Answer 7

You also need some kind of a base for added flavor.Either chicken or beef stock will do.Or bullion cubes.I've listed 2 sites below that don't require a base or stock so to speak.