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Old 07-07-2004, 09:13 AM   #1
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Soup Weather

For the life of me I CAN NOT make a decent soup. I do good with the broth, veggies ect, but when it comes to adding the noodles or rice...HELLO! Why can Cambells make soups and the damn noodles are never mush??? I know to put the noodles ect in just before eating, does it work NO! And if I want to freeze the remaining protions...then what. You end up with a pot of mush...dog food. How can I solve this????

Help, please

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Old 07-09-2004, 12:21 PM   #2
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So no one else can make home made soup either...hmmm NOW I have a delemma
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Old 07-09-2004, 03:30 PM   #3
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Tanis,

LOL I'm not sure how to help you with your noodle dilemma. (And actually I have found Campbell's Soup noodles to be very soft!).

Maybe if you use macaroni instead of noodles? Or cook them separately until the texture you want and then throw them in when you serve it? Maybe home-made noodles would be firmer?

Hopefully someone else will be more help!

:) Barbara
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Old 07-12-2004, 02:05 AM   #4
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It seems Barbra that NO one is useful in this subject. I just need to know when to put the noodles in. Someone has have to made home made soup in the past and never had problems...so if ANYONE can clue me in.....
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Old 07-15-2004, 02:44 PM   #5
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I think it depends on the type of noodles you are using since they will all require different cooking times. If you are cooking and eating the soup right away then follow the times on the noodle package and cook them right in the soup. It you will be eating the soup at another time then don't cook the noodles in the soup, but cook them when you are going to eat it otherwise they will get very soft.
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Old 07-17-2004, 08:49 AM   #6
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Thanks guys! Maybe I will try those itty bitty tiny noodles that you can buy in an itty bitty tiny box.......I'll have a boo at different types while I am gettin groceries the next time around....
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Old 07-17-2004, 09:22 PM   #7
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Duck soup

EDITH'S DUCK SOUP
Cut legs, thighs and both halves of breast from carcass. Wash, dry and
freeze them for a Duck L'Orange bake later.

Cut wings from carcass. Remove all fat from carcass. Split the carcass in
half and cut each half again until you have four quarters. Leave the skin on
the lean pieces. Put bones in a large kettle and add water to cover. Cook
bones until meat falls off bones. Dice a small head of cabbage and put
aside. Peel and thinly slice 3 or 4 carrots - set aside. thinly slice 3
stalks of celery. Set aside. Dice one medium size onion and set aside. Peel,
slice and dice four medium-sized potatoes
and set aside.

When the duck is tender and cool, remove all bones and break up the duck
pieces into bite size pieces. Throw out the bones. Wash and drain all
veggies - add to duck and broth. Cover with water. Let cook slowly about 1
hour. Salt and pepper to taste. I used quite a lot of pepper and it was
delicious. Keep cooking on low heat until all is very tender. Taste again
for seasonings. It's a great "company" soup and can be made the day before
and reheated.
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Old 07-17-2004, 09:24 PM   #8
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Soup Weather

Last April Oldcoot was duscussing Duck Soup. I found one and I think he has gone away for the week...
Marge
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Old 07-23-2004, 08:37 PM   #9
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Easy solution.....just add the pasta or rice at the end of cooking the soup for the time it takes to cook the noodles or pasta according to the package directions or cook the rice/pasta in water separately drain in a colander and add just before serving.
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Old 07-26-2004, 07:42 PM   #10
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Hi tancowgirl,

What you should do is cook the noodles separately and when JUST al dente rinse them in cold water thoroughly! Then when completely cold add to your soup. It's sort of like blanching and cooling vegetables. Once they are cooled off they don't really cook much more when re-heated.

Even if you cook at the last minute they will continue cooking as long as the pot of "whatever" is still warm - which is why they turn mushy.

mmmmm...... I'm still trying to think of any Campbell's soup that DOESN'T have mushy noodles :roll:
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