SLOW COOKER CONVERSION -- GET THE INGREDIENT CONVERSIONS HERE!!

Eliminating a good percentage of Fat in Soups is easy -- Place 4 to 5 ice cubes in a piece of ordinary cheesecloth, swirling it around in the soup or stew, or placing a few lettuce leaves in the soup and stirring them for a few minutes. Then remove and discard. Another method is to gently place a piece of paper towel on the top to absorb the fat.

  When should Soup Bones be added to Soup? -- Some people make the mistake of placing the bones into the boiling water. This seals the bone and will not allow all the flavor and nutrients to be released. The soup bones should be added to the cold water when the pot is first placed on the range. This will allow the maximum release of the flavors, nutrients and especially the thickening agents.

Clarifying Broths -- To clarify broths, consommé or used oil or fats, let them drip through a coffee filter into a funnel.

Spice Ball -- When I am making soups, I take all the seasonings such as whole cloves, peppercorns, bay leaves, fennel seeds, celery seeds and put them in a 'Tea Ball' and hang it from the top of the pot. This way no one has to bite into these leaves and seeds.

Get Some GREAT SOUP Recipes Here!

  Cream of Artichoke Soup -- If you have a lot of leftover leaves from preparing artichoke cups or bottoms, make them into a cream soup. Simmer in chicken stock until quite tender, purée in a food processor or food mill, strain out fibers, add milk or cream, and thicken with a flour or butter roux.

CAJUN CHICKEN & CORN CHOWDER -- GET THE RECIPE HERE!!

Also see the SOUP MIXES RECIPES HERE!!