I think sometimes people think it is too labour intensive to make soup from scratch. It does take more time to do but the end result is far better tasting and healthier as you can control the ingredients. We all love soup here so on average I make a huge canning type of pot at least once a week.
Chili is more delicious and more worth the effort, that's my main activity for tomorrow.. a big pot of chili. Maybe Chili-mac. This has nothing to do with health, but F cans of chili.
Tomato soup and cream of mushroom soup I don't have problems with canned. But the canned excuse for chicken noodle soup is blasphemous.
... https://www.youtube.com/watch?v=hs2v4-KNSvU"]Blind Melon~Soup - YouTube ....It had to be done. R.I.P Shannon Hoon.
Have you ever seen a brand of Cream of Mushroom soup that didn't have MSG in it? Just wondering because I used to like making Tuna casserole until I quit the MSG..... now I can no longer make it because I can't find my base ingredient.
MSG is honestly something I can't say I pay attention to, lol. I just buy my grocery store's generic brand. Sorry I can't be more help, it's one of my favorite ingredients to cook with.
I have made my own and it is really easy. Slice a handful of mushrooms and a little onion, sauté in a bit of butter. In a sauce pan add 3 tbs butter, allow to melt, pinch of salt and pepper and whisk in 3 tbs flour. When it starts to bubble, whisk in 3/4 cup milk and 1/2 cup broth (I use Chicken) and add mushrooms and onion. Continue to whisk until it thickens. Really easy to make.
We must take a stand against soup in the tin. Soup in the tin is a sin. Let us shout it out from the rooftops. The greatest social movement of our time has begun.
i haven't checked on dog food, but at a buck and a half for canned soup, and i mean the cheapest, that's just ridiculous. even if they weren't full of the crap that they are. anatomy of canned soup: take a bunch of rotten vegetables and boil the hell out of them to make them safe to eat, this turns them almost to mush and removes whatever food value they might otherwise have retained, but it does prevent food poisoning. usually. then season as cheaply as possible so as to hide what it would taste like otherwise. load it up with preservatives so it won't rot sitting on a shelf somewhere for unknown months, possibly years. then sell it for the highest price someone can be suckered into paying for it. yes the formulae for dog food is similar, except less concern is paid to human taste.
i don't really eat soup. i also don't really eat anything that takes time to prepare ever since i've been out of the house commuting/working/schooling for 10+ hours a day 7 days a week. basically it's visit hipforums or cook for myself. you all should feel honored.
Dude, I have been living on nacho cheese, chips, chili, and macaroni and cheese for this exact reason.
the soup i make and eat doesn't take any longer to prepare then the time it takes to bring water to a boil. mac and cheese takes longer and more futsing. bullion and lemon juce in the water, then whatever else, shrooms, onion, whatever, when it gets close to boiling and noodles/salad mac, whatever pasta. let come to boil, same as you have to do for mac and cheese anyway, but that's it. no more to do then let cool back down enough not to burn your throat and toungue. if microwave, put it all in the bowl and micro for 90 seconds. (60 should about do for raman or soba or soft udon, or angele hair, which is about the same as ramaon) about the same length of time it takes took me to say it.
My diet is: ramen with hot sauce ramen with ranch ramen with both dry ramen cold ramen average joe ramen and when I am feeling extravagant, ramen with canned peas mixed in.
Many A University Student Has Completed A 4 Year Course And Graduated With Honours On That Diet... Cheers Glen.
I haven't even made it there yet, this has just been the dish of my childhood. Well, we also had 'roll-up meat', which was bologna and cheese slices rolled up. It made being poor fun!
