homemade soup

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food10
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2006/06/09 15:30:56 (permalink)

homemade soup

how can i tell if the soup is homemade or commercially prepared?
#1

22 Replies Related Threads

    mbrookes
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    RE: homemade soup 2006/06/09 15:42:28 (permalink)
    If you can't taste the difference, why would it matter? One tip, though, is noticing whether the vegetables or what ever are chopped all the same size and shape.
    #2
    Michael Hoffman
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    RE: homemade soup 2006/06/09 15:50:07 (permalink)
    Hmm. I take great pride in being able to chop all my vegetables the same size and shape.
    #3
    catosaurus
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    RE: homemade soup 2006/06/09 16:02:03 (permalink)
    I find that even top-quality canned soups have a "processed" (difficult to describe, but kind of metallic) flavor. The components are usually chopped a lot smaller than a home or restaurant chef would chop them, and they're all cooked to the point of softness (as opposed to tenderness). If there's meat in the soup, it's overly cooked, as well.

    Canned "cream" soups tend not to taste of cream at all; the thickness is usually the result of excessive use of flour or other starch-based products.

    Spices/herbs in canned soups are obviously not fresh, and may be visible without adding significant flavor.

    The only way I can tolerate canned soups is to add fresh stuff (e.g., vegetables, pasta, croutons, flavorings) to them.
    #4
    The Travelin Man
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    RE: homemade soup 2006/06/09 16:07:32 (permalink)
    Did you make it yourself?

    If yes, probably home made.
    #5
    lleechef
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    RE: homemade soup 2006/06/09 17:14:18 (permalink)
    quote:
    Originally posted by Michael Hoffman

    Hmm. I take great pride in being able to chop all my vegetables the same size and shape.

    Me too!!! Since I consider soup to be "comfort food" I almost NEVER order it out. So the lovely soups we eat at home are.....well....NOT out of a can.
    #6
    NebGuy
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    RE: homemade soup 2006/06/09 17:34:19 (permalink)
    He's asked the same question about cake and pizza.
    #7
    Pwingsx
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    RE: homemade soup 2006/06/09 17:52:15 (permalink)
    He asks these strange questions that are incomplete and never returns. Troll.
    #8
    Greymo
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    RE: homemade soup 2006/06/09 17:56:07 (permalink)
    quote:
    Originally posted by food10

    how can i tell if the soup is homemade or commercially prepared?


    In my humble opinion, if you cannot tell the difference, why do you even worry about it. Just eat what is put in front of you and enjoy!
    #9
    Ashphalt
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    RE: homemade soup 2006/06/09 17:57:18 (permalink)
    I frequently find that meat/poultry stock based soups made with "home made" stock have a different mouth feel than those from canned broth. I think it has to do with gelatin content but I'm not sure. It's a smoother, more mouth coating feel than watery soups, even if they're thickened.

    But, good soup is good, whether it's based on a can or long-simmered bones.
    #10
    Jennifer_4
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    RE: homemade soup 2006/06/09 18:37:04 (permalink)
    If I don't have the time to make my own from scratch, I can successfully doctor up the canned stuff so you'd never know it started that way..
    #11
    Adjudicator
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    RE: homemade soup 2006/06/09 19:17:57 (permalink)
    #12
    Michael Hoffman
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    RE: homemade soup 2006/06/09 19:54:57 (permalink)
    quote:
    Originally posted by lleechef

    quote:
    Originally posted by Michael Hoffman

    Hmm. I take great pride in being able to chop all my vegetables the same size and shape.

    Me too!!! Since I consider soup to be "comfort food" I almost NEVER order it out. So the lovely soups we eat at home are.....well....NOT out of a can.

    The only soup I eat out is a clam chowder from a couple of places whenever I'm back home in Connecticut -- which doesn't happen often.
    #13
    roossy90
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    RE: homemade soup 2006/06/10 03:56:07 (permalink)
    quote:
    Originally posted by food10

    how can i tell if the soup is homemade or commercially prepared?

    Maybe the commercially cut and sized pieces of veggies?
    Uh, when I do my own soup and stews, most look similar, but If I put a level to them, would they measure out the same...
    Or that CANNED taste?
    #14
    roossy90
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    RE: homemade soup 2006/06/10 03:57:07 (permalink)
    quote:
    Originally posted by NebGuy

    He's asked the same question about cake and pizza.

    Ah, just have the mods check the ISP to see if it is fastfood or parses6.
    #15
    roossy90
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    RE: homemade soup 2006/06/10 03:59:53 (permalink)
    quote:
    Originally posted by Jennifer_4

    If I don't have the time to make my own from scratch, I can successfully doctor up the canned stuff so you'd never know it started that way..

    I doubt that.
    There is always that canned tasted going on.
    And if you can.. THen you must be a wizard in the kitchen.
    I really applaud your cooking skills.
    Sorry, but I dont think even Julia can take away the taste of canned soup.
    #16
    tacchino
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    RE: homemade soup 2006/06/10 04:12:37 (permalink)
    The problem with most canned soups, and the difference that to me differentiates them from homemade ones, can be summed up in three words...salt, salt, and SALT!!! I find most canned soups to be outrageously salty, if they are prepared according to directions, and this goes for most commercial enterprises that use those commercial soup "bases" to make their soups. They always seem to taste to me like a salt lick.

    I just can't figure out why they can't seem to make a decent, low-sodium, commercial product. The low-sodium College Inn chicken broth is the closest I have tasted, but the rest of the commercial products...forget it!
    #17
    salsailsa
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    RE: homemade soup 2006/06/10 09:47:15 (permalink)
    Tacchino- I agree with you 100% I can't touch canned soups. They are wayyy too salty.
    #18
    lleechef
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    RE: homemade soup 2006/06/10 16:40:16 (permalink)
    quote:
    Originally posted by Michael Hoffman

    quote:
    Originally posted by lleechef

    quote:
    Originally posted by Michael Hoffman

    Hmm. I take great pride in being able to chop all my vegetables the same size and shape.

    Me too!!! Since I consider soup to be "comfort food" I almost NEVER order it out. So the lovely soups we eat at home are.....well....NOT out of a can.

    The only soup I eat out is a clam chowder from a couple of places whenever I'm back home in Connecticut -- which doesn't happen often.

    Again I agree with MH! After a chilly launch of the boat Monday, we went to supper at "The Swiftwater Cafe", reviewed here by us and queenb. I had clam chowder. Delicious!
    #19
    Sundancer7
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    RE: homemade soup 2006/06/11 12:33:25 (permalink)
    The problem with canned soups is everything taste the same. The salt is another issue. I do not understand why they are so salty.

    I totally enjoy Mamaw Smith's home made vegetable soup and she uses a ham hock with it. Sometimes she tends to cook certain things individually and add them at the end of the cooking process. Just adds taste variation.

    Paul E. Smith
    Knoxville, TN
    #20
    V960
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    RE: homemade soup 2006/06/12 17:34:15 (permalink)
    My Aunt Fanny, true but can you imagine what it would be like to go through life w/ that name, of course we had another branch of the family with a last name of Strange, who canned cases of what was known as Fanny's soup. She would kill a few chickens, take some pig parts, all the left over garden produce and make huge kettles of soup mix. Canned in quart jars (the meat was removed) it was used throughout the winter as a base for soup.

    Okra, beans, tomatoes, eggplant (odd for east Tn but we are a strange family), corn, squash and whatever else was out there. Brown off a meat, add the mix and simmer. Soup w/ cornbread and buttermilk. And as my dear Aunt Fanny would say "Preacher forgive me but p**s on the flatlanders" That should actually be on the east Tn flag...if there was one.
    #21
    Sundancer7
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    RE: homemade soup 2006/06/12 17:55:02 (permalink)
    I think I may have posted this some time ago but Mamaw Smith makes what she calls the soup of the month. She takes all the leftovers in the frige, puts them in a pot with whatever meat she had left over and add whatever spices she had plus onions and garlic and let it cook for a few hours. It was like a box of chocolates as Forest would say, you never know what you are going to get but with Mamaw Smiths Tennessee fried cornbread, it is always good.

    Paul E. Smith
    Knoxville, TN
    #22
    Greyghost
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    RE: homemade soup 2006/06/12 18:36:08 (permalink)
    I concur with Stevekoe, by definition homemade is made by you or yours at home. Perhaps the better question would be how can you tell a quality soup. The other posters have addressed that one as well.
    #23
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