Recipes

[HappyDaze]

I can never make soup without having to add alot more water or liquid than the recipe calls for because the liquid all but disappears before the cook time is done. I can't figure out what I am doing wrong since I follow the directions to a "T" and making sure I am simmering and not boiling it.  Am I doing something wrong? Is this what most people have to do?

[adoreqvc]

You must understand that recipes are not fail proof.

Soup needs liquid in order to be soup, and you need to really watch it carefully, and if the water is evaporating too quickly, even on a slow simmer you must replenish it with either additional water, or more broth.

Good luck, and hope this helps.

[RedTop]

I also think it makes a difference if the soup contains starchy items like potatoes, carrots, macaroni, rice, barley, etc.   

[IamMrsG]

It may be that your preference is for 'looser' soup.

[HappyDaze]

Thanks ladies! @IamMrsG no, not really. I am talking when the "soup" becomes more like a thick mush instead of a true soup.

[IamMrsG]

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@HappyDaze wrote:

Thanks ladies! @IamMrsG no, not really. I am talking when the "soup" becomes more like a thick mush instead of a true soup.

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If you are following the recipe to a "T," and not overcooking the soup, I can only guess the recipe is bad.  Care to share one with us so that we can look it over for you?

Otherwise, when you prepare one of your soups, watch it carefully.  Add liquid (water does not add flavor, btw) as you deem necessary to avoid that "thick mush" result.

Another alternative, one that I practice often, is to make the soup the day before, turn the heat off and cover the pot at the addition of the last ingredient, then let it sit on the stove to steep as it cools down enough to refrigerate.  Dish out desired portions the next day, then rewarm those, returning the rest of the pot to the refrigerator.

[mima]

You could cover it so the liquid doesn't evaporate.  When lifting the lid, lift it so the water in the lid drains back into the soup.

[Desertdi]

Do you live in a dry climate?    (I have to refill pet water dishes constantly).

[novamc1]

The two soups that I have the  most experience with are split pea and bean soups. In both cases, they will thicken so much after a while that I have to add liquid (usually chicken broth for the pea soup). 

However, I don't mind the thickness if I'm going to refrigerate or freeze most of it, in which case I prefer a smaller quantity to store and will only  dilute it just before reheating.

The degree to which your cooking liquid evaporates might depend on what type of stockpot you're cooking in.  Stainless steel stockpots that I formerly used to make soup are not airtight when covered.  A covered enameled cast iron pot simmered at very low heat doesn't seem to lose as much moisture.

[HappyDaze]

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@novamc1 wrote:

The two soups that I have the  most experience with are split pea and bean soups. In both cases, they will thicken so much after a while that I have to add liquid (usually chicken broth for the pea soup). 

However, I don't mind the thickness if I'm going to refrigerate or freeze most of it, in which case I prefer a smaller quantity to store and will only  dilute it just before reheating.

The degree to which your cooking liquid evaporates might depend on what type of stockpot you're cooking in.  Stainless steel stockpots that I formerly used to make soup are not airtight when covered.  A covered enameled cast iron pot simmered at very low heat doesn't seem to lose as much moisture.

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@novamc1 All great info, thank you! Yes, bean and split peas soups are mainly what I am referring to. I should have mentioned that. But also noodle soups do that as well- those noodles just soak up the liquid! I am thinking I should try to just cook the noodles seperate and then add them in right before serving.

The soups I've made never say to cover the post so that is something I need to start trying. Good info about the various pot types and their possible effect on the outcome.

I like your idea about leaving it thicker for freezing. I've done this and this works well- freeze the thicker and then add a bit more liquid when reheating. I store mine in glass containers with airtight lids.

Thank you!