Soup

[Toddy]

You can just pour the soup, veg and all into a metal sieve. Then use the back of a spoon to press (you kind of swirl the spoon around pressing gently down) on the solids. It's how we used to make baby food when we couldn't be bothered breaking out the Mouli....you still see those for a pound or so in charity shops since most folks now use electric gadgets.

Kilo HA49 Small Purée Mill/Mouli, for Making Homemade Baby Food and Puree Vegetable for Soups-Stainless-Steel. 13cm Diameter, Stainless Steel : Amazon.co.uk: Home & Kitchen

Great prices on your favourite Home brands, and free delivery on eligible orders.

www.amazon.co.uk

That's a baby sized one, mine takes a potful and sits over a pot to caw the handle.

 

[TLM]

Hot soup is in some ways better than a cup of green tea but I have noticed that a mix of pure amino acids is what keeps you going the longest. Taste is nothing to speak of and avoid hot water but nothing else returns the aching muscles as well to working condition. After that a cupful of soup.

 

[Tengu]

I had wild boar sausage stew today.

usual recipe with sausages, mixed beans and a can of mushroom soup by way of stock

Heavenly

 

[Robson Valley]

You must have online, long established herb and spice merchants like we do.
No salt, no MSG (you add what you want) chicken, vegetable and beef stock powders are a couple of clicks away. 1/4 jar and I order more not to ever run out.

Of course I can shop with One Hung Low and get a soup stock that has to be nothing but MSG & salt. no kidding. They must have cast iron guts.

I really like Sapporo Chicken Ichiban noodle soup, usually for winter morning. Dull. Blah. I add 1/2 tsp chicken or veg stock powder and a handful of fine dice green onion. Let that steep for a few minutes. I've been known to throw in a handful of frozen peas for a treat.