Adventures

[neveryourmask]

The basic idea of a soup (when you're 23) is that with Magical Instant Flavour Master Chef Water (chicken stock), you can add whatever you have around the house to it and //voila//. I defeat the purpose due to having nothing in my house, so this isn't very cost effective at all because I had to buy everything. And it's also meant to be quick, but I

Comments

[notgarystu]

I hear there are plenty of chicken stock trees in the wilds of Virginia.

[neveryourmask]

Hopefully not too far from the cabbage trees.

[lainiest]

+like

I had a similar thought last week or so? I was making egg noodles, and I was like, 'man, if i added some like bouillon and peas and stuff i'd totally have soup right now.'

But then I didn't because I just wanted noodles dammit. >:U

[neveryourmask]

Word.

[sonelle]

I always have celery, carrots and potatoes on hand and a variety of stock. Be it chicken or beef. Because leftover steak - Tastes better in a bowl of soup. It's crazy easy to make fresh soup (provided you have the basic veggies on hand ) and it tastes far superior to whatever comes out of a can!

[neveryourmask]

It did kind of make me wonder why one would bother with canned soup. The cost amounts to the same, probably cheaper overall, especially when you have the stuff on hand. I guess time is a factor.

[sonelle]

Time. But You can make significant sized batches, and then portion them out and freeze them, pop into microwave and voila. More that it takes less effort to open a can, than be bothered to chop veggies, toss into pot of broth and wait 15-20 minutes minimum (The longer it steeps, the better the flavor)