Instructions: When grains are used to thicken soup, stirring is essential so they dont stick to the bottom of the pot and burn. If the pot does scorch, do not stir, carefully pour soup into a clean pot. If the burnt smell or taste persists, you might not be able to remedy it. Adding a little vinegar or lemon juice sometimes helps.

If making a stock for a specific soup, use ingredients from the recipe. In the case of the Amaranth Corn chowder, for instance, reserve corn cobs for the stock, and dont be shy about using the husks.

Partially pureeing soup (bean soups lend themselves well to this method)

provides a smooth creamy base that combines pleasingly with, the chewier texture of the unpureed ingredients.

When time permits, wait to adjust the seasonings until the soup has "rested"

at least 30 minutes. Im often amazed at the difference this simple step can make - even in this short period of time, the soups flavors begin to emerge.

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