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Soup Making Techniques
Posted by Hash 
MAKING OF SOUP
Always use soft water for making soup and be careful to proportion the quantity of water to that of the meat. Somewhat less than a quart of water to a pound of meat, is a good rule for common soups. Rich soups, intended for company, may have a still smaller allowance of water.
PRINCIPAL INGREDIENTS
The making of the stock that is used in soup is the most important of the soup making processes; in fact, these two things soup and stock may be regarded, in many instances, as one and the same. It is important to keep in mind that whenever reference is made to the making of soup usually stock making is also involved and meant. Before the actual soup making processes are taken up, the nature of the ingredients required should be well understood; for this reason, suitable meats and vegetables, which are the principal ingredients in soups, are first discussed.
