Anyone can make soup. And it can be magical. Something out of Tales of Despereaux (the original BOOK, not the movie travesty).

Soup is food you can make when your cupboards are getting a bit bare, if you know the rules for various types of meat and ingredients. You can generally make an excellent soup, even with limited ingredients, and it does not have to become Burgoo.

Our family served soup often when we had dinner guests. Oh, we don't mean dinner PARTY guests, nothing like that. We never HAD that kind of guests! I mean the neighbor kid who is there at dinner time, the missionaries who dropped by and needed fed, or friends who were invited, family staying with us, and other day to day dinner guests. We always knew we could throw together a tasty and filling meal when we served home made soup.

Our children learned to cook soup early on, and I taught them that certain things made the soup great.

A large bowl of dense and tasty soup, with a loaf of fresh bread, store bought dinner rolls, or refrigerator biscuits hot from the oven, makes a satisfying meal, and nobody ever complains.

Be careful not to use too much hot pepper or garlic. This is now a common mistake, and you may be able to eat your own soup, but your guests may not be able to finish their bowl, and that is a real shame. It is never good to send your guests home hungry.

There are ingredients that make soup taste good. And combinations that make it taste great. I'll try to explain a few.

• Mir Poi - Celery, Carrots, and Onions. A good base for the vegetables in most soups, and a lot of casseroles, and even some kinds of haggis! Use a lot of onion if you want a nice savory flavor. Don't forget to use the Onion Tops, and the Celery Leaves. They are great additions to soup.
• Butter - Any soup tastes better with butter. A lot of butter. Adding fat makes it more satisfying, and helps fill out the flavors.
• Salt - Salt it until it tastes oh so good. If you cook it some more, test for salt again at the end, because cooking causes ingredients to absorb more salt, leaving the broth a little weak. DO NOT USE SALT SUBSTITUTE. Not only is it BAD for you (Salt is GOOD For you - the human body REQUIRES quite a lot of salt, and your TONGUE knows how much you need - if it TASTES GREAT, you have the right amount), but Salt Substitutes TASTE BAD, giving a harsh over salted flavor that kills your enjoyment of the food. Your body cannot USE Salt Substitute for metabolic processes like it does genuine salt, and the Substitute does NOT flush out easily, it does some damage before it can be cleared out. Real Salt. Real Good. Real Good For You.
• Broth - It helps boost the flavor. But water will do if that is what you have. We often substitute Boulion or Soup Base for Broth, and this is ok, as long as you do not get too much. This is one way to deepen the flavors, especially with Pork. Ramen seasoning packets also work.
• Meat - Chop it fine or grind it and crumble it fine if you need a little to go a long way. Otherwise, 1/2" or larger pieces satisfy better.
• Meat Fat - Bacon fat is the most versatile. But I've reserved Lamb Fat, Beef Fat, and Pork Fat, even Chicken Fat (harder to do) for use in soups and biscuits. A combo of Bacon Fat and Butter is unbeatable in most soups. I NEVER drain the fat off cooked meats when making a soup or casserole, the fat just gets mixed right in for extra flavor and nutrition. Don't be silly, dear, of course it is not unhealthy! Brain cells and other nerve cells REQUIRE animal fats to repair or grow. This is why these fats taste so good! Because our bodies LIKE them, they know JUST how to use them!
• Okra - That love it or hate it vegetable that is responsible for the distinctive flavor of Minestrone, and Gumbo. We ALWAYS want it in certain soups, and NEVER want it in anything else.
• Other Vegetables - Peas, Green Beans, Corn, Cabbage, Spinach, Parsnips, Squash, Turnips if you must, and other vegetables help to round out flavors in one direction or another. Use Pod Peas, and Baby Corn for Oriental style soup.
• Tomatoes - Adds a depth and tang to soups with deeper flavors. Sometimes other fruits are added in the place of tomatoes, such as pineapple, apple, orange, or lime (a squirt of lime in anything Mexican really kicks the flavor).
• Beans - A wide variety of beans can be added to soups, to broaden the flavors and round out the nutritional density. Beans are easiest to digest when cooked until very tender, and when stewed with tomato or other acidic foods, and meat also helps us digest and metabolize bean aminos.
• Barley - Takes about an hour to cook, but can help expand a soup nicely.
• Wheat Berries - Takes about 2 hours to cook, and can help increase nutrition. Use 1-2 tablespoons for a 2-3 qt pot, a little goes a long way. I put whole wheat into a crock pot, with 1 cup of wheat berries per 4 cups of water, and let it cook overnight. I let it cool in the morning, and then drain it and bag it in Zip bags, about 1/2 cup per bag. It not only works well for soups, but is a nice addition to fried rice, oatmeal or cream of wheat.
• Noodles - We love them. Don't use those big chewy things, keep them thin enough to be enjoyable. All sorts are used in soups. Bean thread noodles take your dish right into Asian, with a flavor that won't interfere with delicate and savory soups.
• Rice - White or brown goes into many kinds of soups.
• Potatoes - A soup standby. We love them.
• Seasoning Salt - We like Redmond Real Salt Seasoning Salt. But use what makes it taste good. If you don't have Seasoning Salt, then some Poultry Seasoning, a dust of Garlic Powder, Pepper, Paprika, and a light dust of MSG, and then some salt, will add a lovely sparkle to the flavor of almost any soup.
• Garlic - Easy to get carried away. Just sprinkle in a little granulated or powdered garlic and let it brighten the broth without dominating.
• Cayenne or Black Pepper - Add a little zing or heat, but don't overdo. We want to TASTE the magnificence, not just blast our tongues with heat.
• Soy Sauce - Can be added to increase a beefy flavor, but don't add too much! I personally feel that the quality of the Soy Sauce makes all the difference. Kikoman tastes beefy, and salty. Some others just taste kinda weird. It can be added to other meats, and often is with Oriental style dishes. If you use Soy Sauce, you need to REDUCE the amount of Salt that you put in.
• MSG - WHAAAT? How could we? Actually, GOOD MSG is GREAT! It is the savory thing that makes Celery and Beet Tops taste good. It is good with meats, many vegetables, and some sauces. In a soup, a tiny bit makes the soup go from acceptable to delectible. I use Accent, and it is generally very good MSG. I am rabidly allergic to BAD MSG, but I really crave GOOD MSG. You just lightly dust it on, you use FAR less than you do with salt, and it is better to use too little than too much - it tastes very strongly salty if you get too much. Glutamate in healthy forms is the MOST COMMON nutritional source of neurotransmitters, and converts in one step to any other neurotransmitter, and in two steps to any other inhibitory neurotransmitter. You just can't OD on the healthy forms, they just convert to whatever else it is you need instead.
• McCormick Umami, or other Mushroom Based Seasonings - McCormick's Umami Seasoning adds a deep and somewhat dark depth to foods. For Soup, it works well with Beef, and LIGHTLY with Pork. You don't measure it in, you just dust the top of the soup with it, and stir it in. Too much is NOT good! It will go strong and you won't feel like finishing the dish. But for Beef Soups, it adds that deep and mysterious complexity to the broth that makes it taste like you did something magical. You'll still need MSG if you like a real savory flavor, but this rounds out the salts and broadens the flavor profile.
• Onion Soup Mix - When you need something to deepen the flavor for Beef or Pork or Lamb or Pigeon or Duck, Onion Soup Mix powder is great to toss in. We do still add more onion. Be careful not to get too much, and get a brand that does NOT have salt substitute.

That said, there are keys to many soup types, and specific ingredients that make the soup THAT GOOD when you put them in.

Beef - It is the tomato. Beef soup will always taste better if you add some tomato sauce, diced tomato, crushed tomato, etc. Ketchup WON'T do the job.

Chicken - Poultry Seasoning and Butter make your chicken soup sing, and Chef Paul says he loves it best with a light edge of garlic that enhances the savory richness of the broth - He says too much garlic is a sure sign of an amateur who has burned out their sense of smell, which is a very bad thing, because once you cannot smell things well, you can't taste them well either, and you may be serving up swill instead of food and never know why your guests don't like the food you make.

Pork - Poultry Seasoning and Onion, not too much Poultry Seasoning or it goes all to Sage and Thyme and isn't so good. Bay Leaf is also an enhancement with some types of Pork soup. Pork Boullion or Soup Base can also start you out with a deep roasty flavor that kicks the soup out of neutral. Breakfast Sausage contains a flavor of it's own, and is a great soup starter, and one of the easiest ways to use Pork.

Turkey - Same as Chicken.

Lamb - Treat like Beef but go more gently on the tomato and seasonings. Lamb has a brightness and savoriness of it's own. Make sure the lamb is NOT a Muttony Lamb (or it will have a heavy stale taste to it).

Mutton - Treat like beef, but add MORE Onion and Garlic, and a wider variety of vegetables, but NOT Turnips. If it is Spring Lamb (still has a muttony flavor) you can season it like Pork or Beef. Can be nudged in a mellow direction with Bay Leaf also.

Veal - Treat like beef or pork, depending on how red it is (redder more like beef).

Seafood - Can go Boston or Manhattan in color (milk, or tomato). Light Poultry Seasoning, butter, onions and light garlic and a pinch of pepper will generally complement any seafood.

Venison - Treat like beef, but you may need to add more butter or bacon grease, and use a little stronger flavorings if it is gamey.

Pigeon - Treat like lamb, and pigeon loves red bell peppers.

Duck or Goose - Treat like Beef, but use heavier flavors to mask any gaminess or fishiness. A little stronger pepperiness can help also.

Smoked Sausage, Bacon, Ham - Goes well with Potatoes, but also with rice or beans. Onion, and Mir Poi are all you need here, but GENTLY on the salt because these already have salt.

Potato - Butter, Salt, and Onion, with milk and salt and pepper added is the classic simple Irish Potato Soup. It grows FAR beyond that, and we always add Mir Poi, Poultry Seasoning (just a bit), often Chicken Broth if we have it, and we thicken it with flour. We also ALWAYS add meat (ham, bacon, smoked sausage, breakfast sausage, etc), and often add corn. It can be anything from a light side dish, to a full hearty main dish.

Bean - Bean soups require the beans to be overcooked, to get the thickness and brothiness from the beans (and so we digest them well without indigestion). They work well with onions, bacon, ham, and other strong flavors, and a little heat complements them well. Bay Leaf is also a classic flavoring for bean soups. Remember, Great Northern and Cannelini beans are NOT the same as Navy or Small White - they have a stronger flavor, more like Kidney beans only less pleasant. Many people try to use them interchangeably and they do NOT taste the same, you can RUIN your recipe by using Great Northern or Cannelini beans instead of the Navy or Small White that you ought to be using. Pinto and Pink are the most inoffensive of beans for heavier flavors, with Small White or Navy being the standard for lighter flavored dishes. Garbanzos can be added to many soups, but Black Eyed Peas, and Fava beans should not be used unless you like their taste and know how to use them in a way that won't conflict with the flavor of the soup. Lentil and Split Pea soups are also popular, but remember, many people are allergic to Lentils. When you want just a little beans added to a beef or sausage soup, try Kidney or Black Beans. They have a stronger beany flavor that works well when you need just a little added to the dish. Tepary Beans are also a nice touch, and the cook faster since they are so small.

Clam Chowder and Seafood Bisque (including Lobster Bisque) are similar dishes, with similar seasonings, and just a few differences. We'll start with Chowder, and then tell you how to modify it into a light and tasty Bisque.

I've been making chowder ever since I left home. My mother made clam chowder once in a while, but it was just an Irish Milk and Potato Soup with Clams - traditional in some areas. I wanted Skipper's chowder. I haven't quite achieved that yet, but I make a mean chowder that really satisfies. My mother is shocked. For her, Potato Soup or Chowder is poor food, made with a minimum of ingredients. For me, it is soul food. Comfort food. Hearty food.

Now, in our house, there is only ONE KIND of chowder. It is the WHITE KIND. New England Chowder RULES. I've never even TRIED Manhatten Clam Chowder, the thought of tomatoes in there just kinda turns me off. And hubby doesn't like tomatoes in his soup.

Clam Chowder

• Good Clams - Ok, so you need four small cans or two large ones... but they are mostly JUICE. So I'm telling you GET CLAMS, and as much as you can. LOTS OF CLAMS makes better clam chowder. You can use salted water to replace clam juice in most recipes, but I don't count it - put it in if you have it, it is offset by water.
• Potatoes - At least 4. More if you make more chowder.
• Onions - One big, or more. Chopped fine.
• Celery - A good cup or two of chopped celery and leaves.
• Carrots - Shred up 1 or more good sized carrots.
• Chicken Broth - 2 cans, or equivalent boullion.
• Dried Parsley - 1-3 tsps, depending on how much you like (adds a tangy flavor).
• Redmond Real Salt Seasoning Salt (1/4 to 1/2 tsp - not a lot) - This is an HERBED seasoning salt. If you don't have it, add a pinch or two of poultry seasoning, and some garlic salt.
• Pepper - A light dusting, or heavy dusting, depending on how much you like pepper.
• Salt - to taste.
• Water - just enough to ALMOST cover the chunky stuff - do NOT let it go swimming.

Put all that on to boil. Let it boil until the potatoes and other veggies are tender.

• Melted Butter - 1 stick or more. Real and salty butter, ok?
• Milk - 1-3 cups
• Flour - Estimate the liquid. 1 tbsp flour per cup.

Mix the flour into the butter to make a white roux.

Add the MILK to the soup.

Add the flour and butter to the soup.

Bring to a boil, and stir continuously while the soup thickens. You can adjust with more white roux to thicken it more, OR you can add more milk to thin it a bit.

Test for salt, and make this taste OH, SO SAVORY.

Ok, so a Bisque is both simpler, and stranger. If you can make a good chowder, you can make a great bisque, but remember it is somewhat thinner.

There are two kinds of Bisque - a New England, and a Boston. Again, we have that milk versus tomato going on, and some people just open a can of Campbell's Tomato Soup, thin it down, and toss in the shrimp or Crab. But I won't go there, I think there's just something more delicious!

Seafood Bisque

• Seafood - Again, a lot. Shrimp, that Krab stuff, Crab, Lobster, Crawdad, Scallop, Clams, or anything else you can get your frog knife into. (That instruction came from Forrest, straight from Bubba Shrimp.)
• Onions - about 1 large, chopped fine
• Celery - Several ribs, WITH the leaves, chopped fine
• Chicken or Fish Broth - 2 cans, or equivalent boullion
• Dried Parsley - 1-3 tsps, depending on how much you like (adds a tangy flavor).
• Redmond Real Salt Seasoning Salt (1/4 to 1/2 tsp - not a lot) - This is an HERBED seasoning salt. If you don't have it, add a pinch or two of poultry seasoning, and some garlic salt.
• Pepper - A light dusting, or heavy dusting, depending on how much you like pepper.
• Salt - to taste.
• Cocktail Sauce - 1-2 tbsp.
• OPTIONAL - Cayenne pepper, at your own risk
• Water - just enough to ALMOST cover the chunky stuff - do NOT let it go swimming.

Put all that on to boil. Let it boil until the celery is tender. (Gourmands add the fish last, AFTER the veggies are tender. Cookery Slop Artists just throw it on and cook the life out of it and hope for the best, and usually get a GREAT flavor.)

• Melted Butter - 1/2 a stick or more. Real and salty butter, ok? This is a THINNER soup, so it won't suspend as much butter as the chowder.
• Milk - 1-3 cups - Again, enough for a thinner soup.
• Flour - Estimate the liquid. 2 tsp flour per cup.

Mix the flour into the butter to make a white roux.

Add the MILK to the soup.

Add the flour and butter to the soup.

Bring to a boil, and stir continuously while the soup thickens. You can adjust with more white roux to thicken it more, OR you can add more milk to thin it a bit.

Test for salt, and make this taste OH, SO SAVORY.

This should be THICKENED, but it should NOT round up on the spoon. It is not a thick STEW type chowder, it is a thinner more brothy white gravy style (like Bechamel).