Fat Burning Soup Recipes
Soups and sauces belong the greatest praise. It would be well to follow their example, and it is the duty of every housekeeper to learn the art of soup making. How may a hearty dinner be better begun than with a thin soup The hot liquid, taken into an empty stomach, is easily assimilated, acts as a stimulant rather than a nutrient (as is the popular opinion), and prepares way for the meal which is to follow. The cream soups and pur es are so nutritious that, with bread and butter, they furnish a satisfactory meal.
The art of soup making is more easily mastered than at first appears. The young housekeeper good soup. Winter vegetables-turnips, carrots, celery, and onions-may be bought in large or small quantities. The outer stalks of celery, often not suitable for serving, should be saved for soups. At seasons when celery is a luxury, the tips and roots should be saved and dried. Sweet herbs, including thyme, savory, and marjoram, are dried and put up in packages, retailing five to ten cents. Bay leaves, which should be used sparingly, may be obtained at first-class grocers' or druggists' seeming never to lose strength, they may be kept indefinitely. Spices, including whole cloves, allspice berries, peppercorns, and stick cinnamon, should be kept on hand. These seasonings, with the addition of salt, pepper, and parsley, are the essential flavorings for stock soups. Flour, cornstarch, arrowroot, fine tapioca, sago, pearl barley, rice, bread, or eggs are added to give consistency and nourishment.
In late fall we start getting nostalgic for the flowering world, so the last blossoming gentians get our full attention. We hike the dry-ridge prairies each year to find the downy, cobalt blue flowers, intertwined with prairie roses that strut their scarlet hips to entice passing birds. As we hike through oak and black maple forests that border the prairie, we often find edible mushrooms, picking such favorites as chicken of the woods, hen of the woods, and sulfur mushrooms. The occasional inky caps and giant puffballs are big finds, but they must be fresh to harvest. If overripe, they are full of fly larvae or burrowing beetles. We soak them for a few hours in brine, then slice and dehydrate them. By the following morning, the mushrooms are dry and ready to infuse hearty winter stews and soups with their glorious flavor.
Postharvest technology of mushrooms has been dealt in detail by many authors (Bano et al. 1997 Lal Kaushal and Sharma 1995 Saxena and Rai 1989). Mushrooms are delicate, contain 90 water, rich in phenolics and have very active phenol oxidase and protease activities. They lack protective covering of suberin or cuticle, unlike fresh fruits and vegetables. Postharvest physiological and biochemical changes do take place at very fast rate. Storage in package films, sodium alginate coating, chemical preservation, lactic acid fermentation, irradiation, steeping preservations have been attempted to varied levels of success for short-term preservation of mushrooms. But dehydration and canning are the most common forms of long-term storage and trade in mushrooms while canning is the most common method for the button mushroom, drying is resorted to for storage and trade of all the specialty mushrooms. Button mushrooms are also freeze-dried in limited quantities. However, improvements in solar...