*Too Salty

*If the soup is too salty, add several slices of raw potato and let it boil

five or six minutes. As you remove the potato slices, you will also remove

the excess salt.

*Too Sweet*

If a soup or stew is too sweet, add salt.

*Too Greasy*

If there is grease on top of your soup, add a lettuce leaf. The lettuce will

absorb the grease. Once the leaf is coated, throw it away.

If you have the time, refrigerate soups or stews until the fat hardens on

the top. Remove the fat with a spoon and discard.

*Too Tough*

To tenderize stewing beef, add one or two tablespoons of vinegar to the soup

or stew.

*Too Thin*

Bread crumbs can quickly thicken any soup. Try using a variety of breads

including whole wheat, rye, sour dough. Each type of bread will add its own

personality to the soup.

*Too Slow*

If you have trouble getting a soup to come to a boil, check to see if you

have left a metal spoon in the pot. Metal deflects the heat and will slow

down the boiling process.

*Bay Leaves*

Always remove bay leaves from soups and stew before serving or storing; if

left too long, bay leaves will continue to impart their pungent flavors.

*Garnishing*

Soups can be enhanced at the point of service with garnishes. Try adding

chopped herbs such as parsley, cilantro, basil, tarragon, chives or a sprig

of fresh dill. Add flavor and crunch by topping the soup with dried won

tons, tortilla strips, and deep fried onions. Drizzle a little infused olive

oil on the top. Be creative; try adding lime or garlic-infused olive oil.

Add a dollop of sour cream or try making a savory whipped cream.

Don't stop there; add a touch of chutney or salsa which can add flavor and

interest. Try adding any grated cheese that complements the recipe.

Carefully select the garnish to complement the soup. For instance, a small

steamed broccoli floweret can be floated on top of a bowl of cream of

broccoli soup.