Soups and Sauces

Home-made soups taste very different from canned soups, and you can make a soup to fit any occasion. I really enjoy making soup of practically any kind. Soup-making, by and large, is not a complicated business, and it is a very satisfying process. Once you get the gist of the basic methods, you’ll find that you can make any number of variations on a simple theme.

The serving quantities given in the following recipes are deliberately vague. For a first course, a small bowlful is usually adequate: a big bowlful is the order of the day if it’s the mainstay of your meal.