After making soup or stew containing meat, refrigerate until the fat congeals on the surface so that it can be easily removed. The simplest way to remove excess fat from any soup is to chill it. After fat congeals, on the surface, skim it off with a large spoon. If you haven't time for the chilling process, lay a paper towel over the soup's surface and dredge off the fat. To defat commercially prepared canned chicken stock, store cans in the refrigerator to allow fat to harden. Remove and discard the fat before using the stock. Don't forget herbs. Just before pureeing, add a generous dash of herbs to enhance the soup's flavor. The flavor of a soup made with a buttermilk base will be intensified if you season it with marjoram or thyme. To maximize flavor, adjust seasonings toward the end of the soup's cooking period. Wine or beer, like herbs, will enhance a soup's flavor. Madeira works well with chicken, dry red wines with beef, dry white wines with seafood. Don't allow to boil after you've added wine. Make an extra large pot of soup and freeze it in small portions for quick meals. The following do not freeze well: barley, pasta, potatoes, and rice. Add them to soup at the reheating stage, not the initial cooking stage. Soups that have been frozen may need to be diluted and re-seasoned before serving. Freeze chicken or beef stock in ice cube trays and then transfer the cubes to freezer bags to be used as needed. (e.g. sauteing vegetables, etc.). Cooked pasta makes another wholesome addition to soup. Tofu, cut into small cubes, is another way to add protein to your soup. For a buttery taste, add a small amount of imitation butter flavor. Vegetables and herbs have special qualities to add to homemade stock. Carrots and onions sweeten a stock and deepen its color. Celery and parsley are bittering agents, that add a certain zest to the mix. If you have carrot tops, you can substitute them for part or all of the parsley. Veal or chicken stocks can be refrigerated for up to three days. Or you can freeze them, storing in quantities that are most convenient for your cooking purposes. Defrost stocks in the refrigerator or in the microwave oven and make sure they are heated to boiling before they are eaten. Pureed vegetables can be used as a substitution for half and half and/or whipping cream when making a cream soup. Your "cream" soups will have the same luscious, velvety texture if you substitute evaporated nonfat milk for high fat cream. Eliminate butter and flour in high-fat gravies or sauces by thickening with vegetable puree's instead. When a recipe calls for condensed cream soups, substitute with cream soup mix or medium white sauce (see white sauce variations). When a recipe calls for cream of celery soup, substitute with medium white sauce plus 1/4 cup chopped celery (see white sauce variations). When a recipe calls for cream of chicken soup, substitute with medium white sauce plus two sodium-reduced chicken bouillon cubes (see white sauce variations). When a recipe calls for cream of mushroom soup, substitute with medium white sauce plus 1 cup chopped fresh mushrooms . When a recipe calls for 1 bouillon cube, substitute with 2 sodium-reduced bouillon cubes or sodium-reduced bouillon granules. To replace 1 tablespoon wheat flour as a thickener for sauces, gravies andpuddings, use one of the following: 1/2 tablespoon cornstarch 1/2 tablespoon potato starch 1/2 tablespoon rice flour 1/2 tablespoon arrowroot 2 teaspoons quick-cooking tapioca 2 tablespoon uncooked rice 1/2 tablespoon bean flour or nut flour 1/2 tablespoon plain gelatin 1 tablespoon tapioca flour If your soup is too thin or lacks a zing add leeks or Parmesan cheese to flavor. For added nutrition, any leftover cooked grain makes a nice addition to almost any soup. For extra protein and fiber, add cooked beans to your favorite soup.