A few years ago I got into making soups.
Heard some interesting stuff on the wireless about making soup.

My guidelines are:-
1/ Read the instructions a few times.
2/ Cut up everything required, make the vege/chicken/beef stock.
3/ Turn the big soup pot with glass lid onto about 1/2,  3/4 heat.
4/ Do the first cooking to make the base on a highish heat.
Normally onions, garlic, spices, maybe root veges.
5/ When you add the stock and bulk of the soup reduce heat to very low.
6/ We want it lower than simmering. We want it to sweat.
    No boiling at all. Not even one bubble.
Steam wafting off at the most.
    I turn the pot off for some time, then back onto very low for a wee while, then off again.

It's pretty good. A good soup takes over an hour.

You can buy this stuff that has salt, msg and dehydrated vegetables in it in powder form.

Considering vegetables are like 90% water or something, you can imagine the flavours you get out of 3 table spoons in 750mL of water.

Then you can add what you want for chewing. Such as undehydrated vegetables. Or meat.

On a cold day it's good with a teaspoon in a coffee mug and boiling water.

Some of my soups have .......... been requested by Section 31 !!!!!!!!!

I have been awarded the 

 

for my soup supply.

A soup maker ? What's that, never heard of one of those.

We have a pressure cooker here. Pretty good aren't they.
I find it a bit 'touchy' on the timing. But then I have not used it very much.

Guess I am an old fashioned cook

I think the Soup Nazi would use pressure cookers for his soup.

Mechanic'ld know a good thing.