21.   If unavailable, in a pinch you could make this soup with conventional wheat noodles.

22.   In years past, Boulud has made similar soups with apples and chestnuts both at Daniel and Cafe Boulud.

23.   In Tuscany, passato is a thoroughly smooth, velvety soup made from well-seasoned cooked beans.

24.   It saves her from running to the sink with a heavy pot in tow to fill it with water when making soup or cooking pasta.

25.   Make carrot soup.

26.   Make this soup the first time just as the recipe reads.

27.   Most of the ingredients are the same, and once you know how to make the soup, you will know how to make a good goulash, too.

28.   Or they make soup with a variety of beans and grains.

29.   Originally, families would purchase a whole lamb for the Easter celebration and the soup would be made with the organ meats.

30.   Or is it just that the human race has had several thousand years to get really good at making soup?