I often add V8. And also milk whey gives soup a lovely flavor and thicker texture (and protein too!)

Please stop using this template.
Clicking on the picture of the (presumably cold) bottle stirring the pot should take the reader somewhere, but as it is, the reader has to figure out which link's text describes the interesting-looking image. It seems to be "How to Cool Soup Quickly with an Ice Paddle" but the picture's link should go there; as it is, it goes NOWHERE.

Sorry salsa - we don't currently have that capability in our HTML setup. And yes, that is a photo from this post.

I use cheese rinds in my soup all of the time. It gives an added depth of flavor that is delicious.

I have a soup related question for anyone out there. Does anyone know an online source for old hens to use for Chinese style chicken soup?

This is brilliant. Thank you!

I've never once needed to "cool soup quickly." Ice paddle? Why? If it's hot, give it time, or if you're dying to eat it right then, I don't know, blow on it like people have done since the beginning of soup?

I'm with salsa- it's difficult to navigate through the tips. Personally, I would like to scroll from one tip to the next without having to go BACK and click another link. Maybe I'm not seeing it

As far as the cooling soup quickly, I have to do it for my 9 year old usually. This idea beats putting ice into, which he doesn't mind at all.

Ditto what salsa said.

I always flavour soups/salad dressings with a few drops of chili-garlic sauce (the kind you always see on the table in Asian restaurants). Adds just a bit of depth of flavour and won't make it spicy.

I started making Cooks Illustrated's vegetarian minestrone with the cheese rind a while back, and it's so good that even die hard minestrone-hating meat-loving soup naysayers love it. It's so good I start eating it way before it could possibly be done, and burn my tongue every time. It's so good that there are never any leftovers, dammit.

Another ditto for Salsa.

My local Earth Fare store packages parmesan cheese rinds as 'Cheese Bones' - very reasonably priced, and enough on the rinds to be able to shave some off before putting them in soups or stews for that extra flavour! Such a brilliant idea!

Oops! Sorry - not called 'Cheese Bones" - called "Soup Bones" (don't want to get sued for incorrect information...)

Ditto to the complaints. I'd be okay if the stories featured in the photo were bold in their links and they others weren't.

But what actually bugs me more is only having the title to each article. It would be nice to have sentence or two description of each post because I really don't want to go through and click on all of them, but many pique my curiosity just enough to wish there was a little more description (i.e. why shitake stems?).

My best soup making tip is to use sea salt rather than table salt. Sea salt tastes milder and smoother to me and makes a huge difference.