jmcquown wrote:
> Jean B. wrote:
>> Nancy Young wrote:
>>> Jean B. wrote:
>>>> jmcquown wrote:
>>>
>>>>> It's darned difficult tese days to get good soup in a restaurant.
>>>>
>>>> Two recent examples. Hot and sour soup that was VERY sweet. That
>>>> was the dominant taste. And a tom yum that had NONE of the
>>>> flavors that characterize that soup, but did have all sorts of
>>>> extraneous ingredients in it.
>>>
>>> I think that many, if not most, restaurants buy their soups in a
>>> bucket or a powder.
>>>
>>> nancy
>>
>> Hmmm. So they might get a base and add solids to it? Or just buy
>> it totally prepared--as was the case with the clam chowder I had
>> the other day. (That was being discussed elsewhere, and I
>> happened to notice some materials from a soup purveyor, plus I
>> asked to be totally sure. They said the product that they
>> purchased was consistent. That gives rise to two musings. First,
>> is it better for them to be consistent but offer a relatively poor
>> product? Second, if their own offerings were inconsistent,
>> that would seem to imply they weren't measuring and following a
>> precise recipe.)
>
>
> The last restaurant I worked in used purchased soup base but then added
> their own ingredients to it.
>
> Jill

That would seem to be the case for some of these soups.

--
Jean B.