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A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.
They then convince the fisherman that this is how they prepared the soup using special "flavored rocks", astonishing the gullible fisherman. [2] [3] [4] The narrator insists that this is the "real" stone soup story. [1] The book concludes with an author's note and a recipe for "Chang Brother's Egg Drop Stone Soup". [5]
The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 50 years as of 2025, [6] [7] and oden broth from Otafuku in Asakusa, Japan, which has served the same broth daily since 1945. [8]
Condensed soup (invented in 1897 by John T. Dorrance, a chemist with the Campbell Soup Company [8] [9]) allows soup to be packaged into a smaller can and sold at a lower price than other canned soups. The soup is usually doubled in volume by adding a "can full" of water or milk, about 10 US fluid ounces (300 ml).
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, [ 1 ] and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist.
Stone Soup is a European folk story in which hungry strangers convince the people of a town to each share a small amount of their food in order to make a meal. In varying traditions, the stone has been replaced with other common inedible objects, and therefore the parable is also known as axe soup, button soup, nail soup, bolt soup, and wood soup.
Kubbeh, also known as kubbe, [1] [2] is a family of dishes of Iraqi Jewish, and Assyrian [1] origin that are also popular in the Levant, and consist of a filled dumpling soup, with a wide array of fillings and soup broths.
Stone Soup: An Old Tale is a 1947 picture book written and illustrated by Marcia Brown and published by Charles Scribner's Sons. [1] It is a retelling of the Stone Soup folk tale. Three soldiers make a soup using water and stones. Each villager contributes an ingredient to the soup, creating a feast. [2]
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