I've been trawling the message boards to find an explanation of how big a service of any recipe should be. And I have finally found it!! Sara, thank you for the wonderful idea of using the weight of what's been cooked altogether to calculate the weight of each serving. I shall be using this method from tomorrow!
Generally you don't see anything with a serving size because it differs for each cook, especially with something like soup. If you let your soup reduce a lot your serving size will be less than someone that doesn't.
When I'm trying to figure out serving size for something like a soup I break out my ziploc containers. I usually start off putting a cup into each container. If there's any left I continue to split it between the containers using different sized measuring cups (1/4 cup or 1/2 cup.) I know this can seem a little time consuming but for me at least it's not a big deal since I break everything into individual servings anyway and usually freeze some of them.
Another way you can do it is if you have a kitchen scale. Weigh your container before the soup is in it. Then weigh it again after you're done cooking. You can just divide that number by how every many servings are in the recipe to see how much each serving will weigh. Weight measurements are always more accurate than volume measurements.
I have tried to find the answer to this via internet's vast possibilities! For an example: I made this Weight Watchers mushroom barley soup-says 6 servings, each serving is 183 calories. Ok, what is my individual serving size? Is it a cup that is 183 calories? I have tried to do the math but math was never my strong suit. Help! How do you figure out the size for the calorie count? The conversion didn't seem right.
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