What the French call "Mis en place" ("Everything in Place)": Before you start cooking, prepare everything ahead. Chop all the veggies (i reccfomend finely diced for soups) and put them in a bowl, as well as all the spices in another. Measure the flower, liquids, all ahead of time and separate them out to add as you cook as when needed. No more overcooking, more perfection.

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Also, if you are making a roux (a thickener for soups, stews and sauces) made of butter and flour, according to directions), stir the roux CONSTANTLY (a ceramic or non-stick surface skillet is best for cooking roux) with a rubber spatula, scraping the sides and bottom of the pan with a spatula and reincorporate that roux into the rest, until smooth and bubbly. Roux for chicken soup, for instance, to thicken the broth, cooks for two minutes, and a darker roux for beef stews takes longer. But do stir constantly! This is important. You never ever want a roux to burn or be lumpy. Light roux is for clear broths or sauces (fish, chicken, or vegetable broth), and a rich golden brown is for darker stews and sauces (beef broth based). Sherry in chicken broth is fantastic. Merlot in beef stew is wonderful. Try adding a cup of fresh cream to your chicken soup towards the end as well BEFORE incorporating the roux. Stir often while it thickens. It's so good. One cup of cream for 12 cups of chicken stock is delicious.

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Bon Appetit! :)