Foamy and sweet smelling chicken wild rice soup
I made creamy chicken wild rice soup Thursday. I cooked it on the stove and then transferred it into a crockpot. I let it cool and put it away. Friday morning I warmed it up in the crockpot on low and then transported it to its destination (30 min away) where it was kept on warm for approximately 3 hours. It was then turned off and transported back home. I was letting it cool down some more once we were back home, but when I lifted the lid it was foamy and smelled sweet (like a fruit punch). Why would it be foamy and sweet smelling? Did something go bad or did someone accidentally spill punch in it? A container that someone else took home of it said that it looked like a thick layer of slightly scrambled eggs on the very top.
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3 Comments
The foam several days after making is different from (normal and harmless) foam or scum often encountered in first cooking a meat broth or soup.
See if you can find more information or hear from others who’ve encountered this.
If no more info or in doubt, I would (sadly because of the waste) discard this batch as unsafe.
Even if someone poured punch in, it was fermenting and likely unsafe.