In article >,
Janet Baraclough > wrote:


> ? Re soup; are you bagging and freezing the cooking water too? If
> not, and you're making soup from cooked veg, surely you've lost half the
> flavour already by throwing out the cooking water/stock?

I understand. I'm losing all the flavor of the cooking water and a lot
of nutrients. I like beef soups and stews to taste like beef. The richer
the better. I also like the vegetables and barley to be done to my
liking without adding assorted items to the beef stock at assorted
times. So I cook vegetables and barley individually. If noodles are
involved, I do toss them in the beef stock without precooking.
As is normal with all this type of stuff. The meal is better the second
day.

leo