On 5/13/2012 8:58 PM, jmcquown wrote:
>
> "dsi1" > wrote in message
> ...
>> On 5/13/2012 3:59 AM, chet wrote:
>>> Going to try my hand at potato soup, will use a stick blender to get it
>>> a smooth type rather than chunk style, so the basic recipe starts with
>>> butter in the pan with onions some flour, than add broth, and potatoes
>>> that are already baked and then the stick blender, as for seasonings,
>>> other than salt & pepper, I noticed some use crushed leaf tyme, most
>>> recipes don't use tyme, anyone here ever make potatoe soup, does tyme
>>> enhance the flavor for the soup and other seasonings I am missing.
>>> trying to keep away from bacon fat and the bacon, sor of keeping it as
>>> healthy as possible.
>>>
>>> Chet
>>
>> Add a little mustard. Don't add too much. Make sure you keep the
>> amount low enough - if the soup tastes like there's mustard in it,
>> you've added too much.
>>
>
> I'm hoping you mean dry mustard powder, not the bright yellow condiment
> people put on hot dogs But I really see no reason to add either
> ingredient to potato soup.

Use any kind of mustard. I just add whatever I got.

Most people wouldn't see a reason to add mustard to potato soup. I'd
sure do it though. I'll add mustard to any number of dishes. You'd never
know it cause I purposely add it in amounts that keep it from being
obvious.


>
> Jill