"hahabogus" > wrote in message
...
> "cybercat" > wrote in :
>
>> I was right about the "tang" factor, or
>> the ratio of beef broth to tomatos being important.
>
> Try using those tiny grape tomatoes...leave them whole. When biten into
> the flavour explodes into your mouth
>

Yum, that sounds nice. Can these be left too long in the soup to cook?

I am going to dish the current batch of soup out of the pot and microwave it
because the russet chunks are still intact and if I heat the whole pot over
and
over again, they will be mush by the third heating.

(I know new potatoes would be firmer and hold up better, but I adore the
earthy taste and mooshy texture of russets!)