Does anyone have a real good recipe for this soup? I have tried a few
receipes but find them lacking. Anne

Anne Duhon wrote:
> Does anyone have a real good recipe for this soup? I have tried a few
> receipes but find them lacking. Anne
>


Lacking in what, meat? Flavor? Texture? The trouble with most
vegetarian vegetable soups is that people tend to be reluctant to go to
the trouble of starting with a vegetable stock so they use water
instead, and the soup ends up being flavorless and thin.


For a vegetable stock, I use mushrooms and root vegetables like carrots,
turnips and broccoli stalks. I boil them all together until all the
liquid is released from the vegetables. The vegetables are strained
out. Then I reduce the stock to roughly half its original volume. THEN
I start making the soup. This seems wasteful, like making the soup
twice, but it works.


Next, brown onions and garlic in oil. You get flavor from the onions
that way. Add your vegetables that can handle long cooking: carrots,
turnips, potatoes, rutabaga, cauliflower. Simmer them until soft in the
stock that you made above. (That's NEW carrots and turnips, not the
ones that were tossed after making the stock.) When done, add the
vegetables that need quick cooking: kale, spinach, parsley, zucchini.
Serve right away.


You might find that you want the soup thicker, more like puree than
vegetables floating in broth. If that's it, put the soup in a blender
before adding the soft vegetables. You could thicken it with roux too,
but I like the blender method best.


--Lia

Anne Duhon wrote:
> Does anyone have a real good recipe for this soup? I have tried a few
> receipes but find them lacking. Anne
>


Lacking in what, meat? Flavor? Texture? The trouble with most
vegetarian vegetable soups is that people tend to be reluctant to go to
the trouble of starting with a vegetable stock so they use water
instead, and the soup ends up being flavorless and thin.


For a vegetable stock, I use mushrooms and root vegetables like carrots,
turnips and broccoli stalks. I boil them all together until all the
liquid is released from the vegetables. The vegetables are strained
out. Then I reduce the stock to roughly half its original volume. THEN
I start making the soup. This seems wasteful, like making the soup
twice, but it works.


Next, brown onions and garlic in oil. You get flavor from the onions
that way. Add your vegetables that can handle long cooking: carrots,
turnips, potatoes, rutabaga, cauliflower. Simmer them until soft in the
stock that you made above. (That's NEW carrots and turnips, not the
ones that were tossed after making the stock.) When done, add the
vegetables that need quick cooking: kale, spinach, parsley, zucchini.
Serve right away.


You might find that you want the soup thicker, more like puree than
vegetables floating in broth. If that's it, put the soup in a blender
before adding the soft vegetables. You could thicken it with roux too,
but I like the blender method best.


--Lia

>Julia Altshuler writes:
>
>Anne Duhon wrote:
>> Does anyone have a real good recipe for this soup? I have tried a few
>> receipes but find them lacking. Anne
>>
>
>
>Lacking in what, meat? Flavor? Texture? The trouble with most
>vegetarian vegetable soups is that people tend to be reluctant to go to
>the trouble of starting with a vegetable stock so they use water
>instead, and the soup ends up being flavorless and thin.

Not really necessary to prepare a vegetable stock for vegetable soup.

>For a vegetable stock, I use mushrooms and root vegetables like carrots,
>turnips and broccoli stalks. I boil them all together until all the
>liquid is released from the vegetables. The vegetables are strained
>out. Then I reduce the stock to roughly half its original volume. THEN
>I start making the soup. This seems wasteful, like making the soup
>twice, but it works.

Not necessary, nor would I ruin a great vegetable soup with broccoli, or any
cruciform.

>Next, brown onions and garlic in oil. You get flavor from the onions
>that way. Add your vegetables that can handle long cooking: carrots,
>turnips, potatoes, rutabaga, cauliflower.

Since when can cauliflower handle long cooking... actually none of those
veggies can.

Simmer them until soft in the
>stock that you made above. (That's NEW carrots and turnips, not the
>ones that were tossed after making the stock.) When done, add the
>vegetables that need quick cooking: kale, spinach, parsley,

No one would add all three to the sam epot, not unless they were preparing
compost.

>You might find that you want the soup thicker, more like puree than
>vegetables floating in broth. If that's it, put the soup in a blender
>before adding the soft vegetables. You could thicken it with roux too,
>but I like the blender method best.

Hahahahahaha... ain't ya ever heard of potatoes and okra, pasta, barley, rice,
beans... I don't believe you ever made any such soup, you totally made this up
as you typed. Anyone who has ever read the list of ingredients on a can of
Campbells Vegetarian Soup would know.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Julia Altshuler writes:
>
>Anne Duhon wrote:
>> Does anyone have a real good recipe for this soup? I have tried a few
>> receipes but find them lacking. Anne
>>
>
>
>Lacking in what, meat? Flavor? Texture? The trouble with most
>vegetarian vegetable soups is that people tend to be reluctant to go to
>the trouble of starting with a vegetable stock so they use water
>instead, and the soup ends up being flavorless and thin.

Not really necessary to prepare a vegetable stock for vegetable soup.

>For a vegetable stock, I use mushrooms and root vegetables like carrots,
>turnips and broccoli stalks. I boil them all together until all the
>liquid is released from the vegetables. The vegetables are strained
>out. Then I reduce the stock to roughly half its original volume. THEN
>I start making the soup. This seems wasteful, like making the soup
>twice, but it works.

Not necessary, nor would I ruin a great vegetable soup with broccoli, or any
cruciform.

>Next, brown onions and garlic in oil. You get flavor from the onions
>that way. Add your vegetables that can handle long cooking: carrots,
>turnips, potatoes, rutabaga, cauliflower.

Since when can cauliflower handle long cooking... actually none of those
veggies can.

Simmer them until soft in the
>stock that you made above. (That's NEW carrots and turnips, not the
>ones that were tossed after making the stock.) When done, add the
>vegetables that need quick cooking: kale, spinach, parsley,

No one would add all three to the sam epot, not unless they were preparing
compost.

>You might find that you want the soup thicker, more like puree than
>vegetables floating in broth. If that's it, put the soup in a blender
>before adding the soft vegetables. You could thicken it with roux too,
>but I like the blender method best.

Hahahahahaha... ain't ya ever heard of potatoes and okra, pasta, barley, rice,
beans... I don't believe you ever made any such soup, you totally made this up
as you typed. Anyone who has ever read the list of ingredients on a can of
Campbells Vegetarian Soup would know.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Anne Duhon" > wrote in message
...
> Does anyone have a real good recipe for this soup? I have tried a few
> receipes but find them lacking. Anne

Ther eis a basic technique

1. Take root vegetables (any you like) and roast them in a slow oven for
several hours.
2. Make a broth from the roasted vegetables.
3. When thoroughly cooked throw away the vegetables (The have no more
flavor)
4. Use the broth and fresh vegetables to make your soup - being careful
not to over cook the vegetables.

Dimitri

"Anne Duhon" > wrote in message
...
> Does anyone have a real good recipe for this soup? I have tried a few
> receipes but find them lacking. Anne

Ther eis a basic technique

1. Take root vegetables (any you like) and roast them in a slow oven for
several hours.
2. Make a broth from the roasted vegetables.
3. When thoroughly cooked throw away the vegetables (The have no more
flavor)
4. Use the broth and fresh vegetables to make your soup - being careful
not to over cook the vegetables.

Dimitri

>Hahahahahaha... ain't ya ever heard of potatoes and okra, pasta, barley,
>rice,
>beans...


>>>snippage


>"Life would be devoid of all meaning were it without tribulation."
>Sheldon
>````````````

Ain't? *giggles* you put an apostrophe in aint? Of what two words is it a
contraction?

*tease*

I stopped using the ( ' ) mark in aint when I couldn't answer that question
myself. *laughs*

And omg, Sheldon, lighten up *giggles some more*

I don't think she was giving a specific recipe, just some general guidelines
for a decent veggie broth and subsequent soup.

I do have to agree with him on the cruciferous veggies in stock, though. I
personally avoid broc, cabbage, cauliflower in basic stocks (unless they are
going to play a star role in the final dish). or else they tend to overpower
all the other veggie flavors-- Like that star anise that I thought one little
tiny piece wouldn't overpower my brine but I was wrong *laughs*.

*cheers*

Barb

>Hahahahahaha... ain't ya ever heard of potatoes and okra, pasta, barley,
>rice,
>beans...


>>>snippage


>"Life would be devoid of all meaning were it without tribulation."
>Sheldon
>````````````

Ain't? *giggles* you put an apostrophe in aint? Of what two words is it a
contraction?

*tease*

I stopped using the ( ' ) mark in aint when I couldn't answer that question
myself. *laughs*

And omg, Sheldon, lighten up *giggles some more*

I don't think she was giving a specific recipe, just some general guidelines
for a decent veggie broth and subsequent soup.

I do have to agree with him on the cruciferous veggies in stock, though. I
personally avoid broc, cabbage, cauliflower in basic stocks (unless they are
going to play a star role in the final dish). or else they tend to overpower
all the other veggie flavors-- Like that star anise that I thought one little
tiny piece wouldn't overpower my brine but I was wrong *laughs*.

*cheers*

Barb

In article >,
(Barbtail) wrote:


> Ain't? *giggles* you put an apostrophe in aint? Of what two words is it a
> contraction?
>
> *tease*
>
> I stopped using the ( ' ) mark in aint when I couldn't answer that question
> myself. *laughs*

am not, are not, is not, has not, and have not

plus, am I not

--
Dan Abel
Sonoma State University
AIS

In article >,
(Barbtail) wrote:


> Ain't? *giggles* you put an apostrophe in aint? Of what two words is it a
> contraction?
>
> *tease*
>
> I stopped using the ( ' ) mark in aint when I couldn't answer that question
> myself. *laughs*

am not, are not, is not, has not, and have not

plus, am I not

--
Dan Abel
Sonoma State University
AIS

>am not, are not, is not, has not, and have not
>
>plus, am I not
>
>--
>Dan Abel

*Laughs!*

I guess you're right! Busy word *nods*

*cheers*

>am not, are not, is not, has not, and have not
>
>plus, am I not
>
>--
>Dan Abel

*Laughs!*

I guess you're right! Busy word *nods*

*cheers*

> (Barbtail)
>>penmart01 wrote:
>>
>>Hahahahahaha... ain't ya ever heard of potatoes and okra, pasta, barley,
>>rice, beans...
>
>
>>>>snippage
>
>Ain't? *giggles* you put an apostrophe in aint? Of what two words is it a
>contraction?

Merriam Webster

ain't

Etymology: contraction of are not
Date: 1778
1 : am not : are not : is not
2 : have not : has not
3 : do not : does not : did not
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Anne Duhon wrote:
>
> Does anyone have a real good recipe for this soup? I have tried a few
> receipes but find them lacking. Anne

I have dozens and dozens. Give me a type..tomato in stock, no tomato in
stock, vegan or dairy okay, fall veggies, spring veggies, thick (stew)
or thin. Asian or European.
I promise to come through.
blacksalt

Anne Duhon wrote:
>
> Does anyone have a real good recipe for this soup? I have tried a few
> receipes but find them lacking. Anne

I have dozens and dozens. Give me a type..tomato in stock, no tomato in
stock, vegan or dairy okay, fall veggies, spring veggies, thick (stew)
or thin. Asian or European.
I promise to come through.
blacksalt