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Reply to "How to kick up the flavor in a vegetarian soup? "
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[quote=Anonymous][quote=Anonymous]I make an awesome broccoli cheddar soup. I usually use chicken broth or stock, but I'm cooking for vegetarians this time, and[b] the flavor just seems lacking[/b]. Having used bay leaves and lots of onion and celery to make the base, what else can I put in to round out the flavor? [/quote] The main ingredient is the acceptance that vegetarian soups will never taste like the meat-based soups. Then you can try some tricks that I have learned: * saute the vegetables[u] until brown[/u] before adding liquid * saute shrimp or lobsters [u]with shells on[/u] and add liquid * (Vietnamese) add [u]anchovie[/u] paste or anchovie sauce * (Chinese) use hot pepper flakes, soy sauce and vinegar like [u]Hot n Sour Soup[/u] * (Japanese) add [u]miso[/u] paste * (Korean) add [u]hot miso[/u] paste, and rice cakes * add [u]butter[/u] * substitute water with [u]cream[/u] * add [u]potatoes[/u] as thickener [/quote]
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