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[quote=Anonymous][quote=Anonymous]You won't ever achieve the same flavor profile, especially in a soup. Vegetable stock will always have a more bitter flavor profile than a meat stock. If you're only semi vegetarian make some beef or chicken stock using beef soup bones or chicken necks or feet. You could do seafood too with fish heads or shrimp or crab shells. Then make your vegetable soup in that stock without meat added. You'll get the flavor profile but not ingest the meat pieces.[/quote]

+1 I do this, bones are really cheap and just make a large batch to freeze. You have to let the beef bones simmer for 2-5 days to get good broth but you can get several batches off very little. Use organic when you can, you'll get less scum on top, it's just a pain to take off during the first hours of cooking. I also usually roast the bones first and add pieces of cheap roasted meat to enhance flavor but don't eat it because I can't digest beef very well. All the flavor is gone after that long in the pot anyways. If you can find Buffalo that is delicious too. I usually add some onion, cloves, garlic, carrots, celery too but not until the end of cooking and sometimes I just leave them out completely until I make the soup so I have a more neutral starting point. Lots of great bone broth recipes online.

Also 1-2 pounds of fresh baby portobello mushrooms make a great meat alternative without having to add soy. They absorb the flavor and have a chewy texture similar to meat.[/quote]

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