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Reply to "Semi-vegetarian, need help with soup"
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[quote=Anonymous]If you're trying to simulate a chicken broth, the real trick is to get the most flavor out of the vegetables, along with some fat. I roast sweet potatoes, celery, carrots, onions, garlic, and ginger that I toss with olive oil, salt and pepper and put on a sheet pan at 400 degrees until it's all pretty dark. I toss it into a few cups of water and bring it to a boil, then let it simmer for at least an hour (if I've got time I'll go twice that long). Use a strainer and fish out the solids, pressing them pretty firmly over the pot before you remove them (sometimes I'll transfer them to another strainer over a bowl and catch some extra liquid that way). At that point I add fresh soup vegetables and continue to cook the soup. It's pretty concentrated at this point, so I'll usually more water closer to serving and season as needed at that point. For some soups where I want more umami I will use white miso but I don't do that yellow powder stuff, I'm just not a fan. [/quote]
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