seasoning for soups or stews??

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seasoning for soups or stews??


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Old 02-14-2012, 19:25   #1
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Default seasoning for soups or stews??

My husband and I enjoy having homemade soup during the Winter season. However I need advice on making it more tasty. Can anyone give me some hints on what type of seasonings are good for things like Chicken soup or stew? I don't like the heavily salted variety like Campbell's - which actually tastes like the chicken just "ran" through it rather than actual content of chicken meat or vegetables.

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Old 02-14-2012, 19:37   #2
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The trick I learned years ago from an East Coast chef, is to quarter a lemon & toss it in with your chicken soup as it simmers away. Remove it before serving, of course. That little tweak of lemon really perks up the bland chicken flavors.

I also do this when roasting a chicken - quartered lemon in the cavity. When I get ready to carve it, I take those lemon quarters & squeeze them over the chicken - especially the breast meat.




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Old 02-14-2012, 19:38   #3
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Try vegeta. My wife uses that and it afds great flavour

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Old 02-14-2012, 19:51   #4
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My go to herbs and seasonings for soups: Must have at least 1-2 stalks of celery finely chopped with the strings removed. Basil, Thymne, and Rosemary. Finely chopped red/green peppers.

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Old 02-14-2012, 19:58   #5
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for soups i love thyme and marjoram, soo good. and if its a tomato based soup, sneak in some curry. its pretty fabulous

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Old 02-14-2012, 20:34   #6
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Bay leaf goes well with tomato-based sauces and savory gravies. I also like a sage/thyme combination, especially with poultry.

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Old 02-14-2012, 21:06   #7
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Lemon-garlic-dill or rosemary.

Marjoram+ thyme.

Ginger garlic scallion chili paste or oil.

Ginger garlic scallion plus coriander cumin turmeric cayenne.

I like my own mixes. They are always slightly different in ratio so the novelty is more apparent.

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Old 02-14-2012, 21:52   #8
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For tomato based soups I add heaps of chopped basil

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Old 02-14-2012, 22:51   #9
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Now, my husband loves spicey. My favorite trick is to take a can of smoked chipoltes and blend them in the small Magic bullet jar. I add a spoonfull into soups and stews. You don't need very much to add a nice kick. I find one pureed can will last several weeks in the fridge. Smoked paprika is another one of my favorites, too. Also when making some pureed soups at the end I will whirl up a Thai sauce in my magic bullet of canned coconut milk, soy sauce, sesame oil, rice wine vinegar and some thai seasoning. I add it right at the end and it really smoothes out the taste.

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Old 02-14-2012, 23:03   #10
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I add chili, paprika and pepper to just about everything with meat in it. And I add wine to soups and stews. Because I'm a tomato freak, I add a can of chopped tomatoes to all stews.

 
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