I just made another batch of vegetable-beef soup. This time I had extra V8 juice and added 1/4 cup. This was just the right mix. Too much and the soup would have been overpowered by it.
I also added 3/4 cup of quick barley about 20 minutes before the soup was done. This brings out the meat flavor of the soup. Definitely a keeper.
I ate 5 cups of soup right after it was done. Yumm.
dtc
I have been very busy making soups. The plan is to make an area on dougthecook.com exclusively for soup. At first, when I started to cook, my soups were terrible. Whole pots would get pitched because of some problem – too much salt, wrong ingredient, blah blah. Since soup was a weak point I decided to make it a strong point. I must say my soups have improved tremendously since yore.
Here are a few ones to get started:
Minestrone Soup
Chicken Stock
Pasta Fagioli
dtc