Save my soup! Soup problems thread.

skintchick

mrbadexample wrote: »

:rotfl: What are the odds?

Slim. Veeeery slim.

Pretani

skintchick wrote: »

I made a veggie stock, using celery, carrots, leek ends, onions and mushroom stalks seasoned and simmered in the SC with water. I drained it, added more celery, grated carrot and grated courgette, and it smells lovely.

But tastes like dishwater

What can do to it to make it nice?

Your stock should have been tasty. I would think it's the mushrooms that are making it taste horrible. Oldish mushrooms taste like rotten socks:shhh: :whistle:

skintchick

Pretani wrote: »

Your stock should have been tasty. I would think it's the mushrooms that are making it taste horrible. Oldish mushrooms taste like rotten socks:shhh: :whistle:

Ah. I did wonder if they were a good idea. Next time I won;t put them in. I just did it as I had them hanging around. Anyway I added the beef bourguignon leftover gravy and OH has pronounced it nice - "Yeah, I'll eat it" he said :rotfl: so that's cool.

annelouise_2

Hi,

Sounds like to threw the best stock down the drain to me ......

You need to add stock cube veggie,potato,garlic,lentils,tom puree and simmer until thick and reduced significsntly.

Hope this helps.

annelouise

skintchick

annelouise wrote: »

Hi,

Sounds like to threw the best stock down the drain to me ......

You need to add stock cube veggie,potato,garlic,lentils,tom puree and simmer until thick and reduced significsntly.

Hope this helps.

annelouise

Well, it does, but if you add a stock cube then what's the point? I wanted to make stock. If I add a stock cube then I haven;t made it have I?

HariboJunkie

skintchick wrote: »

Well, it does, but if you add a stock cube then what's the point? I wanted to make stock. If I add a stock cube then I haven;t made it have I?

It depends wether you are making stock or soup.

If I am making stock I fry the vegetables first in butter and then simmer in water until they are softened. Then drain off the water and reduce the stock. This can then be added to other ingredients as a liquid stock.

When making vegetable soup I fry the ingredients as it gives them a much better flavour, then boil them in home made stock or use a stock cube and water. Depending on the soup I ether chop the ingredients finely or blend it with a hand blender. I make soup twice a week and have never felt the need for anything other than a hand blender (<£5 from Tesco). HTH

Chell

It might taste better tomorrow, soup is always better when it is left for a few hours.

Pretani

Pretani wrote: »

Your stock should have been tasty. I would think it's the mushrooms that are making it taste horrible. Oldish mushrooms taste like rotten socks:shhh: :whistle:

skintchick wrote: »

Ah. I did wonder if they were a good idea. Next time I won;t put them in. I just did it as I had them hanging around. Anyway I added the beef bourguignon leftover gravy and OH has pronounced it nice - "Yeah, I'll eat it" he said :rotfl: so that's cool.

Cooking mushrooms in a seperate pan is always a good idea when you're not sure if they're at their best, then add them to the rest of the ingredients. I've ruined extra hot curry by cooking oldish mushrooms in it, and I was surprised they overpowered it.

foreign_correspondent

what you made is stock, not soup, which you have then added some veggies too at the end. It sounds like it may make a decent soup if seasoned enough and thickened, which I guess is what the beef mix you have added has done. You could also have used cornflour and extra seasoning (eg. a stock cube, soy sauce or just salt and pepper) too.

Debt_Free_Chick

Agree - you have a stock, not a soup.

Also agree - not to use mushrooms in stock. My basic stock is onions, garlic, celery, carrots, bay leaf, fresh thyme, parsley stalks, salt & pepper. Sweating the veg in butter adds flavour & depth. If a meat stock, I use the remains of a roast, with bones - or raw meaty bones, which are roasted.

Never boil a stock - bring it to the boil, but then let it simmer very slowly, so that the bubbles are barely breaking across the surface.

To turn this into soup, you need the soup base e.g. leek & potato to which you add this stock.

If you simply want to use this as a soup, I'd suggest finely chopped vegetables with noodles or pasta added. Or, for a thick soup, go the leek & potato route - it will add flavour (fry the leeks in butter) and texture (boil the potatoes til soft, add the stock and then blitz with a hand blender).

Cheers