Braised onions, mushroom stock, liquid smoke for that smoky flavour if you miss it.
Don't forget to finish the dish with a drizzle of nice vinegar to brighten it up, too much of just savoury ingredients in any dish will make it taste flat.
this post was submitted on 23 Jun 2025
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potatoes, mushrooms, celery, carrots...
here's some soup recipes I've made and absolutely loved:
- cozy white bean mushroom stew
- creamy lentil vegetable soup - lentils instead of beans but...still good
Soy sauce broth is nice and savory, and you can't go wrong with good ol' vegetable stock - and don't forget the MSG!
Don’t know if this is what you are looking for but here’s my go to recipe. I put it over rice. Each =each serving.
Large Skillet medium heat
Tablespoon Olive oil 1 Tblspn
Celery 3 ribs. Add. Each.
Sweet Potato 1 (2 servings)
Onion 1 (2 servings)
Cook until lightly brown 5-8 minutes
Broth. Chicken. 1 cup. Add. Each.
Salsa 1 cup. Add to taste.
Black Beans 1 can 15oz Drain. Rinse. Add. (2 servings)
Tomato 1. Diced. Add. To taste.
Red Pepper 1. Add. (2 servings)
Yellow Pepper 1. Add. (2 servings)
Cumin ground 1 teaspoon. Add.
Chili Powder 1 teaspoon. Add.
Salt 1/4 tp. Add.
Black Pepper 1/4 tp. Add.
Bring to boil
Reduce heat. Simmer, covered. Until sweet potatoes are tender. 10-13 minutes.
I have never liked pork... I would not even know what might satisfy the tastes of someone who does. But there are always spices and herbs and flavors to experiment with. Recently I have used nutritional yeast as a flavor booster for soups and sauces. Miso is also an option. I am told it was traditional in Japan to toss in some kombu seaweed during soaking, though I would not expect much more than a mineral salt taste from that.