soup question by kathyh, 2/10/10
Last night I made a big pot of mushroom barley soup with turkey. It has homemade turkey stock, I made it after thanksgiving and froze it, button mushrooms, porcini, dried reconstituted mushrooms and the juice, leeks and carrots and turkey breast meat. It is good but it's missing something. It needs some brightness. I would think some acid.
My question is what would you add? A splash of red wine or balsamic vinegar?
I don't want to add something to the whole pot and then have it taste wrong.
Thanks for your help. KathyH
If I were to add acid, I'd go with some lemon juice. I doubt the wine would do much and I think the balsamic is the wrong flavor profile. But I'd try some soy sauce first. It may be the umami that's missing here. And, of course, try in a cup first before adding it to the pot, and even then, do it in very small increments.
Two things, forgot to mention the recipe called for soy sauce and I did add two teaspoons.
Second, we are in the midst of a blizzard right here, so I have to work with what I have in the house.
I thought of lemons, but don't have any, so can't add lemon juice or make a gremalota.
Lemon juice was my first thought.
Leaves me wine, red or white, but as you said, not sure if that would add the acid or brightness that is missing. I also have vinegars of various kinds.
I would add some to a small bowl before adding to the pot. Not need to ruin an entire pot of soup.
If you have it, I would be tempted to saute/fry a small amount of tomato paste in olive oil. Frying it removes the bright red color, so in small amount, it shouldn't distort the appearance, but it would add a depth and natural sweetness along with pulling some acid from the tomato - without making it taste like tomato soup.