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soup question

k
KathyH Feb 10, 2010 05:13 AM

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

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  1. JoanN RE: KathyH Feb 10, 2010 05:25 AM

    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.

    1. f
      Fiona RE: KathyH Feb 10, 2010 05:29 AM

      Since it is already good how about making a gremalota to be added to each serving? I would use an herb or two that complements the flavor of the broth, garlic and lemon zest, a little olive oil. Another approach is to pass some sour cream when you serve the soup.
      I hope this helps.

      1 Reply
      1. re: Fiona
        k
        KathyH RE: Fiona Feb 10, 2010 05:39 AM

        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.

        KathyH

      2. Uncle Bob RE: KathyH Feb 10, 2010 05:37 AM

        Try adding a little salt...

        Enjoy!

        1 Reply
        1. re: Uncle Bob
          Jennalynn RE: Uncle Bob Feb 10, 2010 10:40 AM

          I agree. Often times it's a little salt that's needed.

        2. ipsedixit RE: KathyH Feb 10, 2010 06:00 AM

          I'd go with a vinegar, but not necessarily a balsamic. What else do you have in your pantry in terms of vinegars?

          3 Replies
          1. re: ipsedixit
            k
            KathyH RE: ipsedixit Feb 10, 2010 06:27 AM

            I have white, cider, red, balsamic, white wine, rice wine and tarragon vinegars.

            1. re: KathyH
              ipsedixit RE: KathyH Feb 10, 2010 07:14 AM

              Go with rice wine. To me it's the least "sweet" of your choices and provides the cleanest "bite" that you would want from a vinegar.

              Also, you might get better and more informed responses if you posted exactly what you put into your turkey soup.

              1. re: ipsedixit
                visciole RE: ipsedixit Feb 10, 2010 10:21 AM

                I'd say a small amount of white vinegar.

          2. c
            CocoaNut RE: KathyH Feb 10, 2010 06:07 AM

            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.

            1 Reply
            1. re: CocoaNut
              greygarious RE: CocoaNut Feb 10, 2010 06:13 AM

              I like the tomato paste idea, and would also add a splash of balsamic.

            2. tcamp RE: KathyH Feb 10, 2010 06:12 AM

              Melt a couple of anchovies in olive oil over heat til you've got a thin paste. Stir into soup.

              1. j
                jmnewel RE: KathyH Feb 10, 2010 11:09 AM

                All good suggestions, but an essential (in my opinion) ingredient of any mushroom barley soup is a goodly splash of dry sherry added at the final heating before serving. I hope you have some on hand!

                1 Reply
                1. re: jmnewel
                  coll RE: jmnewel Feb 10, 2010 02:53 PM

                  Sherry is often the answer for bland dishes. I always have a bottle on hand myself.

                2. b
                  bear RE: KathyH Feb 10, 2010 11:14 AM

                  Any of the light vinegars would work. Also, reducing the wine before adding it to the soup would concentrate the acid and add a nice dimension.

                  Soup sounds great.

                  1. Cherylptw RE: KathyH Feb 10, 2010 03:05 PM

                    As I read your post, I thought about herbs, did you add any to the soup? Thyme first came to mind but other possibilities include chives, rosemary and since you have turkey in it, maybe poultry seasoning. Personally, I wouldn't add lemon juice or vinegar...but that's just me.

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