Herbs & Vegetables Used in Soup

Soup Vegetables

Of vegetables used in soup the main ones are carrots, tomatoes, asparagus, green peas, okra, macaroni, green corn, beans, rice, vermicelli, wheat flour, mushroom, or mushroom catsup, parsnips, beetroot, turnips, leeks, Scotch barley, pearl barley, garlic, shallots and onions; sliced onions fried with butter and flour until they are browned, then rubbed through a sieve, are excellent to heighten the color and flavor of brown sauces and soups.

Soup Herbs

The herbs usually used in soups are parsley, common thyme, summer savory, knotted marjoram, and other seasonings, such as bay leaves, tarragon, all spice, cinnamon, nutmeg, cloves, mace, black and white pepper, red pepper, lemon peel and juice, orange peel and juice. The latter gives a finer flavor and the acid much milder.

Flavor

These materials, with wine, and the various catsups, combined in various proportions, are, with other ingredients, made into almost an endless variety of excellent soups and gravies. Soups that are meant for the main part of a meal certainly should not be flavored like sauces, which are only meant to give relish to some particular dish.