Herbs & Vegetables Used in Soup
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.
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.
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.