Vegetable soup ideas: Strange but true, though I’ve been following a vegetarian diet for decades already, it wasn’t until just a few years ago that I finally mastered a really good version of vegetable soup. Now I’m gradually extending my repertory and today we’ll talk about just that, about variations on vegetable-based soups, plus ones with beans and even ideas for mushroom soup, too.
Regular listeners and readers will recognize my friend Alexandra Stafford of Alexandra Cooks dot com, author of the “Bread Toast Crumbs” cookbook, and a mad collector of cookbooks and therefore possessor of recipe ideas galore.
Besides recipes, we talked brining beans; about changing up the texture of a soup to you’re your preference, and about that “extra” ingredient that can make all the difference: dill with mushroom, orange rind with black beans, and other such flavor surprises.