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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