- Beef soups…marjoram, rosemary, thyme
- Chicken soups…celery seed, marjoram, thyme, parsley, and sage
- Chilis…chili powder, cumin
- Cream soups…parsley, thyme.
- Meaty, hearty soups…cumin
- Tomato-based soups…basil, oregano or fennel
Regardless what you are making or what seasonings you are adding, never use so much seasoning that it is overpowering.
1. Fresh herbs…You can add only one fresh herb or a combination of herbs to your soup, based on what your family likes best.
You can add the fresh herbs either with the woody stems still attached or not. It really doesn’t matter because the stems and leaves will drop off as they cook, Once your soup is finished, simply remove these can be removed with tongs or a slotted spoon before serving.
Fresh herbs will have a more intense flavor if added near the end of the cooking time.
2. Garlic…Garlic is a flavor enhance rhat brings out the flavors of the other ingredients in the soup. Garlic…Garlic is a flavor enhancer that brings out the flavors of the other ingredients in the soup. Even if a soup recipe doesn’t call for garlic, you can always add two or three cloves of garlic without worrying that your soup will have a garlicky taste.
.3. Ginger...Ginger is another flavor enhancer. Adding ginger to vegetable and chicken soups adds a slightly sweet taste and aromaFresh herbs…Fresh herbs provide an intense and complex flavor. Use three or four tablespoons of chopped, fresh herbs for ten to twelve cups of soup.
4. Spice Cabinet Spices…Use 1 to 2 teaspoons of ground spices per ten to twelve cups liquid.
Some of the most commonly used spices include…