Thanks to all who gave me soup recipes. I just found the recipe online

[applegrove]

Last edited Wed Jan 31, 2018, 11:24 PM - Edit history (6)

for what was Ottawa's favourite restaurant in the 1980s and their famous soup:

MARKET SOUP A LA DAPHNE AND VICTOR'S 4 qts. beef stock (see reci) 1/4 cup butter 1 cup chopped carrots 1 cup chopped celery 1 cup chopped parsnip 1 onion, chopped fine minced garlic lo taste (2-3 cloves) other chopped vegetables, if desired (for example, okra or brussels sprouts) 1 cup barley and lentils (1/2 cup each) 6 tomatoes (2 large cans chopped tomatoes instead) 4 oz. kidney beans (canned) 4 oz. corn kernels 1 bay leaf Worcestershire sauce to taste oregano, tarragon, salt and pepper to taste Melt butter over medium heat in a large heavy saucepan; add carrots, celery, parsnips, onions, and garlic and other vegetables and saute, stirring constantly, until vegetable color becomes bright. Do not allow vegetables to become soft. Add one cup barley and lentil mix to a cup of boiling water in a small saucepan and simmer until water is absorbed. Into a large soup kettle put the tomatoes, kidney beans, corn, sauteed vegetables, barley and lentils, and stock. Add seasoning to taste and simmer until all vegetables are tender.

It was served with something that looked like salsa chips. My all time favourite. I like tarragon in lasagna too.

Jan 15, 2018
I just made a 1/2 batch. Used four dashes of Worcestershire, 4 tsp tarragon, 1 tsp oregano, 2.tsp salt or to taste, and 1. tsp pepper or to taste. I need to change the amount of barley and lentils to 1/2 cup each with one cup of boiling water or less. I used one big can of chopped tomatoes and that is the perfect amount for a 1/2 batch. Will change the recipe.It's getting there. That is the taste i remember. I'll let the veggies cook for a bit and see if I need more.

Been making a big pot and eating it every day. Lasts for 4 days. I freeze some of it as I live solo. I would just watch that the veggies do not get cooked beyond being crunchy. Next I'll try to immersion blender.

[MLAA]

1. I think I will swap Earth Balance for the butter and use veggie broth and give it a try. Thx.

[applegrove]

2. I would replace the 6 tomatoes with a big can of chopped tomatoes and the liquid in the can.

Campbell's makes soup stock with barley in it already. And make sure the veggies are crunchy when you serve it.

[MLAA]

3. Will do! 🙂

[FakeNoose]

4. Does it have to have the parsnips?

I think they're hard to find in a lot of stores. Not everybody likes parsnips, and the recipe already calls for carrots and other veggies.
Lentils are hard to find too, but mabe this is a type of "dump" recipe. Maybe you can get away with any or all veggies, whatever is handy. (?)

This recipe does sound delicious, and great for a pot-luck harvest meal. Thanks for sharing this.

[applegrove]

5. It had a very distinctive flavour. Parsnips would be part of that. But you can try it without.

If it doesn't taste unique i would put the parsnips in. They do have a zippy taste but it works well in a soup where the flavours are layered. I would include lentils as they can be found in any grocery store.

[BlueSpot]

6. Lentils hard to find?

Not for me, but I guess it could vary by region. Have you looked by the bags of dried beans and split peas in your supermarket? That's where they are in mine. I'm sure you can get them from amazon if nothing else.

I wouldn't know from parsnips. I don't think I have ever tasted one.

[irisblue]

7. Lentils might be in the international foods/ Hispanic

Goya, a well know food company sells the 1# bag I buy.

[TenHouseCats]

8. Lentils can often be found

in the dried bean section. They're much easier to find now that, "healthy food," is less of an oxymoron was in the past.

[Demsrule86]

9. I can't eat barley (celiac) could quino work? you think.

[applegrove]

11. Barley does add a particular layer of flavour to beef stock. Does quinoa

Last edited Thu Jan 11, 2018, 05:39 PM - Edit history (1)

have a particular flavour? Ever tried the gluten free pho you can now get in the grocery stores. Those apparently are heavily layered. But maybe it is too fishy? Don't really now how you would replace the barley. Tough being celiac I know. My brother is too.

[Demsrule86]

12. I never tasted quinoa...I will try it or what you suggested thanks.

[applegrove]

13. I have no idea what I am talking about with pho. I just know the chicken

stock you buy at the grocery store has barley in it and I imagine the beef does too. Heard they had gluten free pho. I've had pho at a restaurant. ....just looked it up and pho is fish sauce based with Asian flavours. The tarragon in the Market Soup is a French flavour.
The root veggies may not work with pho. Try at your own risk.

[no_hypocrisy]

15. Try farro.

[bluecollar2]

10. I'm going to try this...thanks n/t

[EllenlogRL]

14. thank you

I enjoy making my own vegan soups from scratch