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Wed Feb 12, 2020, 11:50 AM

My soup is lacking open to suggestions

Itís a creamy hamburger soup
1pound burger
8 potatoes
1pound Swiss cheese
2 diced onions
A lot of black pepper into the roux

Appreciate the help it will get eaten but itís lacking in that kick.

61 replies, 1398 views

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Arrow 61 replies Author Time Post
Reply My soup is lacking open to suggestions (Original post)
TEB Feb 2020 OP
irisblue Feb 2020 #1
TEB Feb 2020 #7
dchill Feb 2020 #2
TEB Feb 2020 #8
rampartc Feb 2020 #3
TEB Feb 2020 #18
Rider3 Feb 2020 #4
irisblue Feb 2020 #9
TEB Feb 2020 #17
stonecutter357 Feb 2020 #5
TEB Feb 2020 #14
stonecutter357 Feb 2020 #20
TEB Feb 2020 #21
sarge43 Feb 2020 #6
TEB Feb 2020 #19
sarge43 Feb 2020 #22
in2herbs Feb 2020 #10
TEB Feb 2020 #12
PoindexterOglethorpe Feb 2020 #11
ProudMNDemocrat Feb 2020 #13
mahina Feb 2020 #54
ProudMNDemocrat Feb 2020 #57
mahina Feb 2020 #60
DetlefK Feb 2020 #15
TEB Feb 2020 #16
Cracklin Charlie Feb 2020 #23
TEB Feb 2020 #24
marble falls Feb 2020 #25
MontanaMama Feb 2020 #26
dhol82 Feb 2020 #31
Squidly Feb 2020 #27
fierywoman Feb 2020 #33
dhol82 Feb 2020 #28
Fresh_Start Feb 2020 #29
mr_lebowski Feb 2020 #32
Fresh_Start Feb 2020 #34
mr_lebowski Feb 2020 #36
Fresh_Start Feb 2020 #38
MontanaMama Feb 2020 #39
mr_lebowski Feb 2020 #40
MontanaMama Feb 2020 #41
mr_lebowski Feb 2020 #43
MontanaMama Feb 2020 #45
dewsgirl Feb 2020 #30
Me. Feb 2020 #35
happybird Feb 2020 #37
flotsam Feb 2020 #42
mr_lebowski Feb 2020 #44
flotsam Feb 2020 #46
Warpy Feb 2020 #47
Kali Feb 2020 #48
Auggie Feb 2020 #49
Retrograde Feb 2020 #50
chillfactor Feb 2020 #51
sprinkleeninow Feb 2020 #52
Prosper Feb 2020 #53
madaboutharry Feb 2020 #55
pansypoo53219 Feb 2020 #56
woodsprite Feb 2020 #58
sir pball Feb 2020 #59
Demsrule86 Feb 2020 #61

Response to TEB (Original post)

Wed Feb 12, 2020, 11:53 AM

1. If this is sort of stroganoff

Sour Cream, dill & mushrooms

And a bit of salt

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Response to irisblue (Reply #1)

Wed Feb 12, 2020, 12:03 PM

7. It's straight potatoes burger and onions roux said

I added heavy cream thank you

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Response to TEB (Original post)

Wed Feb 12, 2020, 11:53 AM

2. Garlic powder.

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Response to dchill (Reply #2)

Wed Feb 12, 2020, 12:03 PM

8. Definitely a plus thanks

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Response to TEB (Original post)

Wed Feb 12, 2020, 11:55 AM

3. sounds like you could use a few bell peppers, or better yet poblamos.

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Response to rampartc (Reply #3)

Wed Feb 12, 2020, 12:22 PM

18. Next time

Iíll do peppers with burger

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Response to TEB (Original post)

Wed Feb 12, 2020, 11:56 AM

4. Gravy Master

Add a little of this stuff, and you'll get the depth you're looking for. A teaspoon can make a BIG difference!

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Response to Rider3 (Reply #4)

Wed Feb 12, 2020, 12:05 PM

9. I like gravy master much more then kitchen boquet as a flavor additive.

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Response to Rider3 (Reply #4)

Wed Feb 12, 2020, 12:21 PM

17. Thank You

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Response to TEB (Original post)

Wed Feb 12, 2020, 12:00 PM

5. Try putting the 2 diced onions in the roux when you get it as dark as you like.

And let them caramelize in the roux . red bell pepper would caramelize very well also .

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Response to stonecutter357 (Reply #5)

Wed Feb 12, 2020, 12:16 PM

14. Awesome thank you

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Response to TEB (Reply #14)

Wed Feb 12, 2020, 12:28 PM

20. Hamburger soup is also nice with cabbage !

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Response to stonecutter357 (Reply #20)

Wed Feb 12, 2020, 12:29 PM

21. Most definitely friend

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Response to TEB (Original post)

Wed Feb 12, 2020, 12:01 PM

6. My hamburger soup recipe calls for

A small can of drained diced tomatoes, diced green pepper and diced carrots to taste, oregano to taste

FWIW

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Response to sarge43 (Reply #6)

Wed Feb 12, 2020, 12:23 PM

19. Thank You I put carrots in sarge

Troops will bitch my boys but hey I outrank em

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Response to TEB (Reply #19)

Wed Feb 12, 2020, 12:44 PM

22. You're welcome, TEB

Climb the greasy rank pole and you get to throw your privilege around

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Response to TEB (Original post)

Wed Feb 12, 2020, 12:06 PM

10. If I ate meat I would add celery and carrots. nt

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Response to in2herbs (Reply #10)

Wed Feb 12, 2020, 12:08 PM

12. Thank you I put

Celery and carrots great idea the boys will woof it down

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Response to TEB (Original post)

Wed Feb 12, 2020, 12:07 PM

11. It definitely needs some more spices, depending on what you like.

Along with or instead of the suggestions already posted consider some of these:

Celery seed
Thyme
Marjoram

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Response to TEB (Original post)

Wed Feb 12, 2020, 12:09 PM

13. Whipping Cream, a dash of salt, celery, and water.

Sharp cheddar would be better.

1 cup whipping cream
1 to 2 cups water
1tsp. Sea salt or to taste
1 cup finely diced celery
Shredded carrots for color


Try that and see how the flavors come together.

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Response to ProudMNDemocrat (Reply #13)

Thu Feb 13, 2020, 06:08 AM

54. Whipping cream and hamburger soup with cheese?

Never seen anything like any of this in my whole life.

Sounds like a heart attack in a bowl. Good luck everybody!

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Response to mahina (Reply #54)

Thu Feb 13, 2020, 10:15 AM

57. Gives the soup that "Creamy" taste.

Or substitute milk. It is not like one is eating this soup every day and in large amounts.

I use whipping cream in my Greene Beanie cassarole, which makes it so yummy.

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Response to ProudMNDemocrat (Reply #57)

Thu Feb 13, 2020, 12:54 PM

60. I'll have to try it one day. I bet it's tasty.

We eat foods here that people from other places find strange- poi for starters

Itís delicious and makes you feel good.

Takes all kinds to run a world!

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Response to TEB (Original post)

Wed Feb 12, 2020, 12:17 PM

15. How I would do it:

1. Extremely finely dice a small carrot, half an onion and half a stalk of celery (and 1 or 2 cloves of garlic).

2. Form the ground meat into a large thin burger and fry in the pot. Do not stir or disturb until it gets a crust. When the crust has been formed, chop the burger into small pieces, add the vegetables and salt/pepper and keep frying.

3. In a separate pot make a blond roux, add cold stock, bring to boil, add cheese.

4. Mix the sauce to the meat/vegetable-mix.

5. Chop 1 or 2 onions into rings, flour them, fry crunchy. Chop burger-buns into 0.5 inch sized bits and fry crunchy.


Serve the meat-vegetable-roux-cheese soup topped with onion-rings and bun-bits.

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Response to DetlefK (Reply #15)

Wed Feb 12, 2020, 12:18 PM

16. Thanks I'll do this next time

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:04 PM

23. Oregano makes soup feel warm.

I add it to lots of soups. I usually use Mexican oregano, but I just ran out.

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Response to Cracklin Charlie (Reply #23)

Wed Feb 12, 2020, 01:07 PM

24. Thank You Charlie

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:21 PM

25. I'd go for a loaded bacon cheeseburger soup. Use cheddar, tomatoes, bacon bits, mustard ...

catsup as adds on the tables.

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:23 PM

26. Don't underestimate a shot

of soy sauce or aminos. They can provide a depth of flavor to recipes that are missing a little something.

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Response to MontanaMama (Reply #26)

Wed Feb 12, 2020, 01:28 PM

31. Yup. My step daughter clued me in on adding a dash of soy sauce to steamed spinach.

Really added to the flavor.
Thatís along with a bit of butter. The flavors just compliment each other.

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:24 PM

27. Want a little kick?

Paprika is always my go to for some low end heat. Cumin is good as well.

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Response to Squidly (Reply #27)

Wed Feb 12, 2020, 01:43 PM

33. Yeah! And if you want to go a little further fancy-schmancy:

smoked paprika. And you can roast the cumin seeds and grind them. Or maybe chipotle powder? In my experience, it's probably salt that you need.

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:26 PM

28. I think I would a bay leaf also.

And, everything is better with a dash or two or three of cayenne.

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:27 PM

29. worcheshire is a classic addition and maybe a little dry white wine

and herbs

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Response to Fresh_Start (Reply #29)

Wed Feb 12, 2020, 01:33 PM

32. This ...

Also ... allow me to interject ... a can of classic campbells (or the like) tomato soup. May need more or less depending on the overall volume.

Also a few dashes of tabasco.

OH ... and a bit of sugar. Almost no soup is great with 0 sugar. It's not to make it sweet, it's to round out the flavor.

A bit of Beef Bouillon would also probably be good ...

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Response to mr_lebowski (Reply #32)

Wed Feb 12, 2020, 01:45 PM

34. you could cook for me anyday

i would use a little tomato paste instead of tomato soup + sugar.

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Response to Fresh_Start (Reply #34)

Wed Feb 12, 2020, 01:52 PM

36. Somewhere you need some source of sugar ... tom soup has sugar so that may be plenty

It won't taste right with absolutely none, IMHO.

Just like it wouldn't with 0 salt.

Thanks for the compliment ... there's a few things I know how to make pretty well if I say so myself. Soup is definitely a forte ...

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Response to mr_lebowski (Reply #36)

Wed Feb 12, 2020, 01:59 PM

38. i find that tomato paste has enough sweetness

for most soups...
though I would add a little sugar or honey for sweet and sour cabbage soup..

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Response to Fresh_Start (Reply #38)

Wed Feb 12, 2020, 02:15 PM

39. Totally agree with this. Tomato paste can be just the thing.

I like to keep a tube of tomato paste in the fridge along with a tube of garlic paste and anchovy paste. I'm not super fond of anchovies but the paste adds the perfect something in some recipes.

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Response to MontanaMama (Reply #39)

Wed Feb 12, 2020, 02:31 PM

40. I have those too. Ginger and Lemongrass pastes too :)

Anchovy Paste I pretty much use only for homemade Caesar dressing.

Though I also have fish sauce (liquid anchovy paste or damn near) and shrimp paste on hand for various asian concoctions.

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Response to mr_lebowski (Reply #40)

Wed Feb 12, 2020, 02:40 PM

41. Lemongrass paste?

I need to find that!! Where do you find it?

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Response to MontanaMama (Reply #41)

Wed Feb 12, 2020, 03:12 PM

43. Refrigerated produce section at my Safeway, along with the various other herb-type pastes

Brand is Gourmet Garden ... looks like Kroger has as well ...

https://www.kroger.com/p/gourmet-garden-lemongrass-stir-in-paste/0087520800067

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Response to mr_lebowski (Reply #43)

Wed Feb 12, 2020, 03:28 PM

45. Thank you!

I will look for it. On an Asian cooking kick at the moment. Sometimes I can get lemongrass at the organic grocery store but not consistently this time of year.

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:27 PM

30. Sounds delicious.☺

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:47 PM

35. Heat Such As Crushed Red Pepper Or Cayenne & Garlic

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Response to TEB (Original post)

Wed Feb 12, 2020, 01:54 PM

37. Garlic and a small can of diced green chiles

or some fresh chopped jalapeŮo. Those little cans of chiles are super handy, I use them often and donít have to worry about touching my face after chopping hot peppers.

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Response to TEB (Original post)

Wed Feb 12, 2020, 03:07 PM

42. The answer is sazon

If you look for it both Walmart and Hannaford groceries carry it in New England.Some brands of sazon contain MSG (which I personally like) others do not. I use it in all soups and stews. I also use in when cooking meat in my air fryer. I spray the meat lightly with Pam olive oil in the pump sprayer and dust with sazon. Then massage the spice into the meat, which turns your fingers as orange as an unnamed "president" but it washes right off...As far as I'm concerned this is the miracle spice. A little more info here:https://www.nospoonnecessary.com/homemade-sazon-seasoning-mix/

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Response to flotsam (Reply #42)

Wed Feb 12, 2020, 03:21 PM

44. Helpful tip in case one is at all confused by the directions in that link:

In the US:
Coriander: dried seeds of the cilantro plant, little round balls the size of peppercorns
Cilantro: The stems and leaves of the cilantro plant

In a lot of the rest of the world:
Coriander Seed: What we call Coriander in the US
Coriander: What we call Cilantro in the US

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Response to mr_lebowski (Reply #44)

Wed Feb 12, 2020, 03:32 PM

46. Thanks

Sazon is my secret cause-for less than $5 you just might find a culinary revelation. You surely will not find another spice blend as versatile.

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Response to TEB (Original post)

Wed Feb 12, 2020, 05:04 PM

47. Try a little cayenne pepper

If you're heat phobic,just put a little into a tiny bowl, add a few grains stir and let sit for a few minutes and taste.

Cheese, potatoes and burger tend to be pretty bland things that need just a little heat.

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Response to TEB (Original post)

Wed Feb 12, 2020, 05:28 PM

48. try some caraway seeds, maybe a little dill

what fat are you using for your roux? try bacon grease instead
is this a cream soup or broth based? add bullion or other beef flavoring for broth based, for sure. tomato of some kind is good in there as well. bay leaf, carrots, celery.

a few other things to try (not all at once! but for either cream or broth based): sherry, Worcestershire, red pepper, cajun seasoning, green chiles, mushrooms, garlic, beer, smoke (a drop or two of liquid or use something like smoked paprika or chipotle - a little goes a long way, be careful)

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Response to TEB (Original post)

Wed Feb 12, 2020, 05:58 PM

49. Salt? Its not listed in your ingredients.

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Response to TEB (Original post)

Thu Feb 13, 2020, 04:27 AM

50. Salt

Not much - a pinch of kosher salt at the table is usually enough to perk up the tastebuds.

I donít see much liquid in your recipe - what are you using as the base?

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Response to TEB (Original post)

Thu Feb 13, 2020, 05:08 AM

51. Have you ever thought of

using bite-sized kale in your soups.....it is a great addition to most any soup,

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Response to TEB (Original post)

Thu Feb 13, 2020, 05:11 AM

52. Piwo, moje drogie serce. Pivo, moje drahe srdce.

A bottle of Rolling Rock. A couple o' splashes, then take a swig!



Na z'drovje!

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Response to TEB (Original post)

Thu Feb 13, 2020, 05:57 AM

53. Sour cream, celery, one of the cultured butters, couple drops rice vinegar

make your hamburger into thin patties and sear both sides, that will bring out the taste of the meat the break it up. Same thing with the onions. Get them brown. Searing the meat and onions takes their taste from boiled to grilled. If your worried about the onions showing up in your soup run them through a blender. Get a richer taste with a slight shade of color. Also the searing adds to the taste like the difference between boiled or fried French fries.

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Response to TEB (Original post)

Thu Feb 13, 2020, 08:03 AM

55. Hi would try something to add a bit of "heat" to it.

Like a a little cayenne pepper or Tabasco. Just a whisper of heat taste good in a creamed soup.

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Response to TEB (Original post)

Thu Feb 13, 2020, 09:23 AM

56. i don't eat cheese, but like my uncle's onion soup. it needed a bit of garlic. maybe some bouillon?

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Response to TEB (Original post)

Thu Feb 13, 2020, 11:31 AM

58. What about a dash or two of smokey paprika?

I made a sauce for pierogies last night, and that took it to a whole other level.

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Response to TEB (Original post)

Thu Feb 13, 2020, 11:44 AM

59. Pickles, acidity is your friend.

Cuts the richness a little and makes it pop, you could try either a splash of pickle juice or some finely diced pickles (cornichins or dill, bread and butter or half sweets wouldn't be very good)

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Response to TEB (Original post)

Thu Feb 13, 2020, 05:29 PM

61. Add garlic and salt... butter if you have no calorie issues as it pack a great deal of flavor.

I think Cheddar cheese has more flavor than swiss...also add bacon...worstershire sauce...and beef broth will help too.

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