maz wrote:I'm the kind of person who eats soup all year round.If I actually get my paycheck this weekend I am going to got to the grocery store to pick up what I don't have and try it.
With bread and extra pancetta (I often double that too), I'm usually in for about $30. However, I can get enough meals that it is totally worth every penny. I do recommend the Trader Joe's Italian baguette though. It's got a bit more of a crust and a bit more gluten. Dip that with unsalted butter into the soup, and it's awesome.
Also, I realized one of the things that I ran out of that I think makes a big difference--white pepper. I like adding that to sauces, because if you don't overdo it, it can be subtle but it has a long tail.
late wrote:I usually use lentils,also a box of chicken bone broth, 4 ounces of meat (often sausage) 3-4 cups of cabbage ( I don't measure, but I recently became a big fan of cabbage), a ton of Szeged paprika, just a little of something spicy, just for background flavor, a tblsp or two of molasses, also for background flavor
Italian sausage and spinach soup is also excellent.
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