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Old 06-17-2014, 12:58 PM   #11
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I'm only a little sure that this recipe is supposed to be some kind of soup.
I'd sweat my aromatic vegetables with my herbs and possibly some of the spices depending on what's going in, add tomato paste and cook a couple minutes more, add wine and reduce to a syrup, add water and oxo cubes, a dash of msg, salt, pepper and it shouldn't take much but a little time simmering on the fire. Personally if you are doing rice and it's pre cooked what I'd do is put some rice in the bowl and serve the soup on top of it, like gumbo.
All told I'm sure this method above will give you much flavor
For soups I like dry herbs more. Any time herbs are cooking liquid for a long time i go dry herbs.

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Old 06-17-2014, 05:51 PM   #12
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Originally Posted by jennyema View Post
+1 and that plus is really big.

You are what you eat.
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Old 08-31-2014, 11:39 AM   #13
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Originally Posted by CharlieD View Post
+1 and that plus is really big.
Also seconding the salt part.

You don't need to make it super salty, but when the salty receptors on your tongue are agitated it will actually cause certain aromas to become greatly enhanced (and aroma is where the real magic happens with taste).

Although theoretically depending on the oxo cubes they should have a decent amount of salt in them already.

Also adding something mildly acidic to the mix will draw out some of the vegetable fats into the broth

While animal fats are right there and in your face and can be rendered fully without adding a solvent, a lot of vegetable fats tend to require some chemical coaxing, and something acidic like a vinegar, or citrus flavour (depending on the overall profile you are going for) will help with some of that coaxing.

And if you want to neutralize the acidity after it does it's work just add something bitter to the mix toward the end.

Hope this helps!
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Old 08-31-2014, 11:55 AM   #14
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There's already plenty of MSG in the Oxo cubes.

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broth, chickpea, herbs, rice, vegetables

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