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Old 09-13-2016, 01:01 AM   #1
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Can I substitute....

I want to make a mushroom/barley soup when the cold weather comes. The recipe calls or vegetable broth. I am not a big fan of vegetable broth based soups. Can I substitute chicken or even beef broth?

I do have the BTB Vegetable, Low Sodium. I can't remember why I even bought it or what I used it for. The recipe also calls for carrots, onions and celery. I feel like that is all the vegetable flavor the soup needs.
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Old 09-13-2016, 01:56 AM   #2
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Originally Posted by Addie View Post
I want to make a mushroom/barley soup when the cold weather comes. The recipe calls or vegetable broth. I am not a big fan of vegetable broth based soups. Can I substitute chicken or even beef broth?

I do have the BTB Vegetable, Low Sodium. I can't remember why I even bought it or what I used it for. The recipe also calls for carrots, onions and celery. I feel like that is all the vegetable flavor the soup needs.
Of course you can. I'm surprised that you haven't subbed out simple soup ingredients before, after raising a large family and being married to a chef. I can't remember the last time I followed a soup recipe to the letter. Go for it, and make it how you like it.
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Old 09-13-2016, 02:54 AM   #3
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Beef broth/stock is the only "flavor" I've used when making barley soup.
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Old 09-13-2016, 03:45 AM   #4
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Of course you can. I'm surprised that you haven't subbed out simple soup ingredients before, after raising a large family and being married to a chef. I can't remember the last time I followed a soup recipe to the letter. Go for it, and make it how you like it.
I have always used a beef stock for any soup with barley. But this recipe is the first one I have ever come across that calls for four cups or more of vegetable stock. No meat flavoring at all. It seems like such an inordinate amount that I questioned it. Quite often I will combine beef and chicken to create a mock veal stock.

I just made myself a cup of hot beef bullion. Tired of coffee.
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Old 09-13-2016, 10:27 AM   #5
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I have always used a beef stock for any soup with barley. But this recipe is the first one I have ever come across that calls for four cups or more of vegetable stock. No meat flavoring at all. It seems like such an inordinate amount that I questioned it. Quite often I will combine beef and chicken to create a mock veal stock.

I just made myself a cup of hot beef bullion. Tired of coffee.
I'ts probably a vegetarian or vegan recipe. I would sub with beef, no question.
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Old 09-13-2016, 10:49 AM   #6
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Originally Posted by Addie View Post
I want to make a mushroom/barley soup when the cold weather comes. The recipe calls or vegetable broth. I am not a big fan of vegetable broth based soups. Can I substitute chicken or even beef broth?

I do have the BTB Vegetable, Low Sodium. I can't remember why I even bought it or what I used it for. The recipe also calls for carrots, onions and celery. I feel like that is all the vegetable flavor the soup needs.
I'd probably use chicken stock anyway (unless I was catering for vegetarians, of course)

Beef stock might be a bit invasive a flavour and drown the flavour of the veg but others may think differently.
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Old 09-13-2016, 11:06 AM   #7
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I make a beef barley soup with mushrooms. I use a mix of beef and chicken stock in it.
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Old 09-13-2016, 12:09 PM   #8
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I make a beef barley soup with mushrooms. I use a mix of beef and chicken stock in it.
I think that is the way I go.
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Old 09-13-2016, 08:55 PM   #9
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agree with everyone else on the meat stocks and you can't go wrong with adding extra onions/garlic, either........`i love barley in my soups!
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Old 09-13-2016, 10:05 PM   #10
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agree with everyone else on the meat stocks and you can't go wrong with adding extra onions/garlic, either........`i love barley in my soups!
In this house, you can never have too much garlic. I am with you on the barley also. It is the main reason I want to make the soup. For the barley.
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