Discovering soup
Soup has traditionally been Mus-go; aka clean-out-the-refrigerator. Some more successful then others. Since discovering "UMAMI", success has been more consistent. So tonight I make a version. The second night of roasted chicken from the market. I love the flavor of roasting-the carmelized juices. Pulled off the lg meat pieces for hubby and simmered the rest. Then removed skin and bones. Added the stump of celery, green onion that were past prime and mus-go-mushrooms. Then the seasoning: saurkraut, siracha, rosemary, salt, garlic. Finally added pasta for a version of chicken and noodle soup. Very good. Glad to have leftovers.
The umami were: carmelized skin and juices, celery, mushrooms, saurkraut.