Comments on: French Market Vegetable Beef Soup & Provence (pressure cooker) http://afoodcentriclife.com/french-market-vegetable-beef-soup/ Healthy Recipes Tue, 31 Jan 2012 04:25:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: J. Johns http://afoodcentriclife.com/french-market-vegetable-beef-soup/#comment-3598 J. Johns Sat, 10 Sep 2011 23:20:43 +0000 http://sallycameron.com/?p=280#comment-3598 Hi Chef Sally... I became interested in preparing more Gallic dishes ever since finding out about my own French blood. I tried out your French Market Vegetable Beef Soup Provencal. It is a real blue ribbon recipe! I enjoyed this tremendously, and I even made some for my friend for her birthday. She asked me if I'd taken gourmet classes! Thank you very much for this wonderful soup. Hi Chef Sally…

I became interested in preparing more Gallic dishes ever since finding out about my own French blood. I tried out your French Market Vegetable Beef Soup Provencal. It is a real blue ribbon recipe! I enjoyed this tremendously, and I even made some for my friend for her birthday. She asked me if I’d taken gourmet classes! Thank you very much for this wonderful soup.

]]> By: Chef Sally http://afoodcentriclife.com/french-market-vegetable-beef-soup/#comment-43 Chef Sally Sun, 14 Feb 2010 23:00:19 +0000 http://sallycameron.com/?p=280#comment-43 Hi Eileen! Thanks for the nice comments. It is a fantastic soup. The BTB gives a very rich, deep flavor. If you can get the new low sodium version that's good too (less salt). I don't usually make homemade stock/broth for this. If you prefer to use stock/broth versus BTB I'd double the amount of liquid - 4 1/2 cups to 9 cups - then reduce it to half to intensify the flavors. I do that when I make beef short ribs in the pressure cooker and it works great for big flavor. The best brand I have found it called "Stock Options". It comes frozen and is just like homemade. Please comment back and let everyone know how it came out! Hi Eileen! Thanks for the nice comments. It is a fantastic soup. The BTB gives a very rich, deep flavor. If you can get the new low sodium version that’s good too (less salt). I don’t usually make homemade stock/broth for this. If you prefer to use stock/broth versus BTB I’d double the amount of liquid – 4 1/2 cups to 9 cups – then reduce it to half to intensify the flavors. I do that when I make beef short ribs in the pressure cooker and it works great for big flavor. The best brand I have found it called “Stock Options”. It comes frozen and is just like homemade. Please comment back and let everyone know how it came out!

]]> By: Eileen Sherman http://afoodcentriclife.com/french-market-vegetable-beef-soup/#comment-42 Eileen Sherman Sun, 14 Feb 2010 22:39:40 +0000 http://sallycameron.com/?p=280#comment-42 Fabulous Blog site and the photos are incredible. I love the photo of the Vegetable, Beef and Barley soup ingredients. That is a soup I will definitely make for my own clients and also have my home chef students make as well. Do you spend time making beef stock from scratch, or do you find that the Better than Bouillon is just as flavorful? Thanks for this blog. It is fantastic. I could use some education and practice taking creatively correct food photos!!! Fabulous Blog site and the photos are incredible. I love the photo of the Vegetable, Beef and Barley soup ingredients. That is a soup I will definitely make for my own clients and also have my home chef students make as well. Do you spend time making beef stock from scratch, or do you find that the Better than Bouillon is just as flavorful? Thanks for this blog. It is fantastic. I could use some education and practice taking creatively correct food photos!!!

]]> By: Shurla McManus http://afoodcentriclife.com/french-market-vegetable-beef-soup/#comment-41 Shurla McManus Fri, 12 Feb 2010 12:58:09 +0000 http://sallycameron.com/?p=280#comment-41 Perfect dessert for Valentine's Day,it looks scrumptious. Perfect dessert for Valentine’s Day,it looks scrumptious.

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