When nippy mornings and clear crispy skies get more and more common, we almost automatically pull out the stock pot or crockpot and start making comforting soups and stews. On the Reddit forum /r Cooking one user asked members what their secret ingredient was for their soups and stews.
Coffee
“Coffee has been my secret ingredient in stew for 15+ years and every time it gives it a deeper flavor.” Via: bludstone/r/Cooking
Pumpkin
“Pumpkin. If you’re from the US, you might not be familiar with it as a savory ingredient, but it gives a delicious body to a chunky vegetable soup. It is delicious as a soup on its own too.” Via: Feminismisreprieve/r/Cooking
Finely Chopped Broccoli
“Broccoli chopped really fine. It adds great flavor to soups and stews.” Via: Barneyboydog/r/Cooking
Cocoa Powder
“Cocoa powder, especially in chili. Gives a rich, smoky flavor that’s not easily identified.” Via: MyLittlePwn13/r/Cooking
Burned Onions and Carrots
“When making broth, my ‘secret ingredient’ is to burn some halved onion and carrot. Not to a crisp, but slightly more dark than just a char on one side. Sometimes under a grill. Sometimes in the pot. Depending on what needs to be done in the kitchen. Caramelizing brings out sweetness, but this brings a bite with a more umami taste that has a more complex dark flavor.” Via: Puppy-Zwolle/r/Cooking
Anchovy Filets
“I’ll often throw in a couple of anchovy filets, they dissolve into the base & give an umami boost.” Via: GrumpyBadgerDwarf/r/Cooking
Sichuan Peppercorns
“When I make chicken stock, I throw in a few Sichuan peppercorns along with the other aromatics. It adds a really interesting depth of flavor.” Via: Pseudonymincognito/r/Cooking
Caraway Seeds
“If it’s pork based caraway seeds.” Via: Equivalent-Ad7207/r/Cooking
Maggi Seasoning
“An old chef of mine added Maggi seasoning to almost everything, and it completely changes the game. It adds salty and umami flavor to a lot of dishes. You only need a splash.” Via: [deleted]/r/Cooking
Pan-Fried Tomato Paste
“Tomato paste. Fry it a bit first to brown it. But don’t burn it.” Via: Elephant789/r/Cooking
Ground Fennel
“Ground fennel seeds, especially in cream-based soups.” Via: XXsforeyes/r/Cooking
Fish Sauce and Parmesan Rinds
“I use fish sauce instead of salt when I make stock and add cheese rinds (Parmesan or similar) if I have them.” Via: TBHICouldComplain/r/Cooking
Mint
“I like to put mint in a coconut curry, it’s hard to detect but adds a nice background flavor.” Via: haraldone/r/Cooking