I love vegetable beef soup (homemade). So all day I’ve been tinkering with a lovely crock-pot full of vegetable beef soup. It was a tad bland so I decided to add some herbs. And I had a little accident with the jar of thyme right over the crock-pot. I didn’t dump the whole jar in, but let’s estimate it at about 2 heaping tablespoons. Arf! I took a sip almost two hours ago and it tasted horribly thymee (new word). I’m going to go “doctor” on it, but we might just have to suffer through eating a huge pot of really strongly favored soup. Major bummer!
Death By Thyme!
Written by andrea on February 10th, 20092 Comments so far ↓
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Hey, Andrea–I’ve used sugar (Splenda) to counterbalance a spice. Another ‘trick’ I’ve used is to thinly slice a potato, put it in the dish and it will absorb the extra spices. Once the potato is translucent, remove from dish and discard. Hope this helps!
Thanks for the ideas. Last evening I added beef broth, water, salt, and a couple other spices in an attempt to take away the thyme taste some. It kind of worked a bit, Dave didn’t taste only thyme, but it was pretty strong still. Since I made such a big pot of the stuff, we have to eat it again this evening so I’ll try your suggestions this afternoon and see if I can tone it down some more.