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From: jin@hropus.UUCP (Jear Bear)
Newsgroups: net.cooks
Subject: Re: Cuban Black Bean Soup ??? Maggi's Seasoning
Message-ID: <333@hropus.UUCP>
Date: Sat, 8-Mar-86 16:22:52 EST
Article-I.D.: hropus.333
Posted: Sat Mar  8 16:22:52 1986
Date-Received: Mon, 10-Mar-86 00:20:23 EST
References: <1046@mako.UUCP>
Organization: Bell Labs, Holmdel, NJ
Lines: 15

I have seen it in my East coast supermarkets.  It is a blend of soup
type veggies, carmel, "flavorings", and probably hydrolysed veggie
protein (sugar beet cake (left from pressing juice) high in Glutamic
acid, but this is only a guess).  I vaguelly remember a recipe (a quick
look thru the cookbooks didn't find it) that called for roasting carrots,
onions, celery, and probably something obnoxious like turnips (:-) until
brown then adding liquid and probably spices and herbs and cooking until
reduced.  Then you would strain the result and use as a commercial stock
intensifier (which is what Maggi Seasoning is).  Thanks for your question,
it brought back memories of long past kitchen experiments (when I had the
time to work on recipe development).
-- 
			Jerry Natowitz
			ihnp4!houxm!hropus!jin
			The Master Baker