Science of Soup

....
ITEMDECREASESLIGHT DECREASENO EEFFECTSLIGHT INCREASEINCREASERATING
SMOKED PORK....X5
GALIC PASTE...X.3
POUTRY SEASON...X.3
OATS..X.2
RUDABAKER..X..2
SODIUM BICARBONATE..X..2
PINTO BEANS..X..2
TURNIP..X..2
RICE..X.2
MSG..X..2
HAM BONE..X..2
VIGAR..X.2
BEER.X...1
FRIED ONIONSX....1
BAY LEFX....1
TOMATO SAUCEX....1
CHICKEN MEATX...1
BOULIONX...1
WHOLE CORNX....1
WORCHESTERSHIREX....1
PROCEDURE:
Thirty Two ounces of water were placed in a 1/2 gallon Pressure Cooker.
One Medium Sized Onion
One Medium Sized Peeled Potato
One Medium Sized Carrot
Boiled of 30 Minutes at 15 Pounds Pressure.
The soup was transferred to a blender and blended for one minute to a smooth consistency .

The above items were added and rated for their change in the taste of the soup.

RESULTS:
Only Smoked Ham Hocks had a major effect on the taste of the soup. They were quite overpowered
the taste of the vegetables.
Garlic Paste and Chicken Seasonings had only a slight improvement and are probable not worth
the effort.
Negative effects were found from, Beer, Fried onions, Bay Leaf, Tomato Sauce and Chicken Boullion.
Very negative effects from Whole Corn and Worcestershire Sauce.

RECOMMENDATIONS:
That the simple 3 vegetables showed very little improvement from the items added.;
many items could be added to improve nutrition or consistency with not effect on taste.
Those being Oats, Rudabaker, Sodium Bicarbonate, Pinto Beans, MSG, Turnip, Rice, Ham Bone and Vinegar.
Please send questions or comments to James Downer