just sipped down a ginourmous bowl of greatness that I made from scratch.
A little water, oil, and chicken stock was the foundation. I then tossed in some naked potatoes, some carrots that lost limbs by the second, some parsnips, and some barley which acted as the staple in this concoction.
I believe that "rooted" veggies give the soup the starchiness but also add the collective flavours required to bring on the warmth in the gut.
I boiled everything for about 2 hours consistently adding in various spices that controlled taste buds for the average tongue.
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