HELP

[Guest guest]

When cooking, how do you know when to add say carrots or pototoes

that take some time to cook and softer veggies that do not need as

much time to cook?

 

Also when I make mock chicken soup, I start by boiling all the

veggies for about 6 hours, I then discard them (unless this is a base

for a thinker soup - then I mill them) and add new carrots, pototoes

and onions. - Anyone else? (This kind of feels " bad " and wasteful -

but i am getting all of the " good stuff' out of the veggies and

tossing mush - that would not be pleasant to eat anyway.)