"Phred" > wrote in message
...

> Thanks for your various suggestions, mates; but I'm afraid I left
> myself open to being taken a little too literally... I'm not looking
> for "protein" in terms of nutrition here, but as something to add a
> bit more body/flavour/whatever to the brew -- shall we say, to make it
> more "interesting".
>
> As I think I said originally, I tried stirring cheese through one
> batch, but wasn't terribly impressed with the result. I would have
> used shredded chook, if I had any bits in the house to poach. (That's
> poach as in cooking; not as in knocking off the neighbour's hen.
>
> The idea of most other chopped meats in the brew doesn't appeal in
> prospect -- though something like bits of a savory snag might be OK.
>
> Maybe the answer is just to add more and stronger seasonings.

You may have added too much cauliflower. My MIL did that once and nobody
could eat the soup. The flavor just overpowered everything. I can tolerate
a small amount of cauliflower in a soup, but not too much.