On 2014-12-16 22:26:28 +0000, jmcquown said:

> On 12/16/2014 5:02 PM, sf wrote:
>> On Tue, 16 Dec 2014 12:46:45 -0800, Oregonian Haruspex
>> > wrote:
>>
>>> On 2014-12-16 14:56:32 +0000, sf said:
>>>
>>>> On Mon, 15 Dec 2014 21:31:59 -0800, Oregonian Haruspex
>>>> > wrote:
>>>>
>>>>> I can email my mom and ask her to snap a photo of the recipe from her
>>>>> vintage Byerly's cookbook (signed by Don Byerly!) just to see if
>>>>> food.com's version is authentic.
>>>>
>>>> That would be an interesting comparison.
>>>
>>> She took the photo last night so here we go!
>>>
>>> http://i.imgur.com/nsvBZLc.jpg
>>>
>>> Note the ham, almonds, and carrots are considered optional in this
>>> recipe book. The version of the book that she has is the first
>>> printing - the current recipe on the Lunds / Byerlys web site doesn't
>>> mention that these are optional.
>>
>> Thanks!
>>
> Infinitely better (IMHO) with the ham and shredded carrot. We all know
> I avoid nuts/seeds.
>
> Jill

The carrot is there more for color than for flavor. I agree about the
ham though.

When I make this soup I do not use ham (as my wife doesn't eat it) but
instead I use smoked salt, which is a decent substitute for the smoky
flavor of ham when it can't be used.

We have also made this soup with smoked oysters.