Made vegan+carnivorous by using a vegetarian broth base and the microwave (a Yukon Gold potato to add to the vegan, cut up chicken to add to the carnivorous, which also snitched a bit of the potato). I think the potato was better added in this way than it would have been cooked in the soup: it would have disintegrated some and made the broth thicker which just wouldn't have been the right thing in this case. Interesting note: prunes simmered in soup --> hearty complex broth. I'm curious whether it would play well in a mushroom-barley soup where the broth is usually beef-based or whether the meaty notes of the mushrooms and those of the prunes would clash. I could totally see it working for French Onion, though.