7 Responses to “Soup base”

  1. Kati January 20, 2010 at 2:22 PM #

    Angie – Do you recommend a certain brand of soup base? And are there organic vs. other kinds of soup base?

  2. Tessa K. January 20, 2010 at 2:58 PM #

    There is a mushroom base that is amazing – the only brand I’ve ever seen it in is Better Than Bouillon, but there may be other brands. It is great for vegetarian dishes, because it give a nice, deep flavor without meat.

    That same brand does lots of different flavors – meat and veggie – and it’s available in most grocery stores. I have even seen it at some Walmarts, though they have been reducing their grocery sections, so it might not be there anymore.

    If Angie, or anyone, knows of other brands, I would love to hear about those, as well.

  3. Georgeann Quealy January 20, 2010 at 3:24 PM #

    Thank you for writing the very informative post on soup bases. I might add that soup bases can be frozen to extend the shelf-life.

    I invite you to view my blog http://www.soupbases.com for some more posts on uses for soup bases.

    If you are interested, http://www.integrativeflavors.com has a large selection of different types of soup bases. These include many different flavors, as well as, organic, natural, No MSG, low sodium and gluten free bases. I am president of the company and would be happy to answer any further questions you might have.

    Have a great day!

  4. Annmarie January 22, 2010 at 8:32 AM #

    I use soup bases all the time. My favorite brand is Penzeys.


    I use the ham base when I’m cooking soup beans and O.M.G. they are the best soup beans ever!

  5. Annmarie January 22, 2010 at 8:38 AM #


    I always have a hard time finding them on Penzeys site but they are well worth the hunt.

    Because I am a giver, I found them and the link is above. And no, I don’t work for Penzeys. I don’t work for anyone these days. *sob*

  6. Barbara January 22, 2010 at 11:43 AM #

    I second Penzeys! Their bases are excellent and very low in sodium.

    Actually, I just plain love Penzeys — especially some of their spice blends.

    & no, I don’t work for Penzeys either. I’ve just used their products for 10+ years and have always had good results.

  7. Glenn Kicksee January 22, 2010 at 7:17 PM #

    I am a guy and I make all my own soup bases due to the fact I make Butter chicken and cut it off the bone myself. I freeze the base for future use and it only takes 2 hours to simmer then you put the botton bits in food processor with 1 cup of stock to grind before freezer. I can buy whole roasters on sale or chicken breasts or quarters and just save bags of chciken bones in my freezer. I will give you all a 5 minutes prep chicken dish over basmatti rice called sticky chciken or sweet and sour and it takes 45 minutes to cook faster than some frozen foods. Quicker if your chicken is bought off the bone but it is so good none the less. All people should get used to removing meat from bone on their own, chicken so much cheaper that way. Recipe to follow soon

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