Soup Base

[CarolPa]

I think Bellview is the brand I have as well.

Understandable, since we both shop at Giant Eagle.

 

[CarolPa]

The higher price reflects the higher quality - the soup base includes actual meat products and not just flavorings. And I believe the soup base makes more cups of stock than the bouillon cubes.

My soup base says 1 tsp per 8 oz water and so does my bullion. The soup base jar was at least twice the size of the bullion, so they are pretty close in price, I think.

 

[GotGarlic]

My soup base says 1 tsp per 8 oz water and so does my bullion. The soup base jar was at least twice the size of the bullion, so they are pretty close in price, I think.

How many bouillon cubes are in the jar?

 

[CarolPa]

How many bouillon cubes are in the jar?

It was loose granules and I no longer have it so I don't know how many ounces it was.

 

[CarolPa]

Wylers granules online says the 3.75 oz jar makes 30 cups.

 

[pacanis]

I love beef granules. I like sprinkling them on top of things when I am doing a roast in the crock pot. Not that that has anything to do with this...

 

[GotGarlic]

Oh, okay, I thought you were talking about the cubes. I used to buy stock in a box, but once I discovered the soup base, I never looked back. I think the flavor is much better.

 

[Oldvine]

In a word: taste

 

[Cooking Goddess]

...I used to buy stock in a box, but once I discovered the soup base, I never looked back. I think the flavor is much better.

Soup base is yummy but very salty to me, so I still use stock or broth in a box if I need it. I do tend to use the soup bases when I need to stretch homemade gravy though. Pan dripping with the water from potatoes and/or veggies, plus the stock base. I'll add in some flour/water mix to thicken it a bit. Never have lumpy gravy even though I don't do it the traditional way - thanks to my handy whisk!

 

[CarolPa]

Soup base is yummy but very salty to me, so I still use stock or broth in a box if I need it. I do tend to use the soup bases when I need to stretch homemade gravy though. Pan dripping with the water from potatoes and/or veggies, plus the stock base. I'll add in some flour/water mix to thicken it a bit. Never have lumpy gravy even though I don't do it the traditional way - thanks to my handy whisk!

When I made my soup, I first put in a couple pieces of celery, an onion and 2 beef bones. I simmered those until the celery and onion went really limp, then I took them out and put in some bullion. I just put in enough to add color and flavor....probably not a tsp for 8 oz of water. When the soup is done, if it needs more flavor I add a little more bullion, but I usually don't need it. I added no addtl salt. I liked it the way it was, but my husband added salt. I salt very lightly when I cook. For a family dinner, I have to have a couple salt shakers on the table because everyone likes more salt than I do. It's easy to add salt, but you can't take it out once it's in there!