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Old 10-31-2013, 09:03 AM   #1
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Soup Base

What is the difference between Soup Base and Bullion? I have always put bullion in my vegetable soup but I recently bought Beef Flavor Soup Base and plan to use it the next time I make soup.
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Old 10-31-2013, 09:09 AM   #2
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The soup base I have bought seems to have a lot more ingredients in it. More of a well rounded flavor. Do you have both on hand you can compare?
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Old 10-31-2013, 09:18 AM   #3
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Originally Posted by CarolPa View Post
What is the difference between Soup Base and Bullion? I have always put bullion in my vegetable soup but I recently bought Beef Flavor Soup Base and plan to use it the next time I make soup.
I wondered that same thing a while ago and I was sent this link from a recipe author at food.com. Hope it helps.
Food Basics: Bouillon
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Old 10-31-2013, 09:24 AM   #4
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A good paste soup base will have a much richer and robust flavor than a dry bouillon cube.
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Old 10-31-2013, 10:13 AM   #5
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A good paste soup base will have a much richer and robust flavor than a dry bouillon cube.
So true .. there is a huge difference.

I just wish they didn't have to put sooooooooooooo much salt in it.

I was hoping the soup base would be less salty, but it isn't.

However ..the flavor is so much better . You can taste the "reality" rather than the "fakery".
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Old 10-31-2013, 11:56 AM   #6
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I made a pot of soup this week and used the rest of my bullion. I think it tastes pretty good, but I also use beef bones, onion and celery to flavor my broth. I was not aware that the soup base is a paste, not a powder. I think I will also get a jar of boullion to have on hand for other uses.
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Old 10-31-2013, 12:01 PM   #7
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I tend to make my own soup bases. Veggie stock is easy to make and a great way to use up the odds and ends. If I don't have veggie stock, I will use water because the veggies add the flavor (think I saw Micheal on The Chew the other day recommend the same thing). Turkey/chicken/beef stock are a bit trickier to get that deep, rich flavor, but once mastered, it is so easy to make one's own stocks and not spend $$ on them.

Here's an easy veggie stock recipe. I use fresh or frozen tomatoes in place of ketchup and a bit of Frank's hot sauce.

Vegetable Stock Recipe
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Old 10-31-2013, 12:04 PM   #8
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I keep Minor's chicken base and beef base in the fridge. It's a paste in a plastic tub and you just spoon some out and go.
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Old 10-31-2013, 12:10 PM   #9
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I keep Minor's chicken base and beef base in the fridge. It's a paste in a plastic tub and you just spoon some out and go.

Curiosity got the best of me and I had to open mine to see. It is a paste, not a powder like bullion. I tasted it and it was very salty. Bullion is salty too. I didn't add any salt to my soup. I didn't think it needed it, but some wo ate it added salt. It had a good beefy taste, though.
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Old 10-31-2013, 12:12 PM   #10
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Originally Posted by CarolPa View Post

Curiosity got the best of me and I had to open mine to see. It is a paste, not a powder like bullion. I tasted it and it was very salty. Bullion is salty too. I didn't add any salt to my soup. I didn't think it needed it, but some wo ate it added salt. It had a good beefy taste, though.
It's very salty because it's concentrated - it's highly reduced stock. When you mix it with water to make broth, it's less salty.

I use Better than Bouillon chicken and beef base?
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