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Old 01-10-2009, 10:52 PM   #11
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When I make soup, I use my own chicken soup and do not add any salt and then, I use it to make other soups. My folks had to watch their sodium and I became sensitive to it. I know it is extra work but it tastes so much better than the new low sodium cartons of chicken stock that I have bought.
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Old 01-11-2009, 10:15 AM   #12
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Originally Posted by PieSusan View Post
When I make soup, I use my own chicken soup and do not add any salt and then, I use it to make other soups. My folks had to watch their sodium and I became sensitive to it. I know it is extra work but it tastes so much better than the new low sodium cartons of chicken stock that I have bought.
that's what I did. I roasted veggies instead though and made vegetable stock. Turned out pretty good.
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Old 01-12-2009, 09:55 PM   #13
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that's what I did. I roasted veggies instead though and made vegetable stock. Turned out pretty good.
Stacy did you just roast in the oven? About how long? You have me interested I love making stock or broth to use when I cook...
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Old 01-13-2009, 07:35 AM   #14
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Stacy did you just roast in the oven? About how long? You have me interested I love making stock or broth to use when I cook...
kades
I roasted in the oven at 450. I tossed them with some EVOO and then stirred them around about every 15-20 minutes until they were soft, about 45 minutes or an hour. Then I put them in 8 cups of water, recipe calls for a gallon, but, I didn't need that much and didn't use as many veggies, didn't want to waste, and boiled until 1/2.
It turned out good. The only thing I missed was celery. I forgot it and didn't have that flavor and it would have made it better.
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Old 01-13-2009, 07:41 AM   #15
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When I can I make my own stock, for the same reasons: I don't like all that sodium. I have as yet to find any in the store (regular or low sodium) that I like. Their chicken or beef stock or broth or whatever either has no taste or tastes too much of salt.
I did find this beef broth 'paste' that I tried out, and I do really like it. You mix it with water and boil up. Not too salty, label says there is not that much sodium in it, but man tons of flavor comes out of! It is called L.B. Jamison's Soup Base, good for soups, stews, gravies, and sauces. I do not, however, use the amount they suggest, I use slightly less (about 2/3).
I also used it as a base for a marinade for some steaks I made, then turned around and added onions and mushrooms to it after I cooked up the steaks to make a soup.
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Old 01-13-2009, 07:52 AM   #16
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Originally Posted by texasgirl View Post
I roasted in the oven at 450. I tossed them with some EVOO and then stirred them around about every 15-20 minutes until they were soft, about 45 minutes or an hour. Then I put them in 8 cups of water, recipe calls for a gallon, but, I didn't need that much and didn't use as many veggies, didn't want to waste, and boiled until 1/2.
It turned out good. The only thing I missed was celery. I forgot it and didn't have that flavor and it would have made it better.
Thanks Stacy,
I just got celery. and a bunch of different veggies, so stock wil be made this week...Thank you
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Old 01-22-2009, 01:34 PM   #17
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This butternut squash soup is amazing with a little hint of curry! It's also a little bit sweet. I would not think of it as salty at all. Very easy to make. Ingredients

  • 1 tablespoon oil
  • 1 white onion, chopped
  • 1 medium sized butternut squash - cubed
  • 1 apple, cut in pieces
  • 1 potato, cubed
  • 1-2 tablespoons mild curry paste
  • 1 small can chicken broth
  • 1 can water
Instructions

  1. Saute onion in oil until onion turns clear.
  2. Add squash, apple, potato and paste.
  3. Toss to coat vegetables with paste.
  4. Add chicken broth and water when the contents in the pot are almost boiling.
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