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Old 01-30-2007, 05:23 PM   #11
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Sometimes I do, sometimes I don't. When I make vegetable beef, I sear the beef in the soup pot first, then deglaze with tomatoes in their juice, so it makes it's own broth. Same thing with chili.

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Old 01-30-2007, 05:30 PM   #12
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I use Chicken, Beef, and Vegetable Broths. It will depend on the original recipe I am using. Chicken Broth seems to be the one I use the most.

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Old 01-30-2007, 07:23 PM   #13
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Since the "broth" (or stock, soup base, bullion cubes/powder) will be the foundation flavor of your soup - it depends on your application, and the flavor you are trying to achieve. In addition to beef and chicken there are pork, lamb, fish/shellfish and vegetable stocks.

Give us an idea of what kind of soup you are trying to make and we can be more helpful in selecting the correct flavor base for your soup.

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