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Old 01-29-2007, 06:59 PM   #1
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Making Soup - Beef or Chicken broth?

When making soup should chicken or beef broth be used?


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Old 01-29-2007, 07:02 PM   #2
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It all depends on what type of soup you are making.

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Old 01-29-2007, 07:02 PM   #3
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Sometimes it depends on the type of soup you are making. Sometimes it doesn't. Could you be a bit more specific with your question? Such as the kind of soup you want to make.

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Old 01-29-2007, 07:51 PM   #4
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How many guesses do I get?

Seriously, it depends on what type of soup you are making. Can you be more specific?
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Old 01-29-2007, 09:47 PM   #5
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Originally Posted by whywhy
When making soup should chicken or beef broth be used?
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Old 01-29-2007, 10:22 PM   #6
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Why did you rule out vegetable or fish stock?
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Old 01-29-2007, 10:46 PM   #7
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Or how about a nice lamb broth or stock for Scotch broth?

Or using a pork and and cured pork stock for a lovely lentil or pea soup?

Agree with folks that say different stocks or broths (today the difference seems to have become more academic than real) have different flavors that add their own quality to a dish.

Good old chicken broth is always a reliable basis for many soups and can be substituted for others when more specific, and less available, ones are not readily available.
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Old 01-30-2007, 04:01 AM   #8
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I use chicken broth the most because I make my own and it is easiest and cheapest to have on hand. I use seafood when making that style soup and always try to have some shrimp broth on hand. Rarely use veggie broth any more since I am not cooking for a vegetarian--but vegetable broths rarely have enough oomph for me. I occasionally have a bit of pork broth that adds a very different sort of "sweetness". For dried bean/pea soups I use water and a ham bone for the flavor of the soup.
If I don't have homemade broth/stock Iusuallyuse Better Than Bouillion brand of instant soup base, although Asian markets have pretty good soup bases also.
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Old 01-30-2007, 04:54 PM   #9
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Different soups - different soup bases - Google minors soup bases for a great list from several sources
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Old 01-30-2007, 05:18 PM   #10
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Taking Stock

To my way of thinking a beef-based stock is for hearty soups. It stands up to say; onion soup, beef barley, bean and chili-type soups.
A chicken or turkey broth can certainly be made to be strong flavored, but they are also a delicate base for a cream soup, a noodle soup or avgolemmono. I swear by ham for split pea, and I save all seafood shells in the freezer to make a seafood stock for bisques or cioppino. (How Martha of me.)

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