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Old 11-08-2008, 12:35 PM   #31
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Originally Posted by Andy M. View Post
Goodweed, have you tried the Better Than Bouillion in place of the cubes? I use the chicken and beef base in place of cubes all the time as it's not as salty.
Why coitainly. Here's a tip from old G.W. to all of my friends; Add "Better Than Boullion" soup base, mixed with water, to your pie crusts when making meat pies (or add the flavoring directly to the flour before adding the fat and water). You can tailor the crust to the meat and reduce the salt content of the filling. It's a bit unconventional, but tastes great.

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Old 05-21-2009, 05:55 PM   #32
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Natural soup base

You may want to check out Cook's Delight soup base. There is a variety of natural, low sodium, organic, gluten free etc. Per serving cost is much less than canned and premade products. Just add water!

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Old 05-26-2009, 09:27 AM   #33
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The boxed no-name brand of soup broths (or stocks) works just fine for me. I usually go for the low-sodium kind, which means less or no MSG. Plus it's easier for me to control the flavor more easily.
The bouillon cubes just don't do it for me; I wish they would, because they are so much more convenient space-wise, but I think most or all of them contain some hidden gluten.

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Old 05-26-2009, 10:28 AM   #34
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Cook's Delight lists attributes on their website so you can pick and choose what you want or don't want in a product -- low sodium, gluten free, no msg, natural, etc. One pound of base makes 5 1/2 gallons of broth. Quite a bit more for your money.

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