Soup Base

[CarolPa]

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.

 

[pacanis]

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?

 

[Rocket_J_Dawg]

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

 

[jennyema]

A good paste soup base will have a much richer and robust flavor than a dry bouillon cube.

 

[MrsLMB]

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".

 

[CarolPa]

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.

 

[CWS4322]

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

 

[Andy M.]

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.

 

[CarolPa]

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.

 

[GotGarlic]

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?

 

[Andy M.]

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?

I've used BtB as well. Usually I get their veggie base when I brine my Thanksgiving turkey.

 

[CarolPa]

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?

The only one they had in our store was Bellview, which is a small company in a town near here. The jar was twice a big as the bullion jar. It was $3.99 for 16 oz, on sale from $4.29. The bullion jar was half the size for $1.50.

 

[pacanis]

I think Bellview is the brand I have as well.

 

[jennyema]

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.

I use Minor's beef and chicken bases, too.

 

[Andy M.]

I used to get Minors at BJs but we don't have a membership anymore so I'm at a loss unless I mail order.

 

[GotGarlic]

The only one they had in our store was Bellview, which is a small company in a town near here. The jar was twice a big as the bullion jar. It was $3.99 for 16 oz, on sale from $4.29. The bullion jar was half the size for $1.50.

The higher price reflects the higher quality - the soup base includes actual meat products and not just flavorings. And I believe the soup base makes more cups of stock than the bouillon cubes.

 

[pacanis]

Hey GG, how long does the base last?
I don't recall seeing an exp date on it and was surprised it did not need refrigerated. It always seems to have the same flavor and consistency, so I really don't worry about it... too much... but I am curious.

 

[Chief Longwind Of The North]

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?

+1
Also, very salty things don't spoil as easily. The soup base requires less processing (pressure canning) to remain shelf stable at room temperature. And as said, the flavor is very concentrated. I don't generally add salt to soups or sauces that I use soup base in. I too like the flavor of the Better Than Bouillon brand.

Seeeeeeya; Chief Longwind of the North

 

[GotGarlic]

Hey GG, how long does the base last?
I don't recall seeing an exp date on it and was surprised it did not need refrigerated. It always seems to have the same flavor and consistency, so I really don't worry about it... too much... but I am curious.

The lid says "Sell by Dec 3 14," but there's no expiration date. It also says "For best results, refrigerate after opening." I agree with the Chief that the high salt content will preserve it, I think till I use it up

It also says it makes 38 servings, or 38 cups of broth, which equals 9.5 quarts.

 

[pacanis]

hmmm, mine just might be older than when they started putting dates on then... oops.