Homemade soups - which stock?

Lily-Lu

thriftlady wrote: »

These are the ingredients for the Marigold organic bouillon powder. No hydrolysed veg protein

Sea Salt, Yeast Extract, *Rice Flour, Vegetables 8% (*onion, *carrots, *celery), Palm Oil; *Turmeric, *Parsley


BTW you can easily find ingredients lists for food products by looking at an online supermarket. Ocado is particularly quick as you don't have to log in to find a product. Just search for it, click on 'what's inside' and there you go;)

Thanks for the ingredients, Thriftlady. And thanks for the tip about searching the online supermarket - don't know why that didn't occur to me. I struggle to read the ingredients in the supermarket, due to having poor eyesight, so searching online is the perfect solution. Thank you :T

Phizzimum - we don't have any allergies (thankfully), but there are some additives that I've read about that many people feel are questionable. Some even believing them to be really bad for us. I try to keep an open mind about such things, but I've read enough for me to start questioning them myself. Therefore, I decided I'd try eliminating them from our diet on a 'just in case they're right' basis

I can only imagine how difficult it must be where allergies are concerned, though. I've found some things go under different names, so it can be a mine field trying to fathom out what's what.

Alison_Funnell

Normally chicken or occasionally ham. Some times I make veg stock too. Other than that if I use stock cubes normally veg and sometimes chicken. Love the Marigold Buillon but I am trying alternatives atm. Never used beef, pork or lamb stock in soups and as DH is seafood allergic I don't use fish either!

Primrose

I tend mostly to use chicken stock from free chicken carcasses kindly donated by our local butcher for most vegetable based soups. . But I always save the stock from pressure cooked ham hocks for lentil soup because it provides a lovely ham-type background flavour.
Any left-over liquid from any beef or lamb caseroles is beefed up with Beef Oxo cubes and turned into Beefy broth into which tinned beans or pearl barley are added, to make a hot meal-in-a bowl.

nuttyrockeress

I made my very first HM stock this week and made a soup with it - it was from a duck carcass and giblets. I made a kind of chinese duck noodle soup.

We are having lamb for dinner tomorrow so I will wack the bones in the SC on Monday and use it to make a lamb and mint stew/soup thing for Wednesday

Red_Cat

I only make veg soup and usually use Oxo veg cube, and water from boiled vegetables.

Sometimes I add some soy sauce to a lentil or bean soup too.

smeeinnit

I usually use chicken carcass for soup stock, but today I boiled a gammon and used the stock from that, chucked in pulses, carrot, leek and a bit of leftover gammon and it came out lovely. First time I had cooked gammon ever, having been put off for decades by the ridiculously salty stuff I was fed as a child....what a revelation it was very nice indeed

phizzimum

thriftlady wrote: »

These are the ingredients for the Marigold organic bouillon powder. No hydrolysed veg protein

thanks, thriftlady - I didn't realise they did an organic one, I'll look out for it

Louiseuk25

Mags_cat wrote: »

Depends what my last roast dinner was

If I had a chicken, it'll be chicken stock - but gammon in the slow cooker produces the *best* stock (imo) for any soup.

I usually have one or two "stock bags" in the freezer. They have the roast chicken carcass and any veggies on the verge of going manky in the bottom of the fridge at the time so that the next time I do a chicken there's enough to make a decent amount of stock from. You can certainly make stock from one chicken carcass and scraps - but I prefer to use two.

Thanks Mags_cat, I'd never thought of frezzing the carcass before. I usually stick it in the fridge with best intentions for the next day and dont get round to it! :beer:

mum26

Kallo very low salt vegetable stock cubes for us.