Comments on: Twenty Tips to Avoid Soup Powder or Canned Broth

By: Hannah

Hannah — Thu, 18 Mar 2010 10:15:19 +0000

I see I missed some comments. Liz, I also like the rich flavor of porcini and shitake.
Linda, thank you for that idea. I don’t buy parmesan so I didn’t know the tip.

By: Linda

Linda — Mon, 15 Feb 2010 16:18:13 +0000

Keep the hard rinds of block Parmesan cheese in the freezer and add them to the soup. It adds depth of flavor without actual cheese.

By: Hannah

Hannah — Sat, 13 Feb 2010 20:35:16 +0000

Thank you, Vered, for visiting.

By: vered

vered — Fri, 12 Feb 2010 05:13:31 +0000

I especially worry about the monosodium glutamat found in so many powders. Great tips!

By: Hannah

Hannah — Tue, 09 Feb 2010 19:02:47 +0000

Ariela, yes.

By: Ariela

Ariela — Mon, 08 Feb 2010 16:35:57 +0000

I never use soup powder and I do the following of your poitns:
5, 6, 7, 10, 14 and 17
The meat ideas are interesting, but what do you do after you have the broth? Use it instead of water?

By: Liz

Liz — Sun, 07 Feb 2010 12:28:09 +0000

For a “meaty” vegan/parve broth, I boil several types of mushrooms, like shitake and porcini. It tastes different than frying fresh mushrooms.