The basics: Soup stocks

I consider my mother the goddess of all things soup – especially Chinese soups. When I moved out many years ago, this was one of the things I missed the most: her delicious, nutritious homemade soups.

One of the things she has taught me over the years is that every good soup starts out with a good soup base. And by “good”, we mean fresh, homemade, and healthy. It may take a little more time, but in the end, it’s worth it. Your soups will taste better, and your body will thank you for it too. So you don’t need to buy those artificially preserved broths – you can make your own!

As an aside, of course sometimes the reality is that when you have no time, you just have no time. If you’re in a crunch and need a quick soup stock solution, we always recommend the Campbell’s broths in the carton over any of the canned varieties. Most of the canned soups, including Campbell’s, have MSG in them, whereas the cartons are MSG-free.

Ultimately, all soup stocks are the same. They are made by adding ingredients like meat, bone, and/or vegetables to water and simmering them to extract the flavour and nutrients from them. Continue reading