In my previous posted recipe for iced cucumber dill soup I call for soup stock paste style base. Here is a photo of one that is particularly good. Better Than Bouillon comes in a variety of flavors and is available at many grocery stores. Harris Teeter and Publix here in Nashville. There is a mushroom base, a beef base, a roast turkey and several other specialty bases I have not used yet. Most are organic and none contain MSG. In the restaurant business we rely on stock bases to enrich sauces and stocks . Most restaurants use Minors brand bases. If you are lucky enough to have a restaurant supply store that is open to the public you can usually find the Minors bases in 1 lb. containers. If you do not have a source, ask your favorite restaurant to order these for you! These come in many flavors..even a bacon base..it makes a fabulous "bacon jus" for that restaurant style pan seared bone in ribeye. The country ham base works wonders for a pot of beans! There are lobster, shrimp and clam bases too. You can make a 4 Star quality lobster or shrimp bisque in no time. These bases , used sparingly, work wonders for home made stocks and sauces that need a little help. Be careful until you get used to them as they have a good bit of salt. Omit the salt in your recipes when using stock bases. They are not inexpensive but when kept frozen they last indefinitely. Taste each dish at the end of cooking and then adjust seasoning!"cook honey, cook!"
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