Guest guest Posted September 18, 2005 Report Share Posted September 18, 2005 I use bay leaves in most any soup I make...even though I'm using a boxed stock (usually) as a base. Also, the boxed stocks aren't very salty (which I love - control freak that I am) - I add kosher/sea salt to soups...I think they really enhance the flavors. Another thing I love to use the no-chicken broth for is egg drop soup...for those who are not vegan. It is a quick dinner and the kids love it. I just add some chives to the simmering stock and then drizzle in a couple eggs that I've whisked up. The gang love this and a bowl of rice with soy sauce or some egg rolls. m Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2005 Report Share Posted September 18, 2005 Hello again Melissa, I am curious as to the contents of the prepackaged stock products. After studying the effects of MSG on the body it is a big concern of mine, I want to avoid it completely. Do you have knowledge of the ingredients in these products? Thank you in advance for your valuable time on this matter. Ron melissa_hopp <hoppmel wrote: I use bay leaves in most any soup I make...even though I'm using a boxed stock (usually) as a base. Also, the boxed stocks aren't very salty (which I love - control freak that I am) - I add kosher/sea salt to soups...I think they really enhance the flavors. Another thing I love to use the no-chicken broth for is egg drop soup...for those who are not vegan. It is a quick dinner and the kids love it. I just add some chives to the simmering stock and then drizzle in a couple eggs that I've whisked up. The gang love this and a bowl of rice with soy sauce or some egg rolls. m Quote Link to comment Share on other sites More sharing options...
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