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A soup can only be as good as the basic
stock that is used. However convenient it may be at times, no stock cube
can be expected to give your soups the home made flavor that is achieved
by boiling bones, vegetables and herbs, although these don't actually
contribute any fiber. As stock can be kept for a week in the
refrigerator, or frozen for longer storage, it is worth making several
batches.
A good stock is the foundation of all good
soups, gravies and sauces. It is simple to make and, when stored in the
refrigerator or freezer, it is as handy as any stock cube and much more
flavorsome. The basic ingredients are usually the raw bones of meat,
fish, with added vegetables, herbs and seasonings, with perhaps a splash
of wine or sherry to give additional flavor.
Stock cubes or powder are no substitute
for a richly-flavored homemade stock. They taint the finished dish with
a distinctive artificial flavor which ruins the taste of the recipe.
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