Broth Enriches Soups

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Chicken broth, as well as beef broth, is the magic seasoning in many meatless vegetable soups. Keep homemade broth in the freezer and bring some out when you’re in a soup-making mood. Or buy cans from your supermarket. Once you get the habit of substituting broth for part of water or milk in vegetable soups, you’ll stick to it And you’ll get out the soup kettle more frequently.

Creamy Cauliflower Soup made with 2 c. chicken broth is an example. Enriched also with cheese and sprinkled with chopped chives or parsley, it will tempt everyone around your dining table. Equally tasty and appealing are the other broth or stock-flavored vegetable soups in this chapter.