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  2. Stock vs. Broth: Which Soup Base Is Best? - AOL

    www.aol.com/stock-vs-broth-soup-best-150022009.html

    When it comes to vegetable broth vs. stock, they’re the same thing. Vegetables don’t contain gelatin, so it’s impossible to make a vegetarian stock without bones.

  3. Broth vs. Stock: Find Out Which One Is Best for Making Soup - AOL

    www.aol.com/broth-vs-stock-one-best-213800547.html

    The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.

  4. Vegetable soup - Wikipedia

    en.wikipedia.org/wiki/Vegetable_Soup

    Vegetable soup can be prepared as a stock- or cream-based soup. [ 2 ] [ 3 ] Basic ingredients in addition to vegetables can include beef, fish, beans and legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others.

  5. List of vegetable soups - Wikipedia

    en.wikipedia.org/wiki/List_of_vegetable_soups

    Kusksu – an old Maltese soup made primarily from seasonal broad beans. Leek soupVegetable-based soup dish; Lettuce soupSoup made with lettuce; Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes

  6. List of soups - Wikipedia

    en.wikipedia.org/wiki/List_of_soups

    Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. [ 21 ] [ 22 ] Gazpacho

  7. Out of Vegetable Oil? Easily Sub These Pantry Staples - AOL

    www.aol.com/vegetable-oil-easily-sub-pantry...

    Find the best vegetable oil substitutes for baking, salad dressings and high-heat cooking. The perfect swap is probably in your pantry or fridge.

  8. Cooking base - Wikipedia

    en.wikipedia.org/wiki/Cooking_base

    Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. [1] Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine . [ 1 ]

  9. Stock (food) - Wikipedia

    en.wikipedia.org/wiki/Stock_(food)

    Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.