As the weather gets cooler, it’s time to fill up on warm hearty soups. Homemade options can often be healthier, and tastier, than canned alternatives, but how do you get started? Here are three common options for preparing the base of your soups and sauces this season: Produced by simmering vegetables, aromatics (like herbs) and bones, stock is the best go-to as a base for soups, stews and sauces. Stock adds complex, robust flavor to any recipe it touches, despite having little or no salt.
Though less rich and flavorful, go for store-bought broth if you’re not ready to commit to hours in the kitchen.
Bouillon, a cube or granule form of dehydrated stock, is often processed with MSG, large amounts of sodium or other additives. Use it only in a pinch.