On Fri, 1 Jan 2016 16:50:42 -0800, "Paul M. Cook" >
wrote:

>
> Kitchen Basics is a pretty darned good stock; very rich and dark and
> aromatic. Way better than Swanson's. I made a bean soup last month using
> canned Swanson's and while it was good the stock was pale and watery.
> Trying KB this time and the aroma is so much better even with the same
> recipe.
>

I don't have a problem with Kitchen Basics, but I want to put in a
good word for Swanson's - because I used it just few days ago and
think the product has improved.

I usually buy Trader Joe's boxed beef stock, but I didn't have any on
hand - asked hubby to pick up a box of beef stock when he was out. He
came back with Swanson's low sodium and I was pleasantly surprised by
how good it is now. It was very dark and not too salty, AFAIC. I was
making albondigas soup, so I didn't care if it was super beefy or not.
I just wanted a head start on the base, but it was so rich that
cutting it with 3 more boxes of water was fine for the finished soup.
I don't think I'd use it as is as a base for French onion soup, but I
have another box that I could experiment with. It might work.

--

sf