On 2021-03-15 3:19 p.m., Cindy Hamilton wrote:
> On Monday, March 15, 2021 at 1:20:18 PM UTC-4, Michael Trew wrote:
best way!
>
> Hard to argue with. In an ideal world, I'd make all my own stock. But I live
> in the real world and have multiple demands on my time, so some store-bought
> things find their way into my pantry. I make homemade stock for applications
> where its taste is paramount, but packaged broth is good enough for my weekly
> (or biweekly) vegetable soup.

My low sodium diet involves a number of recipes where low sodium broth
is often used to boost the flavour without adding salt. I used anywhere
from a 1/4 cup to 1 cup. If I have a bunch leftover I can heat it up
with some extras and call it soup. It is like a lot of other things,
better if home made, but often not worth the effort.