According to >:
>>>>>I want to make French onion soup...but need a "beef" broth substitute.
>>>> Marigold do a good vegetable bouillon.
>>>I really do recommend Marigold's Vegetable Bouillon, it is the best
>>>vegetable stock by far!
>>
>> I have a tub of it unopened in my cupboard ....
>
>Really - unopened? I get through mine quite quickly as I use it in so many
>things - soups, stews, chillis, curries, pasta dishes...!

I obviously don't cook enough. ;-)

Soups, I tend not to use anything other than proper vegetable stock (since
getting a new freezer I've been putting vegetable scraps into a tub to freeze
to make stock from when I need it - although the freezer isn't as big as I
thought it was!)

Stews (or vegetarian scouse!) and veggie-mince based things I tend to use
gravy powder such as bisto, which thickens.

I don't do chilli (other than beanfeast packets) or curries

Pasta dishes I use a base tomato or white/cheese sauce. What pasta dishes
do you use it for? (Oh, I found a wonderful recipe for green veg in orange
sauce recently! Basically: lightly fry green veg (asparagus, french beans,
baby courgettes, etc - I used baby sweetcorn to instead of asparagus cos it
was out of season at the time) in a spoon or two of olive oil, throw in 1 tbsp
plain flour and coat veg, keep over the heat for a few mins, then add orange
juice until it you get the right consistency (about 500ml, I think). Serve
over tagliatelle or similar. It can be a bit sickly after a lot of it, but
for a small portion, it's lovely!)
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