Some cooks keep a bag in the freezer for onion ends, carrot peels, and parmesan rinds until there's enough for a pot of stock. Others buy a carton of broth or keep bouillon paste in the fridge and have dinner on the table an hour sooner. Tell us how you make the base for your soups, and what you season it with. If you've got a way of dressing up store-bought broth, share it.
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