Cooking base, sometimes called
soup base, is a concentrated
flavoring compound used in place of stock for the creation of
soups,
sauces, and
gravy.
Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving
haute cuisine.
and chicken base are common, as are beef, lamb and vegetable base. Soup base is available in many levels of quality. Today, these products are produced in low and very low sodium varieties, seafood and vegetarian.
See also
