Forget canned soups. It's so easy to make your own concentrate.

We all love shortcuts to a good soup — and by “good,” I mostly mean one that has well-developed flavor, the kind that can sometimes take a little time. That’s why we buy bouillon cubes, why we make our own stocks and broths and freeze them, why we sock soup away in the freezer to be eaten another day.

  • icon Posted: February 07

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