“Portable soup, a sort of homemade bouillon, sustained travelers before Cup O’ Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces.
Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary undertakings and with that loss, we’ve likewise lost a slew of traditional foods – portable soup rests among them.
Me? I love the rich complexity of a true homemade stock. I find its rich array of minerals and amino acids deeply fortifying and, as I’ve mentioned before, I typically try to serve up a quart of broth a day to each member of our family (the little guy gets a pint). But we travel a good deal both for work and to support our son’s homegrown, wildly unschooled and self-propelled education…”
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