Soup 101: What is Stock, Bouillon, and Broth?

Vegetables for soup stock - Seriously Soupy

Since I've started Soupy, I've been learning so many new things about soup through experimenting with new recipes and ingredients. I learned how to make my own stock and use different flavorings (see Project Food Blog post on using feungreek and cardamom pods) and to trust myself and create new soups. I realized, though, that Soupy is lacking an All About Soup Section  -- to read about and discuss the basics of soup techniques, soups preparation, ingredients, etc. Since I am still learning myself, I'll call this section Soupy 101 and as I continue to learn it will be expand to hopefully be a comprehensive glossary of soup terms. For now, here's a brief lesson on bouillon, stock, and broth and be sure to check out Soupy next week when I talk about the differences between stew, soup, bisque, and chowder. Until then...study up!