L.B. Jamison's Soup Base, Ham Flavored

Soup Base, Ham Flavored Ventura Foods,

Soup Base, Ham Flavored Ventura Foods,

Salt Dextrose Lard (BHA Propyl Gallate Citric Acid Added to Protect Flavor) Food Starch - Modified Soybean Oil Maltodextrin Dried Torula Yeast, Hydrolyzed Soy Protein (Contains Salt Caramel Color) Caramel Color Onion Powder, Disodium Inosinate Disodium Guanylate Natural Smoke Flavoring Oleoresin Paprika. Contains: Soybeans Additives: Soybeans

Salt Dextrose Lard (BHA Propyl Gallate Citric Acid Added to Protect Flavor) Food Starch - Modified Soybean Oil Maltodextrin Dried Torula Yeast, Hydrolyzed Soy Protein (Contains Salt Caramel Color) Caramel Color Onion Powder, Disodium Inosinate Disodium Guanylate Natural Smoke Flavoring Oleoresin Paprika. Contains: Soybeans Additives: Soybeans

Directions: Store in a cool, dry place. Soup: Add 1 tsp base to 8 oz boiling water & simmer a few minutes for soup stock or broth. 4 tsp to 1 quart boiling water. Add: Cooked noodles, rice, barley, meat and/or vegetables for a complete soup. Stir, simmer, savor! Seasoning: Add straight from the jar to add flavor to almost everything; white sauce, marinade, basting drippings, water for cooking rice or pasta, sauteed vegetables, quiche, gravies, sauces and more. Always cook base to 165 degrees F or higher. Basic Sauce: (2 cups) mix 2 tbsp corn starch into 1/4 cup cold water, stir until smooth. Slowly add mixture to 2 cups simmering stock. Stir constantly and continue to simmer 1 minute. Always cook base to 165 degrees F or higher. Basic Gravy: (2 cups) melt 4 tbsp butter or shortening. Add 2 tbsp flour stirring until smooth. Slowly add 2 cups hot stock, stirring constantly. Simmer 10 minutes. Always cook base to 165 degrees F or higher.

Directions: Store in a cool, dry place. Soup: Add 1 tsp base to 8 oz boiling water & simmer a few minutes for soup stock or broth. 4 tsp to 1 quart boiling water. Add: Cooked noodles, rice, barley, meat and/or vegetables for a complete soup. Stir, simmer, savor! Seasoning: Add straight from the jar to add flavor to almost everything; white sauce, marinade, basting drippings, water for cooking rice or pasta, sauteed vegetables, quiche, gravies, sauces and more. Always cook base to 165 degrees F or higher. Basic Sauce: (2 cups) mix 2 tbsp corn starch into 1/4 cup cold water, stir until smooth. Slowly add mixture to 2 cups simmering stock. Stir constantly and continue to simmer 1 minute. Always cook base to 165 degrees F or higher. Basic Gravy: (2 cups) melt 4 tbsp butter or shortening. Add 2 tbsp flour stirring until smooth. Slowly add 2 cups hot stock, stirring constantly. Simmer 10 minutes. Always cook base to 165 degrees F or higher.