'''Cooking base''', sometimes called '''soup base''', is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies.<ref name=PoP>{{cite book|title=Paradox of Plenty: A Social History of Eating in Modern America, Part 12|page=129|author=Harvey A. Levenstein|publisher=University of California Press|date=May 30, 2003}}</ref> 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.<ref name=PoP /> Veal 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.<ref name=Vogue>{{cite web|url=http://www.voguecuisine.com/gluten-free-low-sodium-base.php|title=Vogue's Soup & Seasoning Bases|publisher=Vogue Cuisine|year=2011|accessdate=May 16, 2012|archive-url=https://web.archive.org/web/20120317112832/http://www.voguecuisine.com/gluten-free-low-sodium-base.php|archive-date=March 17, 2012|url-status=dead}}</ref>
==References== {{reflist}}
== See also == * Stock cube * Instant soup
{{DEFAULTSORT:Cooking Base}} Category:Food ingredients
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