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In DAISY’S kitchen we have created great soups using techniques both old and new. Reminiscent of yesteryear, we have the flavor and aroma of soups long simmered on the back of the old wood-burning, kitchen stove, combined with the quick convenience of modern soup bases. Soup bases produce a relatively quick and easy soup with no sacrifice in goodness and flavor. That’s because someone else (someone very nice we’re certain) has put in the time and effort required to create the wonderful flavors for your soup so you don’t have to.

Please do not confuse soup bases with bouillon cubes or granules; they are not the same. Although bouillon is easy to find, it will not give your soups the depth of flavor that soup bases do. In general, it is best to choose bases that list chicken, ham or beef as the first and main ingredient. Au jus base is the exception to this rule. We have found that au jus base gives a better depth of flavor to soup than does beef base, although beef base is fine. Bases will keep in the refrigerator for weeks or even months at a time. Soup bases can be purchased from some grocers, some kitchen supply shops and directly from DAISY’S KITCHEN.

DAISY’S bases come in one-pound containers and each pound will make many pots of soup.

Also available for download is a wonderful cookbook with original, proven recipes from DAISY’S KITCHEN: Cream Soups, Broth Soups, Salad, Sauces & Such, Main Dishes & Sides, and Sweet Treats.

To create all of DAISY’S soups, you will need three bases:
1. Chicken Base
2. Ham Base
3. Au Jus Base or Beef Base

These soup bases are one of the success creating ingredients in DAISY’S soups. It is, of course, possible to make soups with your own made from scratch broth, but we like the time saving convenience of the bases.

REAL DAIRY PRODUCTS

Our recipes feature the wholesome goodness and great taste of real dairy products. They enhance the flavor and quality of the finished dish. You may, of course, substitute but we do not recommend it. Substitutions will compromise the quality of the finished dish. In addition, milk and foods made from milk are packed with calcium, protein and other essential nutrients recommended to fuel growth, fitness and good health.

QUALITY INGREDIENTS

The end quality of any finished recipe can be no better than the ingredients used. We recommend fresh, quality ingredients for all recipes.

HERBS AND SPICES

Because herbs and spices are added in such small quantities, it is sometimes tempting to skip their use in recipes. However, because every ingredient in every recipe contributes to the success of the finished dish, we recommend following each recipe as written the first time you cook it. If you’re not sure you will like a certain herb or spice or other ingredient, use half the amount to begin with, then taste and adjust as necessary.