SC - bone soup

[LrdRas at aol.com]

In a message dated 5/29/99 12:10:04 PM Eastern Daylight Time, 
kareno at lewistown.net writes:

<< Besides being cheaper per pound,  I am wondering if the  Bone adds
 more to the flavor of the broth.  >>

Possibly, Especaially if you brown it in the oven before putting it in the 
soup kettle. Another real advantage of using bones in making soup broth is 
the texture or mouth feel of the finished product. The bone adds body in the 
form of gelatin to the broth which can make a diffrence between a 'thin' 
stock and a more substantial stock.

Ras
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