puzzled about stock cubes!

[auldyin]

I always make soup using a lump of beef or ham as a stock base, but I would like to try making it using stock cubes instead. However, the instructions on the packaging tell you to mix one stock cube into 1/3 pint of water to make stock. Does this mean I should use 6 stock cubes to make 2 pints of soup?

[Gathorne]

I usually use stock cubes in my soup, but find that 2 is plenty for a pan of soup (probably about 3 pints). Strong stock cube flavour isn't as nice as real stock and can overwhelm whatever else you're putting in so you just need a little taster. You can always add more if it's still too watery.

[funnygirl]

I know it can work out expensive, but I use the jars of Bovril. Both the chicken and beef flavour to add taste to soups etc.
You only need about a teaspoonful and it really does make a difference.

[Figi]

Whatever you do, don't even think of putting 6 stock cubes into 3 pints of soup - unless you want to die from salt-poisoning. I would only use 1 stock cube for that amount of soup.

[heathfield]

The instruction of 1/3 pint per stock cube is for making up a gravy where you would pehaps add a little cornflour to thicken it. It would also form a stock for adding to your soup or stew, which already contains some liquid.

[auldyin]

many thanks to all of you for clearing this up for me. I guess I refused to believe one or two small cubes could replace a ham hough or a joint of brisket. I will make a pot of lentil soup next week as my first experiment!