Broth mix - what else can you make with it aside from soup?

[Mercedes]

I want to use up some broth mix but I don't want to make soup with it - we've just finished a very pot of scotch broth.

When I google for recipes, I only get scotch broth. Does anyone use the broth mix in different recipes? Looking for recipe help please

What I'd do is to make up some soup and freeze in portions for the winter.

Or leave it in the cupboards for the winter. Why are you having to use it up?

Following with interest

I always wondered whether it would be good in a casserole sort of recipe maybe if you just add some extra liquid? Or chilli spaghetti bolognese type dish similar to when you add red lentils or porridge oats to pad it out?

You can use it as a base in casseroles or a chilli
Add some in a shepherd's pie alongside the mince beef
But the best option is certainly to make broth and freeze in portions for the colder days

What is “broth mix” is it stock?

Is this the dried stuff with lentils, bulgur wheat etc.?
I put it in stews. If you presoak you can put in chilli to bulk it out, if you're not a purist about authentic recipes.
I spent a lot of time just chucking things together in a pot and tweaking until edible when I was in my early 20s. I was travelling and had a low budget for meals.

There's not enough broth mix to make another pot of soup and I've got frozen portions in our freezer already.

Rather than leave it languishing in the cupboard, I thought I could use it now. I like the idea of adding it to stews.

If I put it in a slow cooker I wonder if it would sook up all the liquid?

Googled it now and it's essentially the powdered version of stock cubes? I tend to have some around but never to use for soups - too weird tasting for that. I do use it to add to lentil, bean or buckwheat dishes. A pinch of it when boiling rice. A spoonful in the braising liquid for new potatoes. If you look at the ingredients it's basically flavoured salt rather than actual stock extract - meat content around the one percent range - so that dictates what it gets used for.

If it's like bouillon or stock then I put a bit in with my rice when cooking it instead of salt. Gives it a nice rich flavour

broth mix

Guessing it's this sort of thing - add to stew or shepherds pie

I'd probably give it a go in the slow cooker (maybe in a chicken stew?). I think you'd need to be around to keep an eye on the liquid levels though as it will soak up a fair but.

Savoury mince to bulk of out.

Whenever I make any sort of veggie soup, I throw in a scoop of broth mix. It just serves to make it a bit more filling.

It contains pearl barley, lentils, dried peas etc so I use broth mix interchangeably with green lentils to bulk out spag bol or cassoulet. Curries too.

Is there enough to make a dahl? Or even just add to any sort of curry, it's mostly split peas and red lentils so would bulk it out a bit.

I think I’d add to a chicken stew, with bay and rosemary and stock.

broth mix is a mixture of lentils, barley, yellow split peas and marrow fat peas and you have to soak it overnight.

It's not stock.

Make a dhal with it?

Or save it as a punishment for your kids (if you have them) the punishment is sorting the peas, lentils etc into separate piles.

In which case I'd soak it and then make it into a veggie curry or chilli

If there isn't a lot just add it to mince/stew/casserole etc. We bulk things out with lentils and Pearl barley.

Not sure what you've Googled there but that's not Broth Mix. It's a mix of dried grains and pulses.

Ooh, that pic has a handy suggestion for Spicy Sausage Casserole.

It's not powdered it's a dehydrated mix of pearl barley, yellow split peas, green split peas, whole dried peas and red split lentils.

Used to make chicken or scotch broth.

Put it in stew, put it in curry, put it in anything you cook in a pot! :)

Add it to a lamb stew