I had this on my shelf for a few months before finally getting around to using it. I put it into a batch of this excellent slow-cooker recipe for a tangy black-bean soup. I had made it once before using Rachel Ray's brand of vegetable stock.
Bottom line: It so thoroughly disappears into the soup that I couldn't possibly tell any difference between the two brands when used this way.
Will I buy it again?
Sure. It does the job just fine.
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