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Has anyone tried the Penzey's brand soup bases? I like them in a pinch, especially the seafood, pork and chicken. They are lower in salt than some others, and out here in rural areas where we don't have the variety that you do in the city, they come in handy. If you don't get a Penzey's spices catalog, get one. They are out of Wisconsin. I do like to make my own stocks but can't always do that. If I have to use the boxed kind, I use Swanson's lower salt.