1.   And even if your only plan for the leftovers is a couple of Friday sandwiches, go ahead and make a soup base.

2.   At Judson Grill, for instance, leeks are in every soup base, though you would never know it from reading the menu.

3.   Add the soup base, fish sauce, sugar and tamarind powder.

4.   Add the turkey soup base and wine and bring to a boil.

5.   Add the soup base and parsley and bring to a boil.

6.   But dashi is worth preparing and using, the way the Japanese do, for poaching fish, as a soup base and in simmered dishes.

7.   Canned cut-up tomatoes alone or in combination with broth or tomato paste also makes a terrific soup base.

8.   Chill the soup base or finished soup in small portions, in airtight containers for up to six months.

9.   Chefs use the spoonable soup bases to flavor soups, sauces, stews, etc.

10.   Combine the soup base and the cooked potato cubes with their cooking liquid in a pot with the heavy cream and the chopped cilantro.