Ardennes Bouillon Dynasty Puns

Looking at a recipe now that says:

"add 1 cup red wine & 1 cup beef broth. reduce to less than 1/2 cup."

so normally I'd use 1 cup red wine, then make 1 cup broth from concentrate. but since i'm reducing to less than the original wine amount, can I skip making the broth and just throw the bouillon cube in the wine?

edit: title should really say "skip or shorten reducing"

I love the chicken and the beef base. I will use the chicken in my white sauce and I use the beef with Brussels sprouts. I don’t know what else to do with it besides making broth. It’s such a wonderful addition to my kitchen and I would like to do more with it.

Other umami-bombs are maybe more well-known like soy sauce, fish sauce, mushroom powder, etc - you can add these to a lot of savory dishes for more umami without tasting much of the soy or fish or mushroom itself.

However maybe the most obvious one that I don't see many people talk about is bouillon! My favorite is the refrigerated "Better Than Bouillon" but the powdered or cube form is certainly a bit more convenient.

My two favorite ways to do this are meatloaf and chili but it would work in many other savory meat dishes where you want an extra boost of meatiness. This morning I made an egg and vegetable hash and added beef bouillon - fantastic!

Vegetarian bouillon would work as well!

Obviously IF you are on a low-sodium diet for health reasons, take heed. But also consider that unless you have specific health reasons, you may be avoiding higher sodium foods for little reason :)

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I've been struggling to find a needle that works for a 6-strand bouillon stich.

Googling it says that what I need is a 'milliner needle'- something without a taper from the eye to the shaft of the needle.

I've been unable to find anything that fits 6 strands of embroidery floss so far- the weird labeling of the needles makes it tricky hard to figure out what I need.

I'm also...fairly new to embroidery, and self taught via YouTube and...trial and error. It's likely the needle labeling is perfectly fine, and I'm just not clear on what it is I need.

So far I have Clover gold tips milliner's needles - but they only fit 3 strands through a very tiny eye.

Any help for a newbie would be appreciated!

There's a couple of Asian recipes I want to try that call for mushroom powder, but unfortunately it seems like mushroom powder is extremely hard to find in the UK. My local Asian supermarket does however sell something called "mushroom bouillon powder" and I'm wondering if that's basically the same or if it's at least similar enough that I could use it instead. For reference, this is the specific brand.

I make a lot of homemade soups through the winter as an affordable/efficient way to increase veggie/legume consumption. I typically make my own chicken stock but have been going through it faster with growing family and wondering if this community has a preference and justification for soup base? E.g. tomato/bean, potato/leek, curry carrot/squash or sw. potato. Thank you!