{"title":"Soups \u0026 Broths","description":"\u003ch2\u003eCanned soups: our recipes, ready to serve\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSoups\u003c\/strong\u003e are liquid dishes based on broth, either clear with garnish or thickened with cream, vegetables, and potatoes. In this category, you will find ready-to-serve soups in 400 ml cans: simply heat them in a pot and eat them directly, without needing to add water or powder. All varieties come from Manufaktur U, the soup brand by Leni \u0026amp; Hans from Nordhorn.\u003c\/p\u003e\n\u003ch2\u003eClear broth or thickened soup: two families in the pot\u003c\/h2\u003e\n\u003cp\u003eEvery good soup starts with a \u003cstrong\u003ebroth\u003c\/strong\u003e. For a meat broth, soup bones, meat, and root vegetables are simmered in water for a long time until the flavor has been extracted. If the broth is then simply seasoned and served with a garnish, the kitchen refers to it as a clear soup. Classic garnishes include marrow dumplings, egg custard, pieces of meat, or Maultaschen (German-style ravioli). Oxtail soup belongs to this group, as does the \"festive soup\" (Festtagssuppe) that many families serve before the Christmas roast.\u003c\/p\u003e\n\u003cp\u003eThickened soups get their creaminess from cream, flour, potatoes, or puréed vegetables. These include cream soups like potato, tomato, or mushroom cream soup, and stew-like varieties such as pea or goulash soup, which are almost an entire meal with their meat, potatoes, and vegetables.\u003c\/p\u003e\n\u003ch3\u003eWhat \"ready to serve\" means for canned soups\u003c\/h3\u003e\n\u003cp\u003eA ready-to-serve soup is fully seasoned and has the right consistency as soon as it is hot. This distinguishes it from soup concentrates and instant broths that first have to be mixed with water. In the can, the soup is heated after sealing and thus preserved, so it does not need a refrigerator when unopened. This is practical for supplies, the office, and vacation homes: a can in the cupboard replaces a delivery service on hectic days.\u003c\/p\u003e\n\u003ch2\u003eManufaktur U: the soup brand by Leni \u0026amp; Hans\u003c\/h2\u003e\n\u003cp\u003eBehind \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e are Kerstin and Stephan Uhlenbusch from Leni \u0026amp; Hans. The ideas and recipes come from them, and the cooking and canning are done according to these recipes in a manufacturing facility they have chosen for this purpose. Each variety bears a name in the first-person singular; the U stands for Uhlenbusch.\u003c\/p\u003e\n\u003ch3\u003eThe clears: broth with garnish\u003c\/h3\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/meine-staerkste-ochsenschwanzsuppe\"\u003eoxtail soup\u003c\/a\u003e is a robust broth made from soup bones and oxtail with marrow dumplings and morels, refined with red wine, sherry, and Madeira. The \u003ca href=\"\/en\/products\/meine-festlichste-festtagssuppe\"\u003efestive soup\u003c\/a\u003e contains beef, egg custard, and marrow dumplings in a beef broth, seasoned with pepper and cloves. And the \u003ca href=\"\/en\/products\/meine-schwaebischste-maultaschensuppe\"\u003eMaultaschen soup\u003c\/a\u003e features four small Maultaschen floating in a beef broth made from bones and root vegetables.\u003c\/p\u003e\n\u003ch3\u003eThe creamy and hearty\u003c\/h3\u003e\n\u003cp\u003eOur top seller is the \u003ca href=\"\/en\/products\/meine-heiss-verehrte-kartoffelsuppe\"\u003epotato soup\u003c\/a\u003e with bacon and cream, seasoned with marjoram and nutmeg. Also very popular are the \u003ca href=\"\/en\/products\/meine-lieblings-tomatensuppe\"\u003etomato soup with basil dumplings\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/meine-liebste-gulaschsuppe\"\u003egoulash soup\u003c\/a\u003e with beef, bell peppers, potatoes, and a splash of red wine. For autumn, there is the \u003ca href=\"\/en\/products\/meine-cremigste-steinpilzsuppe\"\u003eporcini cream soup\u003c\/a\u003e with button mushrooms and the \u003ca href=\"\/en\/products\/meine-wildeste-wildrahmsuppe\"\u003egame cream soup\u003c\/a\u003e made from venison and deer bones with venison dumplings. The pea soup with Vienna sausages and cured pork is the heartiest variety on the shelf.\u003c\/p\u003e\n\u003ch2\u003eFrom a quick lunch to a holiday first course\u003c\/h2\u003e\n\u003cp\u003eDuring the week, a can of soup is a lunch in five minutes. Hearty farmhouse bread goes well with goulash soup, rye bread and mustard with pea soup, and ciabatta or a cheese toast with tomato soup. Sprinkle fresh chives over the Maultaschen soup, or slice a sausage into the potato soup.\u003c\/p\u003e\n\u003cp\u003eOn weekends and holidays, the clear varieties become a starter: oxtail soup before a Sunday roast, game cream soup before venison roast or venison goulash, and festive soup as the first course at Christmas. With little effort, you can make every variety your own: roasted croutons, a dollop of sour cream, chopped parsley, a few drops of good oil, or sautéed mushrooms on top. If you want to stretch the broth, add cooked pasta or vegetables.\u003c\/p\u003e\n\u003ch2\u003eBuying soups: what to look for\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eClear or thickened:\u003c\/strong\u003e Clear soups are lighter and suitable as a starter; thickened soups are filling.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e Marrow dumplings, egg custard, Maultaschen, or meat are already included in our cans.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eBase:\u003c\/strong\u003e All varieties from Manufaktur U are based on meat or game broth; there are currently no vegetarian soups in this category.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eIngredients and allergens:\u003c\/strong\u003e The complete list is available for each product and on the can.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store unopened cans in a cool, dry place; the best-before date is on the can. After opening, transfer leftovers to a lidded container and place them in the refrigerator.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eHeating:\u003c\/strong\u003e Heat in a pot over medium heat while stirring; heat cream soups slowly so they do not stick to the bottom.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2\u003eMore from Cooking \u0026amp; Enjoying\u003c\/h2\u003e\n\u003cp\u003eThe soups are part of our \u003ca href=\"\/en\/collections\/kategorie-kochen-geniessen\"\u003eCooking \u0026amp; Enjoying\u003c\/a\u003e category. If you are looking for more, you will find prepared meals in jars by Benz under \u003ca href=\"\/en\/collections\/kategorie-mahlzeiten\"\u003eMeals\u003c\/a\u003e, such as beef roulades, beef goulash, and pulled pork. And under \u003ca href=\"\/en\/collections\/kategorie-nudeln\"\u003ePasta\u003c\/a\u003e, there are small colorful farfalle that make a good soup garnish.\u003c\/p\u003e\n\u003ch2\u003eOrder soups online\u003c\/h2\u003e\n\u003cp\u003eWhether potato soup for a lunch break or oxtail soup for the festive table: at Leni \u0026amp; Hans, you can order soups online, and the cans will reach you in 1–3 days. Unopened, the cans wait in your pantry until you need them.\u003c\/p\u003e","products":[{"product_id":"meine-heiss-verehrte-kartoffelsuppe","title":"My dearly beloved potato soup","description":"\u003ch2\u003eManufaktur U My dearly beloved potato soup. Creamy potato soup with bacon, cream, and root vegetables, seasoned with marjoram and nutmeg.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My dearly beloved potato soup\u003c\/strong\u003e is a ready-to-serve potato cream soup made with 20% potatoes, meat broth, vegetable cubes, 5% bacon, and cream. It comes in a 400 ml tin from our own brand and just needs to be heated up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePotato soup from Manufaktur U\u003c\/strong\u003e is one of those dishes that many of us grew up with. Potatoes, onions, leeks, and carrots are cooked in a hearty meat broth. Finely diced bacon and cream then make the soup savory and creamy. Marjoram and nutmeg give it the characteristic seasoning you expect from a good potato soup. The ingredient list also includes celery as a vegetable and seasoning, table salt, pepper, and mustard seeds. The potato content is 20%, the bacon 5%. This keeps the potato as the main ingredient, while the bacon provides a savory accent.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: creamy, savory, hearty from the bacon\u003c\/h3\u003e\n\n\u003cp\u003eMy dearly beloved potato soup tastes well-rounded and satisfying. The potatoes provide a soft, slightly sweet base, while the cream makes it velvety. The bacon adds its salty, hearty note on top. Marjoram brings the herbal quality that defines a potato soup, while nutmeg adds a warm depth. The vegetable cubes made of celery, carrots, onions, and leeks provide a bit of bite and color.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning comes from marjoram, nutmeg, and pepper; there is no chili in the ingredient list. Due to the cream, the soup is not suitable for those with a milk allergy. For everyone else, it provides exactly what defines a potato soup: warmth, satisfaction, and a familiar taste.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: with sausages, bread, or as a quick lunch\u003c\/h3\u003e\n\n\u003cp\u003eSimply pour the contents of the tin into a pot and heat slowly while stirring until the soup is hot. Because it contains cream, it is best to stir regularly so nothing sticks to the bottom of the pot. One tin makes a good portion for one person.\u003c\/p\u003e\n\n\u003cp\u003eClassically, you can slice a few Wiener sausages and let them warm up in the hot soup. Fresh parsley or chives on top add color. Rye bread or a bread roll goes well with it. For those who like it even heartier, fry a few onion rings until crispy and add them on top at the end. Fried mushrooms or a few shrimp also fit well and quickly turn the tin into a new variation. Store the unopened tin in a cool, dry place; the best-before date is on the tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast a few cubes of pumpernickel in butter until crispy and sprinkle them over the soup with some chives. This adds crunch and goes excellently with the bacon and marjoram.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a family recipe from the Uhlenbuschs\u003c\/h3\u003e\n\n\u003cp\u003eBehind the dreamy name is a recipe from Kerstin and Stephan Uhlenbusch, the founders of our own brand Manufaktur U. Kerstin had the idea for the soups; Stephan is the owner of Leni \u0026amp; Hans in Nordhorn. Together, they look after the brand and its recipes.\u003c\/p\u003e\n\n\u003cp\u003eThe soup is cooked by a manufactory they have selected for this purpose, according to our recipe. It is filled into a tin can with a paper label. The label reads “UHLENBUSCH manufaktur • delikatessen,” and underneath in typewriter font, “Meine heiß verehrte Kartoffelsuppe.” The name sounds like a declaration of love for a classic of German cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes potato soup just like at home\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is suitable for anyone looking for a hearty, creamy soup for quick meals. It is practical for working people, for families with little time, and as a pantry staple for cold days. Children usually like it too, as it is mild and creamy. Those who prefer it strong and with beef should try the \u003ca href=\"\/en\/products\/meine-liebste-gulaschsuppe\"\u003egoulash soup with bell peppers\u003c\/a\u003e. Another hearty variety is the \u003ca href=\"\/en\/products\/meine-leckerste-erbsensuppe\"\u003epea soup with sausages and cured pork\u003c\/a\u003e. You can find all soups at \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the ingredient list, the soup contains celery, milk (cream), and mustard; the label on the tin is binding. It is not suitable for a vegetarian diet, as the broth and bacon contain meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA creamy potato soup with bacon, marjoram, and nutmeg in a 400 ml tin – for a quick lunch and as a supply for cold days.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548294193484,"sku":"048UHL0002","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0002.png?v=1791196193"},{"product_id":"meine-lieblings-tomatensuppe","title":"My favorite tomato soup","description":"\u003ch2\u003eManufaktur U My Favorite Tomato Soup. Cream of tomato soup with basil dumplings, cream and a dash of red wine, ready to serve in a can.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My Favorite Tomato Soup\u003c\/strong\u003e is a cream of tomato soup based on meat broth, with tomatoes, tomato paste, cream and red wine. As an ingredient, it contains 10% basil dumplings made from sausage meat. It comes ready to serve in a 400 ml tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTomato soup from Manufaktur U\u003c\/strong\u003e is built differently than most tomato soups you know. Many recipes rely on pure tomato and vegetable broth. We decided on a meat broth made from celery, carrots, leeks and onions as the base. Tomatoes and tomato paste are cooked in it with onions, seasoned with red wine and Mediterranean herbs, and refined with cream. The special feature is the basil dumplings. They are made from sausage meat, half pork and half beef, with basil. This turns a cream soup into a small meal.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: fruity, creamy, with savory dumplings\u003c\/h3\u003e\n\n\u003cp\u003eMy Favorite Tomato Soup tastes fruity of tomato at first, with a fine acidity. Tomato paste and red wine give it depth and a strong red color. The cream rounds off the acidity and makes the soup soft and creamy. The meat broth in the background ensures that the soup tastes heartier than a pure vegetable soup. Pepper and spices, including mustard seeds and celery, give it a round spiciness without covering up the tomato.\u003c\/p\u003e\n\n\u003cp\u003eThe basil dumplings set the second accent. They are savory and bring a touch of herbal freshness with the basil, which goes well with the tomato. Anyone expecting a purely vegetarian tomato soup will not be happy with this variety. There is meat here in the broth and the dumplings.\u003c\/p\u003e\n\n\u003ch3\u003eUse: with bread, cheese or as an appetizer\u003c\/h3\u003e\n\n\u003cp\u003eYou pour the contents of the can into a pot and heat it while stirring over medium heat. The dumplings just need time to warm up; the soup does not have to boil vigorously for this. One can is enough for one person for lunch or for two small appetizers.\u003c\/p\u003e\n\n\u003cp\u003eA piece of ciabatta or a baguette, preferably briefly baked in the oven, goes well with the tomato soup. A few leaves of fresh basil and a dollop of cream or crème fraîche on top make it pretty. With grated Parmesan, it gets a spicy note. In summer it tastes good with a small salad, in winter with a cheese toast. For guests, fill it into small glasses or cups and serve it as an appetizer before pasta or a braised dish. One can yields three to four small portions. Unopened, store the can in a cool and dry place; the best-before date is on the can.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cover a slice of farmhouse bread with mountain cheese and bake it briefly in the oven. Place it on the hot soup or dip it in, just like a cheese toast with tomato soup.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: our recipe, a manufactory at the stove\u003c\/h3\u003e\n\n\u003cp\u003eManufaktur U is our own brand for soups. Leni \u0026amp; Hans is a family business from Nordhorn, managed by Stephan Uhlenbusch. The idea for our own soups came from his wife, Kerstin. The two developed the recipes together, including the combination of cream of tomato soup and basil dumplings.\u003c\/p\u003e\n\n\u003cp\u003eAt Manufaktur U, we divide the work clearly. The recipe and idea come from us, while the cooking and canning are done by a manufactory that Kerstin and Stephan have chosen for this purpose. In the end, there is a tin can with a paper label and the lettering \"UHLENBUSCH manufaktur • delikatessen\", the U-logo with the crown above it.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who likes tomato soup hearty\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is suitable for everyone looking for a tomato soup with more substance. It is a quick lunch, a dinner with bread and a supply for days when things have to be done quickly. If you like creamy soups, you will find another variety in the \u003ca href=\"\/en\/products\/meine-cremigste-steinpilzsuppe\"\u003ePorcini Cream Soup\u003c\/a\u003e. For a clear soup with ingredients, there is the \u003ca href=\"\/en\/products\/meine-schwaebischste-maultaschensuppe\"\u003eMaultaschen Soup\u003c\/a\u003e. You can find all varieties at \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the list of ingredients, the soup contains celery, milk (cream) and mustard; the label on the can is binding. It is not suitable for people with a milk allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA creamy tomato soup with basil dumplings and a dash of red wine in a 400 ml can – hearty enough for a whole lunch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548294291788,"sku":"048UHL0003","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0003.png?v=1791196200"},{"product_id":"meine-liebste-gulaschsuppe","title":"My favorite goulash soup","description":"\u003ch2\u003eManufaktur U My favorite goulash soup. A thick goulash soup with beef, bell peppers, and a splash of red wine, ready to serve in a 400 ml can.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My favorite goulash soup\u003c\/strong\u003e is a ready-to-serve goulash soup from our own brand. Each 400 ml tin contains a rich broth made from soup bones, 10% beef, diced potatoes, bell peppers, and onions, seasoned with red wine and tomato paste. All you need to do is heat it up.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGoulash soup from Manufaktur U\u003c\/strong\u003e is the soup version of goulash. Instead of a stew with a thick sauce, you get a creamy, thick soup filled with small pieces of meat and vegetables. Its character comes from the bell peppers, which provide both color and seasoning, and a robust broth base. In our variety, this is a meat broth made from soup bones, celery, carrots, leeks, and onions. It contains 10% beef and 20% vegetable cubes consisting of potatoes, bell peppers, and onions. Tomato paste and a splash of red wine round out the flavor, while rice flour thickens the soup. It is seasoned with salt, paprika, pepper, and other spices, including mustard seeds and celery. This goulash soup has been one of the most popular varieties in our soup range for years.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor: spicy with paprika, well-rounded with tomato and red wine\u003c\/h3\u003e\n\n\u003cp\u003eMy favorite goulash soup tastes hearty and savory, with paprika at the forefront and a well-rounded, slightly fruity depth behind it. Bell peppers appear twice in this soup: as vegetable cubes and as a spice. This allows you to taste both the mild sweetness of the cooked peppers and the warm, earthy notes of the spice. Tomato paste and red wine give the soup its dark color and a subtle acidity that complements the beef.\u003c\/p\u003e\n\n\u003cp\u003eThe consistency is thick and creamy. The rice flour thickens the broth just enough to coat the back of a spoon while remaining a soup. The potato cubes remain identifiable as pieces and make the soup satisfying. The onions add a gentle sweetness, while the broth made from soup bones and root vegetables provides a strong foundation. You will barely notice the individual celery, carrots, and leeks. Together, they create a full and well-rounded broth, ensuring the paprika rests on a solid foundation.\u003c\/p\u003e\n\n\u003cp\u003eIn terms of spiciness, the soup remains moderate. There is no chili in the ingredient list; the spice comes from the paprika and pepper. Those expecting a fiery goulash soup like one from a snack stand will find it too mild. In that case, a pinch of chili or a few drops of hot sauce at the table will help.\u003c\/p\u003e\n\n\u003ch3\u003ePreparation: heat up, serve with bread, refine as you like\u003c\/h3\u003e\n\n\u003cp\u003ePour the contents of the can into a pot and heat it while stirring over medium heat until the soup is piping hot. Nothing more is needed, as the soup is ready to serve. One can makes a satisfying portion for one person or a small starter for two. It pairs well with hearty farmhouse bread, a rye roll, or a piece of baguette for dipping.\u003c\/p\u003e\n\n\u003cp\u003eYou can elevate it with just a few simple steps. A dollop of sour cream or crème fraîche on top softens the spice and looks beautiful on the plate. Freshly chopped parsley or chives add color. For an evening with friends, warm up several cans in a large pot and place it in the center of the table, served with bread and crème fraîche for guests to help themselves. A pot of goulash soup is also quickly prepared after hiking, for a game night, or while watching soccer on TV.\u003c\/p\u003e\n\n\u003cp\u003eThe can is a practical pantry staple. Unopened, it keeps for up to two years without refrigeration; the best-before date is printed on the can. This way, you always have a warm meal in your cupboard for a long workday, your vacation cabin, or a weekend in a camper van. Transfer any leftovers to a lidded container and store them in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Toast a slice of farmhouse bread in a pan with a little butter and half a clove of garlic. Place it in a deep bowl and pour the hot goulash soup over it, topping it with a spoonful of crème fraîche and some chives.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: our recipe, cooked by a selected manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eManufaktur U is the private-label soup brand of Leni \u0026amp; Hans. The idea came from Kerstin Uhlenbusch; today, she manages the brand together with her husband Stephan, the owner of Leni \u0026amp; Hans in Nordhorn. The two developed the recipes for the soups, including this goulash soup with beef, bell peppers, and red wine.\u003c\/p\u003e\n\n\u003cp\u003eThe soup is produced by a specialized manufacturer chosen by Kerstin and Stephan for Manufaktur U. They cook according to our recipes and fill the soups into tin cans with paper labels. This allows us to maintain control over the recipe and taste, while the cooking and canning are handled by a facility equipped for that purpose.\u003c\/p\u003e\n\n\u003cp\u003eYou can identify the can on the shelf by the lettering \"UHLENBUSCH manufaktur • delikatessen\" along with the U logo and the small crown. Uhlenbusch is the family name of Kerstin and Stephan. Below that, in typewriter font, is the name of the variety—in this case, \"Meine liebste Gulaschsuppe\" (My favorite goulash soup). These personal names are used throughout the entire range, from potato soup to festive holiday soup.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for anyone who wants a hearty soup in their pantry\u003c\/h3\u003e\n\n\u003cp\u003eThis goulash soup is perfect for anyone who wants to keep a satisfying soup on hand for everyday life. It makes a quick lunch and an uncomplicated dinner after a long day. As a gift, it is suitable for people who enjoy good food and have little time to cook. Students in their first apartment will appreciate it just as much as grandparents who prefer to heat up a soup in the evening rather than cook a large meal. Those who prefer something clear and classic should try our \u003ca href=\"\/en\/products\/meine-staerkste-ochsenschwanzsuppe\"\u003eoxtail soup with marrow dumplings\u003c\/a\u003e. For creamy days, we offer \u003ca href=\"\/en\/products\/meine-heiss-verehrte-kartoffelsuppe\"\u003epotato soup with bacon\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e page.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the ingredient list, the soup contains celery and mustard; the information on the can is binding. It is not suitable for a vegetarian diet, as both the broth and the contents contain meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA thick goulash soup with beef, bell peppers, and red wine in a 400 ml can—for your evening off, your pantry, and the large pot at your game night.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548294324556,"sku":"048UHL0004","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0004.png?v=1791196208"},{"product_id":"meine-schwaebischste-maultaschensuppe","title":"My most Swabian Maultaschen soup","description":"\u003ch2\u003eManufaktur U My Most Swabian Maultaschen Soup. Beef broth with four small Maultaschen, filled with minced meat and parsley, ready to serve in a can.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My Most Swabian Maultaschen Soup\u003c\/strong\u003e is a clear beef broth made from soup bones and root vegetables with Maultaschen as an accompaniment. The Maultaschen make up 25% of the soup and are filled with mixed minced meat, egg, white bread, and parsley. Contents: 400 ml in a tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eMaultaschen soup from Manufaktur U\u003c\/strong\u003e is a piece of Swabian cuisine that has made it all the way to Nordhorn. Maultaschen are filled pasta pockets from Swabia. Classically, they are served in two ways: \"geschmälzt\" (sautéed) with onions and egg from the pan, or in broth as a soup. Our variety is the soup version. Each can contains four small Maultaschen swimming in a rich beef broth made from soup bones, celery, carrots, leeks, and onions. The filling consists of mixed minced meat, eggs, white bread made from wheat flour, and parsley. Diced onions, vegetable fats, salt, pepper, and spices round off the soup.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: clear broth, hearty filling, fresh parsley\u003c\/h3\u003e\n\n\u003cp\u003eMy Most Swabian Maultaschen Soup tastes honest and uncomplicated. The beef broth is rich and savory, with the sweetness of carrots and onions in the background. The Maultaschen provide the heartiness: a filling of minced meat held together by egg and white bread. The parsley gives it a fresh, green note that goes well with the clear broth. This makes the soup feel light, even though the dumplings make it quite filling. The spices are understated, letting the broth and filling take center stage.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for a creamy, thickened soup will find this clear broth too simple. Its strength lies precisely in the fact that the broth and the Maultaschen speak for themselves.\u003c\/p\u003e\n\n\u003ch3\u003eUse: heat up, add chives, serve with bread\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is ready to serve. Pour the contents of the can into a pot and heat it over medium heat, stirring occasionally. Stir gently so that the Maultaschen remain intact. One can makes one portion for a light meal or two bowls as a starter.\u003c\/p\u003e\n\n\u003cp\u003eIn true Swabian fashion, sprinkle freshly chopped chives on top. Sautéed onions from the pan are also a great addition and remind one of the traditional pan-fried Maultaschen. Serve with a slice of farmhouse bread or a pretzel. It is perfectly sufficient for a quick lunch. As a starter, the soup works well before a roast with potato salad. Store the unopened can in a cool, dry place; the best-before date is printed on the can.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut the Maultaschen in half crosswise in the bowl before pouring the broth over them. This allows the hot broth to soak into the filling, ensuring every spoonful has a bit of both.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Stephan's home-style soup, cooked according to our recipe\u003c\/h3\u003e\n\n\u003cp\u003eThis variety has a personal history. Stephan Uhlenbusch, owner of Leni \u0026amp; Hans, grew up in Southern Germany and brought his beloved Maultaschen soup to the North. Together with his wife Kerstin, who had the idea for Manufaktur U, he turned it into a recipe for our own private label.\u003c\/p\u003e\n\n\u003cp\u003eThe soup is prepared by a manufacturer that the two selected for Manufaktur U. They adhere to our recipe and pack the soup into tin cans with a paper label. On the label, you can read \"UHLENBUSCH manufaktur • delikatessen\" and the variety name in typewriter font. The superlative \"most Swabian\" is a little wink to his homeland.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for Swabians in exile and all those who want to become one\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is perfect for anyone who loves Maultaschen and lives far from Swabia. It is also suitable as a gift for friends who have moved from the South to the North, or conversely, for Northerners getting their first taste of Swabian cuisine. It makes a quick lunch and a good pantry staple for days when you don't feel like cooking. If you prefer something festive with a garnish, choose the \u003ca href=\"\/en\/products\/meine-festlichste-festtagssuppe\"\u003eHoliday Soup with Savory Egg Custard and Marrow Dumplings\u003c\/a\u003e. You can find all varieties on our \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e page.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the ingredients list, the soup contains celery, egg, and wheat (gluten); the label on the can is binding. Therefore, it is not suitable for those with a gluten intolerance or for a vegetarian diet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFour small Maultaschen in rich beef broth – the Swabian soup from the 400 ml can for lunch in the North and the South.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548294488396,"sku":"048UHL0007","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0007.png?v=1791196215"},{"product_id":"meine-leckerste-erbsensuppe","title":"My most delicious pea soup","description":"\u003ch2\u003eManufaktur U My Most Delicious Pea Soup. Hearty pea soup with wiener sausages and Kasseler (cured pork), potatoes, and root vegetables, ready to serve in a can.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My Most Delicious Pea Soup\u003c\/strong\u003e is a ready-to-serve pea soup made from meat broth, peas, potatoes, carrots, celery, and onions. It contains 10% wiener sausages and 2% Kasseler, seasoned with white wine. Contents: 400 ml in a tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePea soup from Manufaktur U\u003c\/strong\u003e saves you the most time-consuming part of the work. Anyone who makes pea soup from scratch knows to soak the peas overnight and let the pot simmer for a long time afterward. With our variety, that’s already been done. The peas are soaked and cooked with potatoes, carrots, celery, and onions in a meat broth made from soup bones and root vegetables. To this, we add wiener sausages and Kasseler for a hearty filling. A splash of white wine, pepper, and spices like mustard seeds round it out, while rice flour thickens the soup. It is a complete one-pot meal, just like many families serve on Saturdays.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: earthy, hearty, with a hint of smoke from the sausages\u003c\/h3\u003e\n\n\u003cp\u003eMy Most Delicious Pea Soup tastes robust and down-to-earth. The peas provide an earthy, slightly sweet base note and make the soup creamy. Potatoes and carrots add texture and a mild sweetness. The wiener sausages are made with smoke according to the ingredient list and give the soup a subtle smoky note. The Kasseler contributes a cured, savory flavor. The white wine lifts the profile and prevents the soup from feeling too heavy.\u003c\/p\u003e\n\n\u003cp\u003eThe soup is a classic stew with meat. It is therefore not suitable for a vegetarian diet. However, for those who love hearty fare, it is exactly what a pea soup should be.\u003c\/p\u003e\n\n\u003ch3\u003eUse: with bread, mustard, and a hearty appetite\u003c\/h3\u003e\n\n\u003cp\u003eSimply pour the contents of the can into a pot and heat over medium heat while stirring. Because pea soup tends to stick to the bottom of the pot, keep stirring it occasionally. One can makes a satisfying portion for one person.\u003c\/p\u003e\n\n\u003cp\u003eIt goes well with a piece of rye bread, farmhouse bread, or a bread roll. A spoonful of medium-hot mustard on the edge of the plate is a must for many. If you want more meat, simply slice in a few extra sausages or fry up some diced bacon until crispy. Fresh parsley or marjoram on top adds a splash of color. For an evening with friends, heat several cans in a large pot—ideal after a walk on a cold day. Store the unopened can in a cool, dry place; the best-before date is on the can.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Just before serving, add a small splash of vinegar to the hot soup. It sounds unusual, but it makes the peas taste fresher and the flavors clearer.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: a classic for our soup line\u003c\/h3\u003e\n\n\u003cp\u003eThis pea soup is one of the varieties in our own brand, Manufaktur U. Kerstin and Stephan Uhlenbusch founded Manufaktur U and wrote the recipes. Kerstin had the idea, and Stephan runs Leni \u0026amp; Hans in Nordhorn. In the north, where Leni \u0026amp; Hans is based, pea soup is one of the most well-known stews of all. From East Frisia to Emsland, it is served at markets, community festivals, and on the home dinner table.\u003c\/p\u003e\n\n\u003cp\u003eIt is cooked according to our recipe by a manufacturer selected by the two of them for Manufaktur U. It is then filled into tin cans with a paper label. The label reads “UHLENBUSCH manufaktur • delikatessen,” with the variety name “Meine leckerste Erbsensuppe” underneath in typewriter font.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for anyone who appreciates a hearty stew\u003c\/h3\u003e\n\n\u003cp\u003eThe pea soup is perfect for anyone looking for a savory, satisfying meal without much effort. It’s a great staple for families, long workdays, and vacation homes. If you like creamy soups, try the \u003ca href=\"\/en\/products\/meine-heiss-verehrte-kartoffelsuppe\"\u003ePotato Soup with Bacon\u003c\/a\u003e. For meat lovers, there is the \u003ca href=\"\/en\/products\/meine-liebste-gulaschsuppe\"\u003eGoulash Soup with Beef\u003c\/a\u003e. You can find the whole range at \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The ingredient list mentions celery and mustard seeds; the label on the can is binding. The sausages and Kasseler are cured.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA hearty pea soup with sausages and Kasseler in a 400 ml can—the classic stew, without the need to soak the peas overnight.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548294553932,"sku":"048UHL0006","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0006.png?v=1791196223"},{"product_id":"meine-cremigste-steinpilzsuppe","title":"My creamiest porcini mushroom soup","description":"\u003ch2\u003eManufaktur U My creamiest porcini soup. Cream of mushroom soup with porcini, button mushrooms, cream, and white wine, ready to serve in a tin.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My creamiest porcini soup\u003c\/strong\u003e is a cream of mushroom soup based on meat stock, with cream, button mushrooms, white wine, and 4% porcini mushroom pieces, thickened with rice flour. It comes ready to serve in a 400 ml tin.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePorcini soup from Manufaktur U\u003c\/strong\u003e is a cream soup, meaning a soup that owes its creaminess primarily to the cream. Two varieties provide the mushroom flavor. Button mushrooms provide a mild, well-rounded mushroom note and make up the majority. Porcini mushrooms contribute the earthy, nutty quality for which they are so prized in the kitchen. They are included as pieces at 4%. The base is a meat stock made from soup bones, celery, carrots, leeks, and onions. White wine adds freshness, and rice flour binds the soup to a velvety consistency. It is seasoned with salt, pepper, and spices, including mustard seeds and celery.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: velvety, earthy, with a fresh note of white wine\u003c\/h3\u003e\n\n\u003cp\u003eMy creamiest porcini soup tastes mild and full-bodied. The cream creates a soft, round base upon which the mushrooms take center stage. The button mushrooms provide an even mushroom flavor, while the porcini mushrooms add darker, spicy accents. The white wine brings a light acidity so that the soup does not feel too heavy despite the cream. The meat stock provides strength in the background. Pepper and spices remain restrained, letting the mushrooms take the lead. This gives the soup the taste of the forest and autumn without any single spice standing out.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a vegetarian mushroom soup will not find it here, as its base is meat stock. It is also not suitable for those with a milk allergy due to the cream.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: as a starter in autumn or as a light meal\u003c\/h3\u003e\n\n\u003cp\u003ePour the contents of the tin into a pot and heat slowly while stirring. Because it contains cream, it is better to just let the soup get hot rather than bringing it to a rolling boil. One tin provides one portion as a main lunch or two small starters.\u003c\/p\u003e\n\n\u003cp\u003eA few drops of good oil, some chopped parsley, or a few thyme leaves on top are enough. It goes well with a piece of baguette or walnut bread. If you want more mushrooms, sauté fresh button mushrooms or king oyster mushrooms in butter and add them to the bowl. In autumn, the soup pairs well before a game dish, a roast, or pasta. For guests, serve it in small cups. Store the unopened tin in a cool, dry place; the best-before date is on the tin.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut bacon cubes or white bread cubes into small pieces and fry them in a pan until crispy. Sprinkle them over the soup just before serving; this provides a nice contrast to the creamy consistency.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: the variety with the pink label\u003c\/h3\u003e\n\n\u003cp\u003eThe porcini soup stands out in our range. It has its own pink label with a mushroom pattern, and the tin says “Cream soup with porcini” instead of a “My…” name. In our shop, it is still called My creamiest porcini soup so that it fits into the family of the other varieties. So, if your tin looks different from the others, you have received the right one.\u003c\/p\u003e\n\n\u003cp\u003eLike all varieties, it belongs to Manufaktur U, the own-brand soup line from Leni \u0026amp; Hans in Nordhorn. The brand was founded by Kerstin and Stephan Uhlenbusch. It is cooked for us by a manufacturer they selected and then filled into tins.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for everyone who loves creamy mushroom soups\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is perfect for everyone who likes mushrooms and is looking for a quick, creamy soup. It is a good starter for autumn and winter and an uncomplicated lunch with bread. It is also well-received as a gift for mushroom foragers and forest walkers. As the second cream soup in the range, there is the \u003ca href=\"\/en\/products\/meine-wildeste-wildrahmsuppe\"\u003eCream of game soup with venison dumplings\u003c\/a\u003e. For something fruitier, there is the \u003ca href=\"\/en\/products\/meine-lieblings-tomatensuppe\"\u003eTomato soup with basil dumplings\u003c\/a\u003e. You can find all varieties at \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the list of ingredients, the soup contains celery, milk (cream), and mustard; the label on the tin is the binding source.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA velvety cream of mushroom soup with porcini, button mushrooms, and white wine in a 400 ml tin – the creamy starter for autumn and winter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548295012684,"sku":"048NUR0013","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048NUR0013.png?v=1791196233"},{"product_id":"meine-wildeste-wildrahmsuppe","title":"My wildest wild cream soup","description":"\u003ch2\u003eManufaktur U My Wildest Cream of Game Soup. Creamy cream of game soup made from venison and deer bones with venison meatballs, cream and red wine, ready to serve in a can.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My Wildest Cream of Game Soup\u003c\/strong\u003e is a cream soup made from game stock derived from venison and deer bones, with 13% cream, red wine and tomato paste. It contains 10% venison meatballs as a garnish. It comes ready to serve in a 400 ml tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCream of game soup from Manufaktur U\u003c\/strong\u003e brings the taste of the game season to your soup plate without you having to make a game stock yourself. A game stock is created when game bones are simmered for a long time with root vegetables. For this soup, these are venison and deer bones with celery, carrots, leeks and onions. Red wine and tomato paste give the stock color and depth, while cream turns it into a cream soup. Rice flour thickens it to a creamy consistency. Venison meatballs are added as a garnish. Their sausage meat consists of 67% pork and beef and 20% venison, seasoned with pepper, nutmeg and onion.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: spicy notes of game, rounded off by cream and red wine\u003c\/h3\u003e\n\n\u003cp\u003eMy Wildest Cream of Game Soup tastes robust yet mild. The game stock provides the typical, slightly tart flavor of venison and deer. Red wine and tomato paste deepen it and add a dark, spicy note. The cream balances the intensity and makes the soup velvety. You can taste the nutmeg and pepper in the venison meatballs, and the venison itself gives them a fine gamey note.\u003c\/p\u003e\n\n\u003cp\u003eWith its distinct game flavor, the soup is one for connoisseurs. Those who are not fond of game will find it too intense. It is not suitable for a vegetarian diet.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: as a starter for a game meal or for autumn cuisine\u003c\/h3\u003e\n\n\u003cp\u003eEmpty the contents of the can into a pot and heat it slowly, stirring constantly. The cream likes it gentle, so just bring the soup to a hot temperature. One can provides one serving as a small meal or two portions as a starter.\u003c\/p\u003e\n\n\u003cp\u003eAs a starter, the cream of game soup pairs well before venison roast, venison goulash or duck. It is just as suitable before a simple Sunday roast. A dollop of whipped cream, a few cranberries or a little fresh thyme on top make it festive. Serve with a piece of dark bread. Store the unopened can in a cool, dry place; the best-before date is on the can.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Sauté a few chanterelles or button mushrooms in butter and add them to the hot soup with a teaspoon of cranberries. Mushrooms and fruit go well with game and turn the canned soup into a festive starter.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Game stock according to the Uhlenbusch recipe\u003c\/h3\u003e\n\n\u003cp\u003eThe cream of game soup is one of the varieties of our own brand, Manufaktur U. Kerstin and Stephan Uhlenbusch founded the brand and developed the recipes; Kerstin had the idea for it. Stephan is the owner of Leni \u0026amp; Hans in Nordhorn. The special feature of this recipe is right at the beginning of the ingredient list: a game stock made from venison and deer bones. It is the only variety in the series with game stock and gives the soup its unique character.\u003c\/p\u003e\n\n\u003cp\u003eThe soup is cooked by a manufactory that the two selected for Manufaktur U. It works according to our recipe and fills the soup into tin cans with a paper label. On it is the lettering \"UHLENBUSCH manufaktur • delikatessen\" and the name of the variety.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for game lovers and hosts\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is suitable for anyone who likes game and wants to bring a special starter to the table in autumn and winter. It is suitable as a gift for hunters and hosts and as a small gesture during the Advent season. Even those who do not prepare game at home will get an impression of how good game tastes in a soup with this can. Another cream soup in the series is the \u003ca href=\"\/en\/products\/meine-cremigste-steinpilzsuppe\"\u003eCream of Porcini Mushroom Soup\u003c\/a\u003e. If you prefer a clear soup, try the \u003ca href=\"\/en\/products\/meine-staerkste-ochsenschwanzsuppe\"\u003eOxtail Soup\u003c\/a\u003e. You can find all varieties at \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the ingredient list, the soup contains celery, milk (cream) and mustard; the label on the can is binding.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA creamy cream of game soup made from venison and deer bones with venison meatballs in a 400 ml can – the starter for the game season.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548295078220,"sku":"048UHL0009","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0009.png?v=1791196240"},{"product_id":"meine-staerkste-ochsenschwanzsuppe","title":"My strongest oxtail soup","description":"\u003ch2\u003eManufaktur U My strongest oxtail soup. Clear oxtail soup with marrow dumplings and morels, refined with red wine, sherry, and Madeira.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My strongest oxtail soup\u003c\/strong\u003e is a clear, hearty meat broth made from soup bones and oxtail with 10% marrow dumplings made from meat farce and morels. Red wine, sherry, and Madeira give it its characteristic seasoning. It comes ready to serve in a 400 ml tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOxtail soup from Manufaktur U\u003c\/strong\u003e is an appetizer soup just like the kind that used to be served on Sundays before the roast. The name reveals the most important ingredient: the tail of the beef, which releases plenty of flavor and gelatin into the broth when simmered. Together with soup bones, celery, carrots, leeks, and onions, this creates a rich stock. In our version, the soup remains clear and is served with a garnish, rather than being thickened. This garnish consists of marrow dumplings made from meat farce and morels, which make up 10% of the can. The broth is perfected by three wines: red wine, sherry, and Madeira. It is seasoned with salt, pepper, and spices, including mustard seed and celery. Along with the goulash soup, it has been our bestseller among soups for years.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: deep broth, a hint of sweetness from the Madeira, mushroom note in the dumplings\u003c\/h3\u003e\n\n\u003cp\u003eMy strongest oxtail soup first tastes of rich, meaty broth. The oxtail provides a depth that goes beyond a simple beef broth. It is best enjoyed when you serve the soup piping hot. The root vegetables provide balance in the background. Then the wines come into play. The red wine provides color and a fine tartness, while sherry and Madeira bring a nutty, slightly sweet note, just as it belongs in a classic oxtail soup.\u003c\/p\u003e\n\n\u003cp\u003eThe marrow dumplings are soft and savory. The morels inside give them an earthy mushroom note that pairs well with the wines. Because the soup is clear, you taste the broth and the garnish individually, rather than having everything disappear into a thick binding. This makes it light enough for the start of a menu while still being rich in flavor.\u003c\/p\u003e\n\n\u003cp\u003eWith its spicy wine note, the soup is more for adults. Those looking for a mild, child-friendly broth will find it too strong.\u003c\/p\u003e\n\n\u003ch3\u003eUse: as an appetizer in a menu or as a light meal\u003c\/h3\u003e\n\n\u003cp\u003eThe soup is ready to serve. Pour the contents of the can into a pot and warm it up slowly while stirring until it is hot. The broth does not need to boil vigorously, which keeps the marrow dumplings nicely intact. As an appetizer, one can is enough for two small cups or bowls. As a meal for one person, eat it with bread on the side.\u003c\/p\u003e\n\n\u003cp\u003eThe oxtail soup looks best in preheated soup cups. A few strips of chives or some finely chopped parsley on top are enough. Toasted white bread cubes or a crusty baguette go well with it. In a menu, it sits before a Sunday roast, roulades, or a braised dish. At a dinner with guests, it takes one course off your hands, so you can focus entirely on the main course.\u003c\/p\u003e\n\n\u003cp\u003eFor a festive menu, you can easily upgrade the soup. Cut a carrot, a piece of leek, and some celeriac into fine strips and let them steep in the hot broth for the last few minutes. This gives the soup extra color and crunch, and one can easily becomes three small appetizer portions.\u003c\/p\u003e\n\n\u003cp\u003eIt is also good for a quiet evening alone. A hot cup of broth with marrow dumplings and a piece of bread make for a light dinner. Unopened, the can keeps without refrigeration for up to two years; the best-before date is on the can. Transfer any opened leftovers to a container with a lid and store them in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e During your next feast, place a small splash of sherry next to the soup cups. If you like, add a few drops to the hot broth at the table and taste how the wine note flourishes once more.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: conceived in Nordhorn, cooked in a manufactory\u003c\/h3\u003e\n\n\u003cp\u003eBehind Manufaktur U are Kerstin and Stephan Uhlenbusch. Stephan is the owner of Leni \u0026amp; Hans in Nordhorn, and Kerstin had the idea for their own soup brand. The two developed the recipes, including this oxtail soup with the trio of red wine, sherry, and Madeira. This makes the soup an in-house brand of Leni \u0026amp; Hans.\u003c\/p\u003e\n\n\u003cp\u003eIt is cooked for us. A manufactory that Kerstin and Stephan selected specifically for Manufaktur U carries out the recipes and fills the soups into tin cans. The can has a practical advantage: the soup does not need a refrigerator when unopened and is easy to store and ship.\u003c\/p\u003e\n\n\u003cp\u003eOn the paper banderole is the lettering \"UHLENBUSCH manufaktur • delikatessen\", below it the variety name \"Meine stärkste Ochsenschwanzsuppe\". Uhlenbusch is the family name of the two founders. Every variety in the series bears such a personal name in the first-person form, from the potato soup to the game cream soup.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for lovers of classic appetizers and hearty broths\u003c\/h3\u003e\n\n\u003cp\u003eThe oxtail soup is perfect for everyone who likes a classic appetizer and does not want to boil broth for hours. It is a good choice for holidays, family meals, and multi-course menus. As a gift, it is well-received by people who appreciate traditional home-style cooking. The 400 ml can is also a suitable size for those who live alone and still want to put a good appetizer on the table. It is enough for one evening and does not leave large leftovers. For the holidays, there is also the \u003ca href=\"\/en\/products\/meine-festlichste-festtagssuppe\"\u003eFestive soup with beef and savory custard\u003c\/a\u003e, and for the autumn, the \u003ca href=\"\/en\/products\/meine-wildeste-wildrahmsuppe\"\u003eGame cream soup with venison dumplings\u003c\/a\u003e. You can find the whole series on our page for \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: The list of ingredients mentions celery and mustard as allergens; the label on the can is binding. The soup is not suitable for a vegetarian diet, as the broth and marrow dumplings contain meat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA clear oxtail soup with marrow dumplings, morels, and the trio of red wine, sherry, and Madeira – the appetizer from the 400 ml can for Sundays and holidays.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548295110988,"sku":"048UHL0001","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/meine-staerkste-ochsenschwanzsuppe-freisteller.png?v=1792433524"},{"product_id":"meine-festlichste-festtagssuppe","title":"My most festive holiday soup","description":"\u003ch2\u003eManufaktur U My most festive holiday soup. Clear beef broth with beef, egg custard, and marrow dumplings, ready to serve in a 400 ml can.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eManufaktur U My most festive holiday soup\u003c\/strong\u003e is a clear beef broth made from soup bones and root vegetables with three garnishes: 10% beef, 7% egg custard, and 7% marrow dumplings. Seasoned with pepper and cloves, ready to serve in a 400 ml tin can.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoliday soup from Manufaktur U\u003c\/strong\u003e is the soup served as a first course in many families at Christmas, weddings, or milestone birthdays. At its heart is a clear, rich beef broth. What makes it festive is the garnish. Our variety features three: pieces of beef, egg custard, and marrow dumplings. Egg custard is a finely set egg mixture that floats in the broth, cut into small cubes or diamonds. Marrow dumplings are small, savory dumplings that are a classic accompaniment to beef broth. The broth itself is made from soup bones, celery, carrots, leeks, and onions, seasoned with salt, pepper, cloves, and spices such as mustard seeds.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: clear, rich, with a hint of clove\u003c\/h3\u003e\n\n\u003cp\u003eMy most festive holiday soup tastes like a good, hearty beef broth. The root vegetables give it a mild sweetness, and the pepper a light sharpness. The cloves provide a subtle, warm spice that fits festive days without being overpowering. The beef makes the soup savory, while the egg custard is soft and mild. The marrow dumplings provide a savory accent.\u003c\/p\u003e\n\n\u003cp\u003eBecause the broth is clear, you can taste each garnish individually. The soup is light enough to serve as a starter for a large meal. It whets the appetite for the main course rather than filling you up. For those eating it as a standalone meal, simply serve with a piece of bread. It is not suitable for a vegetarian diet, as the broth and garnishes contain meat.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: as a first course on holidays\u003c\/h3\u003e\n\n\u003cp\u003ePour the contents of the can into a pot and heat slowly until hot. Stir carefully so that the egg custard and dumplings remain intact. One can is enough for two small appetizer bowls or one serving as a light meal.\u003c\/p\u003e\n\n\u003cp\u003eServe the soup at the festive table in preheated bowls or deep plates. A garnish of fresh chives is all you need. Serve with some baguette. If you have several guests, heat the required number of cans in a large pot. This way, the first course is ready, and you can focus on the roast and side dishes. Store the unopened can in a cool, dry place; the best-before date is on the can.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a few very finely sliced strips of carrot and leek to the hot broth and let them simmer for two minutes. This adds color to the bowl and makes it look like a lot of work, even though it's quick to prepare.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: the U stands for Uhlenbusch\u003c\/h3\u003e\n\n\u003cp\u003eManufaktur U is the private soup label of Leni \u0026amp; Hans. The U stands for Uhlenbusch, the family name of Kerstin and Stephan, who founded the brand. Kerstin had the idea, and Stephan is the owner of Leni \u0026amp; Hans in Nordhorn. On every can, the name is written as \"UHLENBUSCH manufaktur • delikatessen,\" with a U-logo topped by a small crown.\u003c\/p\u003e\n\n\u003cp\u003eThe recipes are theirs, and it is cooked by a manufacturer they selected for Manufaktur U. This holiday soup is also produced there according to our recipe before being filled into the tin can with a paper label.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: for hosts on holidays\u003c\/h3\u003e\n\n\u003cp\u003eThe holiday soup is perfect for anyone hosting many guests during the holidays who wants to save a step. It is suitable as a staple for Christmas and Easter, but also for a regular Sunday. It is well-received as a guest gift, especially when combined with a second variety for the day after. Another clear starter is our \u003ca href=\"\/en\/products\/meine-staerkste-ochsenschwanzsuppe\"\u003eOxtail soup with marrow dumplings\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/meine-schwaebischste-maultaschensuppe\"\u003eMaultaschen soup\u003c\/a\u003e is available with Maultaschen (German dumplings) as a garnish. You can find all varieties at \u003ca href=\"\/en\/collections\/hersteller-manufaktur-u\"\u003eManufaktur U\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergen information: According to the ingredient list, the soup contains celery, egg, and mustard; the label on the can is binding.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eClear beef broth with beef, egg custard, and marrow dumplings in a 400 ml can – the first course for holidays and family dinners.\u003c\/em\u003e\u003c\/p\u003e","brand":"Manufaktur U","offers":[{"title":"400 ml","offer_id":57548295274828,"sku":"048UHL0008","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/048UHL0008.png?v=1791196266"},{"product_id":"bauer-bio-gemuesebruehe-gekoernt","title":"Bauer Bio-Gemüsebrühe gekörnt","description":"\u003ch2\u003eBauer Bio-Gemüsebrühe gekörnt. Instant-Gemüsebrühe aus acht Bio-Gemüsen und Meersalz, vegan und sofort löslich.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eBauer Bio-Gemüsebrühe gekörnt\u003c\/strong\u003e ist ein Brühgranulat aus Trient im Trentino, 120 g in der Metalldose. Es besteht aus Meersalz, getrocknetem Bio-Gemüse, Bio-Hefeextrakt und Bio-Sonnenblumenöl. Laut Hersteller ist es vegan, glutenfrei und laktosefrei.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGekörnte Gemüsebrühe von Bauer\u003c\/strong\u003e ist eine Brühe in Granulatform, die sich in heißem Wasser sofort auflöst. Im Trentino heißt sie „Granulare Vegetale Bio“. Acht Gemüse stecken darin: Kartoffel, Karotte, Zwiebel, Petersilie, Lauch, Sellerie, Knoblauch und Tomate, alle aus biologischem Anbau. Zusammen machen sie 26 % des Granulats aus. Den größten Teil bildet Meersalz, dazu kommen 16 % Hefeextrakt und etwas Sonnenblumenöl. Ein gestrichener Teelöffel, also rund 4 g, reicht für 250 ml Brühe. Anders als einen Würfel kannst du das Granulat fein dosieren, vom einzelnen Teller Suppe bis zum großen Topf Eintopf.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: klar, gemüsig und kräftig gesalzen\u003c\/h3\u003e\n\n\u003cp\u003eDie Brühe schmeckt zuerst nach Gemüse, mit Sellerie und Lauch im Vordergrund. Karotte und Tomate geben eine leichte Süße dazu, die Petersilie eine grüne Note. Der Hefeextrakt sorgt für eine runde Würze im Hintergrund. Aufgelöst ergibt das Granulat eine helle, klare Brühe, die nach Gemüsesuppe riecht und nicht nach Gewürzregal.\u003c\/p\u003e\n\n\u003cp\u003eWeil Salz die Hauptzutat ist, übernimmt die Brühe in vielen Gerichten das Salzen. Bauer schlägt selbst vor, das Granulat anstelle von Salz an Suppen, Saucen und Gemüse zu geben. Schmeck deshalb erst ab, bevor du nachsalzt. Für eine streng salzarme Küche ist eine gekörnte Brühe nicht geeignet.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: von der Tasse Brühe bis zum Risotto\u003c\/h3\u003e\n\n\u003cp\u003eFür eine Tasse Brühe rührst du einen Teelöffel Granulat in 250 ml kochendes Wasser. Es löst sich sofort, Bauer empfiehlt danach zwei Minuten Kochzeit. So hast du in wenigen Minuten die Grundlage für Nudelsuppe, Minestrone oder eine pürierte Gemüsesuppe.\u003c\/p\u003e\n\n\u003cp\u003eIm Alltag zeigt die Brühe ihre Stärke als Würze. Für ein Risotto gießt du sie Kelle für Kelle an, bis der Reis cremig und bissfest ist. In Tomatensauce, Ragù oder Gemüsepfanne streust du etwas Granulat direkt in den Topf. Bauer nennt außerdem Fleisch, Fisch und Eier, etwa für ein Rührei mit frischen Kräutern. Nimm immer einen trockenen Löffel, denn das Granulat zieht Feuchtigkeit. Schließ die Dose nach jedem Gebrauch gut und lagere sie kühl und trocken.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Koch ein schlichtes Risotto einmal mit dieser Brühe und einmal mit den \u003ca href=\"\/en\/products\/bauer-bruehwuerfel-mit-steinpilzen\"\u003eBrühwürfeln mit Steinpilzen\u003c\/a\u003e. So schmeckst du, wie verschieden zwei Brühen aus demselben Haus ein Gericht prägen.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Bio-Brühe aus Trient seit 1997\u003c\/h3\u003e\n\n\u003cp\u003eDie gekörnte Gemüsebrühe gehört zu den ersten Bio-Produkten von Bauer. 1997 erhielt das Unternehmen seine erste Bio-Zertifizierung, damals entstanden der Bio-Gemüsewürfel und dieses Granulat. Heute überwacht die Kontrollstelle IT-BIO-021 die Bio-Linie. Hergestellt wird in Trient, seit 2012 im neuen Firmensitz im Gewerbegebiet Spini di Gardolo.\u003c\/p\u003e\n\n\u003cp\u003eDie Geschichte von Bauer reicht bis 1929 zurück. Augusto Bauer importierte damals Hühnerbrühwürfel aus Berlin, wo sein Bruder Edoardo die Herstellung lernte. Ab 1933 produzierten die beiden selbst in Trient. Seit den 1950er-Jahren hält Bauer an der Trocknung bei niedrigen Temperaturen fest, obwohl sie aufwendiger ist. Zugesetzte Aromen, Glutamat und gehärtete Fette verwendet Bauer laut eigener Aussage nicht.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für die Vorratsdose neben dem Herd\u003c\/h3\u003e\n\n\u003cp\u003eDie Dose passt in jede Küche, in der regelmäßig Suppe, Risotto oder Eintopf auf dem Herd stehen. Sie eignet sich für vegetarische und vegane Gerichte, denn tierische Zutaten enthält sie keine. Wer auf Bio achtet, bekommt hier Gemüse, Hefeextrakt und Öl aus biologischem Anbau. Für eine kräftige, dunkle Pilzbrühe greifst du besser zu den Steinpilzwürfeln. Alle Produkte aus Trient findest du bei \u003ca href=\"\/en\/collections\/bauer-brodo-trentino\"\u003eBauer Brodo Trentino\u003c\/a\u003e, weitere Fonds und Brühen unter \u003ca href=\"\/en\/collections\/suppen-bruehen\"\u003eSuppen \u0026amp; Brühen\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Die Brühe enthält Sellerie. Laut Etikett kann sie Spuren von Schalenfrüchten, Erdnüssen, Soja und Sesam enthalten. Für Menschen mit einer Sellerieallergie ist sie nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBio-Gemüsebrühe aus Trient, 120 g Granulat in der Dose – für die schnelle Tasse Brühe und als Würze für Risotto, Suppe und Sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bauer Brodo Trentino","offers":[{"title":"120 g","offer_id":59336957952332,"sku":"047VIA5908","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bauer-bio-gemuesebruehe-gekoernt-freisteller.png?v=1792440215"},{"product_id":"bauer-bruehwuerfel-mit-steinpilzen","title":"Bauer Brühwürfel mit Steinpilzen","description":"\u003ch2\u003eBauer Brühwürfel mit Steinpilzen. Pilzbrühe im Würfel mit getrockneten Steinpilzen und Olivenöl, für Risotto und dunkle Saucen.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\u003cp\u003e\u003cstrong\u003eBauer Brühwürfel mit Steinpilzen\u003c\/strong\u003e sind Brühwürfel aus Trient mit 7,9 % getrockneten Steinpilzen und nativem Olivenöl extra. In der 60-g-Packung stecken sechs einzeln verpackte Würfel zu je 10 g. Laut Hersteller sind sie vegan, glutenfrei und ohne zugesetztes Glutamat.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\n\u003cp\u003eDraußen ist es nass und grau, und im Topf soll ein Risotto nach Wald schmecken. Genau dafür gibt es diesen Würfel. \u003cstrong\u003eEin Brühwürfel mit Steinpilzen\u003c\/strong\u003e ist eine konzentrierte Pilzbrühe in fester Form, die sich in kochendem Wasser auflöst. In Italien heißt er „Dado Funghi Porcini“. Die Basis bildet ein Brüheextrakt aus pflanzlichem Eiweiß von Soja und Mais. Dazu kommen Jodsalz, Palmfett, getrocknete Steinpilze, eine kleine Gemüsemischung und natives Olivenöl extra. Ein Würfel ergibt 500 ml Brühe, ein halber reicht für 250 ml. Anders als die Gemüsebrühe aus demselben Haus ist der Würfel ein konventionelles Produkt ohne Bio-Zertifizierung.\u003c\/p\u003e\n\n\u003ch3\u003eGeschmack: würzig nach Pilz und Waldboden\u003c\/h3\u003e\n\n\u003cp\u003eBauer widmet den Würfel allen, die den Duft des Waldbodens mögen. Beim Auflösen riecht die Brühe deutlich nach Steinpilz, erdig und leicht nussig. Das Olivenöl rundet sie ab, das Gemüse bleibt im Hintergrund. Die Brühe ist kräftig gesalzen, denn Salz macht etwa die Hälfte des Würfels aus.\u003c\/p\u003e\n\n\u003cp\u003eEin Würfel ersetzt keine Pilze im Gericht. Er bringt den Steinpilzgeschmack in die Flüssigkeit, Pilzstücke gibst du selbst dazu. Wer eine milde, rein gemüsige Brühe erwartet, wird diesen Würfel als zu dominant empfinden. Für eine klare Suppe zum Fisch ist er deshalb weniger geeignet.\u003c\/p\u003e\n\n\u003ch3\u003eVerwendung: Risotto, Pilzrahmsauce und Schmorgerichte\u003c\/h3\u003e\n\n\u003cp\u003eFür eine Brühe gibst du einen Würfel in 500 ml Wasser. Unter Rühren bringst du alles zum Kochen, bis er sich ganz gelöst hat. Bauer nennt als Einsatz Risotto, Brühe, Saucen, Suppen, Braten und Scaloppine. Den Würfel kannst du auch während des Kochens direkt zugeben und nach Geschmack dosieren.\u003c\/p\u003e\n\n\u003cp\u003eFür ein Steinpilzrisotto schwitzt du Zwiebel und Reis in Butter an und gießt die heiße Brühe nach und nach an. Ein paar eingeweichte getrocknete Pilze oder gebratene Champignons machen das Gericht rund. In einer Rahmsauce zu Bandnudeln oder zum Schnitzel genügt oft ein halber Würfel, direkt in der Pfanne zerbröselt. Auch Bratensauce und Wildragout bekommen mit einem Stück Würfel eine dunkle Pilznote. Lagere die Packung kühl und trocken bei höchstens 25 °C.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eUnser Tipp:\u003c\/strong\u003e Misch für ein milderes Risotto einen halben Steinpilzwürfel mit einem Teelöffel \u003ca href=\"\/en\/products\/bauer-bio-gemuesebruehe-gekoernt\"\u003egekörnter Bio-Gemüsebrühe\u003c\/a\u003e. So bleibt die Pilznote erhalten, wirkt aber weicher.\u003c\/p\u003e\n\n\u003ch3\u003eHerkunft: Würfel aus Trient, Rezepte aus der Trentiner Küche\u003c\/h3\u003e\n\n\u003cp\u003eBauer stellt seine Brühen in Trient her, seit 2012 im Firmensitz im Gewerbegebiet Spini di Gardolo. Die ersten Würfelformate brachte die zweite Generation in den 1960er-Jahren heraus. Damals entwickelten Carlo Alberto und Claudio Bauer auch Würzmittel und Saucen nach Trentiner Rezepten. In den 1970ern verkaufte Bauer seine Würfel lose oder im Etui, am alten Sitz hinter dem Castello del Buonconsiglio. 1986 folgte mit dem Vegetalbrodo die erste rein pflanzliche Instant-Brühe des Hauses.\u003c\/p\u003e\n\n\u003cp\u003eZugesetzte Aromen, Glutamat und gehärtete Fette lässt Bauer laut eigener Aussage weg. Das Palmfett in diesem Würfel stammt laut Datenblatt aus RSPO-zertifiziertem Anbau. Für den Geschmack sorgen die getrockneten Steinpilze und das Olivenöl.\u003c\/p\u003e\n\n\u003ch3\u003eFür wen: für Risotto-Abende und die Herbstküche\u003c\/h3\u003e\n\n\u003cp\u003eDie Würfel passen zu allen, die gern mit Pilzen kochen und frische Steinpilze selten zur Hand haben. Weil jeder Würfel einzeln verpackt ist, hält die Packung lange im Vorratsschrank. Laut Hersteller sind sie vegan und damit auch für die pflanzliche Küche geeignet. Für eine helle, klare Gemüsebrühe ist die gekörnte Bio-Variante die bessere Wahl. Das ganze Sortiment aus Trient findest du bei \u003ca href=\"\/en\/collections\/bauer-brodo-trentino\"\u003eBauer Brodo Trentino\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eAllergenhinweis: Die Würfel enthalten Soja und Sellerie. Für Menschen mit einer Allergie gegen Soja oder Sellerie sind sie nicht geeignet.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eBrühwürfel mit Steinpilzen aus Trient, sechs Würfel für je 500 ml Pilzbrühe – für Risotto, Pilzrahmsauce und die dunkle Bratensauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Bauer Brodo Trentino","offers":[{"title":"60 g","offer_id":59336991605068,"sku":"047VIA5903","price":5.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bauer-bruehwuerfel-mit-steinpilzen-freisteller.png?v=1792440224"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-kategorie-suppen-bruehen.jpg?v=1791268979","url":"https:\/\/leniundhans.at\/en\/collections\/suppen-bruehen.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}