You do not have to have stock to make soup as long as the other ingredients provide flavor. You can also make a quick stock to use in a specific recipe. Chop a selection of vegetables such as carrots, celery, leeks, mushrooms, onions or potatoes. Saute them in butter first, or just simmer them until tender in water with flavorings such as herbs, citrus peel, vegetable juice or wine. The stock can be strained, or the vegetables may be pureed with the stock by blending or sieving to give a thick soup.
If you want to use a stock base, good-quality stock is now available in tetra-packs that can be kept in the store cupboard with cans of consomme, which can also be diluted and used instead of stock. Chilled fresh stock is also sold by some quality butchers and delicatessens; it can be kept in the refrigerator for two or three days, or frozen.
** Asian Recipes