But veg stock takes almost no time to make! Especially since you can collect scraps like mushroom stems, etc. in the freezer to use. And the cooking time is very short, only 30 minutes or so, as compared to hours and hours for beef/veal stock, or hours for chicken.
As for decent store-bought stocks, very few pass muster. I believe
Fine Cooking magazine has done some comparative tastings, and for chicken I remember they liked Swanson Natural Goodness. But you might check out their Web site, and the Cook's Illustrated site (if you subscribe).
But the best thing to do is read the ingredient lists (as you already do
) and try the ones that seem most promising to you. Then you can decide for yourself which ones you prefer. After all, what fits your taste best is the one that's best for YOU.
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