Okay great. I went forward under that assumption tonight and used the powdered "chicken instant bullion and seasoning". It sure didn't need much, as the chicken broth already added plenty of salt. I probably added a half teaspoon of the powedered bullion stuff at the end.
Here is our impression of it. Janet and I really liked it! I added a bit more parmesean than you recommended (we love parm). We'd say the only negative was that after the bruschetta simmered in the broth, it got very soft The nice chunks of tomato all but disappeared, and just combined as part of the broth, losing it's distinct texture. We used the "Hannah" brand of bruschetta from Costco, which seemed to be the only one that they carry. It tasted great straight out of the container, and still had nice texture. I think that next time, I will wait to add the bruschetta until the very end, so it stays more firm and intact.
Overall, it was a great tasting soup! We never had anything like it before. We'll be reheating it tomorrow for another serving. I'll probably get more bruchetta and add more, as I tend to like lots of solids in soup, anyway.
Tom, Thanks so much for creating this soup, and thanks again for the explanations!
post edited by Glenn1234 - 2012/03/21 21:46:30