Into the soup
Cindy Hamilton wrote:
> In an ideal world, I'd make all my own stock. But I live
> in the real world and have multiple demands on my time, so some store-bought
> things find their way into my pantry. I make homemade stock for applications
> where its taste is paramount, but packaged broth is good enough for my weekly
> (or biweekly) vegetable soup.
So easy and little time to make your own though if you use a crock pot.
Takes about 10 minutes to put meat and saved veggie scraps in the pot.
Top it off with water, put on a lid and set it to low and forget about
it until the next morning.
Next morning, pour through a colander into a larger pot and let it cool.
Save in pint sized containers with lids.
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