How to Make Home-Made Soup Stock

There is nothing like the comforting steam rising from a comfortable bowl of nutritious soup. Making a large container of homemade soup or stew is a terrific way to make use of leftovers and lengthen the menu plan without extra spending. The added bonus is one can easily freeze soup or stew in portioned dimensions for long-term meals. It is nice to have choices in the freezer from split pea to ham and barley, borscht, or tomato soup - being able to choose what is preferred at the time; just thaw, warm up on the stove and serve.

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Frugal shoppers are fully aware that store-bought stock or broth can be pretty pricey: An alternative is a powder or cubed stock laden with coloring, additives, and sodium. Surprisingly, it is very easy to make your own healthy beef, chicken, ham, or veggie carry.

Keep a big container ready to gather clean, disease-free veggie peels, cores, and trimmings. Add the inner onion or garlic clove peels, as well as any herb branches, meat bones, and any drinking water reserved from steaming or boiling veggies.

Place in a pot, cover with drinking water and bring to a boil. Reduce heat to a low simmer and cover the pot. After 1/2 one hour or so, turn off the heat and keep the protected pot on the burner, utilizing the heat still in the burner, until it has cooled. Pour through a fine strainer, measure, and freeze in 2-4 c. containers. Or, store it in the refrigerator for up to a week. Having pre-measured quantities in the freezer makes it very handy for future meals.

If you want a very clear broth, simply strain a second time but line the strainer with a paper towel or a paper coffee filter, and be sure to pour slowly.

We now have so many uses of stock in our house in addition to soups and stews. All of us use it in place of oil in our stir-fry dishes and also to cook beans and grains. We have even used it to make our dogs' meals tastier.

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You might be surprised by the difference in flavor that homemade stock brings to any meal. The volume of organic waste your kitchen produces is not only reduced, however, the cooked mush now takes very little period to compost. You might have saved your family cash by eliminating the need to purchase salty, packed broth or stock and you have improved the nutritional content of the family diet.