bouillon help thanks!

[Guest guest]

Wow, I am so pleasantly surprised at having so many more options than I could

have imagined. Thanks to all who offered suggestions.

 

And my own trick for creating stock has been to put all the clean and not overly

strong flavored parings and trimmings from vegetables into a plastic bag I keep

in the freezer. I add to the bag as I have more bits and pieces. When I know I

am going to be making soup I pull out the bag, put the contents and water in a

saucepan and boil it for awhile. Once it has cooked thoroughly I strain the

liquid and dispose of the vegetable bits.

 

I particularly like to include the trimmings from ginger root and the stems from

fresh herbs after I have used the leaves. Bay leaves are nice too.

 

Again thanks to all who helped me with my bouillon cubes or mixes.

Martha