I have an arsenal of soup recipes for the fall and winter months. I'm so excited to keep them churning out. My newest found obsession as I dive into my soup frenzy, is making my own stocks. I always loved using the steeping liquid when I would rehydrate mushrooms, because it gave my soups an added layer of yum. I was always slightly intimidated by making my own stocks though. Turns out, it's super easy. It's like making concoctions on the dinner table when you were a little kid. Throw everything you have into a pot. Add water. And boil. Freeze. Done. Delicious.

Share: