In an effort to save money and reduce waste, I have been making my own version of things that are often bought ready-to-use. Cream of Chicken Soup is one example. Today, while making something for dinner, I decided to make a vegetable stock.
I had a package of mushrooms that were nearing the end of their window for consumption, so I through those in with the scraps from my meal prep. I also added a small onion and a few cloves of fresh garlic.
Making a vegetable stock is really simple. Seriously, very simple. You take the veggie peels and bits that you were going to throw away (or compost), and you throw them in a pot instead. Cover them with water for a regular stock, or cover them 1/2 way up for concentrated stock.
Bring to a boil, cover, then turn down to a simmer for an hour.
Strain the veggies/scraps out, and store your broth for a week in the fridge, or you can store them in the freezer.
We like to let our stock cool, then pour it into ice cube trays. Each "cube" is about 2 tablespoons.
For a great guide to what veggies to use, avoid, and more, check out this super helpful page over at In Sonnet's Kitchen.
Thoughts Of Fluff was not compensated in any way for this post. All opinions are my own and my differ from those of your own.