**This post is part of a month-long series as I participate in the Salad as a Meal Challenge.
If you’ve never made your own stock, you are really missing out. It really isn’t all that time consuming, and it’s cheaper and infinitely more flavorful than store bought. Plus, you can customize the flavors of your stock so they really suit your tastes.
I was excited to see that Salad as a Meal included a recipe for homemade stock, since it’s a very important pantry staple. It’s easy–just throw in odds and ends of veggies and herbs lying around (like the shitake mushrooms stems left over from my Egg Crepe), add some water, and simmer until you feel like you want to put it away and go to bed :). Patricia adds a secret ingredient that really takes this stock to a whole new level–fresh ginger! Absolutely delicious.
Do you make a special soup stock? What odds and ends do you like to use?
Ginger sounds like a great idea. I guess I should have read that recipe a little more carefully
I missed it too! Ginger to chicken is like chocolate to bread….:))
[…] Over at Penny Pinching Epicure, there’s a nice post about Patricia’s ginger-shitake soup stock […]