I find I always have a struggle finding a base for my soups. Bouillon can contain wheat based ingredients and living in Thailand I often can’t read the ingredients at all. I haven’t been able to find canned broth, most likely because I haven’t been looking hard enough. Luckily this tasty stock is easy to make and almost free. All you need is kitchen scraps, water, salt, maybe some garlic and onions, and time to hang around the house while it simmers.
If you know someone who’s survived the Depression, you’ve probably already had this stock. It’s part of the base for Grandma’s After-Thanksgiving-Turkey-Noodle-Soup. It’s made from kitchen scraps; cucumber peelings, ends of tomatoes, that salad that only had a little bit left and nobody wanted anymore, the stems of fresh herbs, the hard part of the broccoli, celery leaves, that you save in the freezer. It really doesn’t sound very appetizing, I know. But it makes a very nice base for your favorite soups that is fresher and more flavorful than commercial brands.
Gluten Free Kitchen Scrap Soup Stock
- 2 cups kitchen scraps
- 8 cups water
- 1/2 Tbsp salt
- 1 onion, chopped
- 3 cloves garlic, cut in half
- Place scraps, water, salt, onion and garlic in a large saucepan.
- Bring to a boil over high heat
- Reduce heat to low and simmer, covered, 3-4 hours. When it has a nice flavor, it’s done
- Add more salt if necessary
- Drain stock, discard the vegetables
- Stock can be used right away, or frozen for the future