I love this because I can leave out the items I am allergic to, add what's getting old in the veggie drawer, and it's still a terrific broth!
It's fall, so kitchen is full of squash. I used a big butternut, carrots, onions, turnips and garlic for the roasting. It was hard to save it for the boiling pot, so TASTY. Yesterday added celery and swiss chard from the freezer, fresh parsley, and mushrooms. Seriously yummy. Would possibly add a squeeze a lemon if I were eating it as a consomme'.
Tonight I will use some to make some apple-broccoli soup, then the rest goes in the freezer in quart portions for future use. (Just bought the chest freezer; how did we ever live without one!)
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I love this because I can leave out the items I am allergic to, add what's getting old in the...