Soup Stock Tips

Thanks to Karin C. for sending in these good tips about soup stock:

• It is not necessary to peel or trim fresh vegetables for stocks since they will be strained out. Just wash well and cut up.
  
  
• Start with cold water to extract to extract the most flavor from meat and vegetables.
  
  
• Simmer stocks slowly for the best flavor.
  
  
• For better flavor, simmer meat stocks long and slow. Vegetable and fish stocks have shorter simmer times because they can become bitter and unpleasantly strong flavored.
  
  
• Stocks will keep up to 5 days in the refrigerator, 6 months in the freezer.

Good tips, eh? If you have any soup stock or, for that matter, plain old soup tips, please use the comment link below to share them with Natural Health Circus readers.

Chet Day
Editor, The Natural Health Circus
http://chetday.com