Another Day, Another Soup Stock

Okay, so those sweet potatoes snuck in. At this point in my soup stock making obsession, I began freezing about half of my stock batch each time. Wow, did this come in handy. I was amazed how much better my soups tasted when I could pull out a container of stock and pop it in.

Then, I started going really wild. After sauteing portabello mushrooms for a dish, I cleaned the pan by deglazing with water. I froze that yumminess for mushroom stock for another day. I’ll let you know how that goes.Soup stock ingredients before covering with water

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