Winter is savory soup time and, while we’re still navigating the last weeks of autumn, as the air becomes even crisper, thoughts turn to a hot bowl of goodness.

Let’s back up to Thanksgiving. I hope you saved your turkey bones and your vegetable trimmings, and tossed them all in a stock pot, covered with water and a diced carrot and onion and some bay leaves and pepper corns. There’s nothing like a homemade broth to cure whatever ails you, and it doubles as a boost to any soup you may make throughout the year. I freeze pints of this and pull them out whenever in need of an extra burst of umami (pronounced “ooooooh-mommy”). You can also freeze it in ice trays, and drop a cube or two in whatever sauce you are making as the year goes by. Rice cooked in turkey (or chicken) broth is a treasure

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