Homemade Soup Stock

Most often than not, soup stock (or simply called stock) and broth are used interchangeably to refer to a soup. But technically, these two terms have different meaning. Let us take for instance the soup stock, unlike broth, soup stock or simply stock (as what others may call it) is normally a clear liquid that is prepared by boiling the ingredients in water so that all the flavors of these ingredients will be extracted that will give the soup stock its rich in flavor taste. Most soup recipes use soup stock as compared to broth because stock can be used for cooking grains, as well as, stock can be added to other recipes like stews, for example.

Soup stock can be prepared in various ways, like broth, but there is nothing more great tasting than soup stock that is homemade. As most of you may have already known, homemade soup stocks are healthier because we control and decide what kind of ingredients to include in order to make your soup stocks more nutritious; not to mention that you can control the seasonings, too (like salt), that you sprinkle on the soup stock. You know, most commercially prepared soup stocks are salty and it’s not healthy.

In addition, soup stocks and broth that are homemade do not cost that much as compared to those stocks that are commercially prepared and sold. You may wonder why, but the homemade soup stock can allow you to utilize the leftovers that are stored in your refrigerator. With this, you don’t need to buy fresh and new ingredients in the market anymore, instead take out the scraps left from previously prepared recipes such as mushroom stems, carrot and leek tops, beef or ham bones and you can even use those cheap cuts of meat to make a tasty and healthy soup stock and even broth!