If you’re like me, the taste and expense of store-bought vegetable broth is just not something you want to deal with, and broth can seem like a crazy undertaking, with millions of ingredients and a long time, but once you get in the habit you’ll be glad you did. The control over your flavors, for different kinds of soups or applications is benefit enough, but you’ll also be producing less packaging waste AND stretching your groceries for every last little penny. Who knew onion skins would become your most treasured kitchen commodity?
It works like this: you go through your week, chop an onion here, smash some garlic there, and various other veggies in your travels. Save them, and especially the skins, the seeds, and the leaves. Have veggies that have gone a little limp or are a bit too near the end of their life? Put em in, they’ll boil down to flavor and the solids will be filtered out! Put all these unwanted scraps in a gallon ziploc bag and keep that baby in your veggie drawer until its full (up to 7 days) combine it with a broth bag, cover with water and BOOM broth.
Here’s one such example (its big, you can make 1/4 size no problem!):
6 mushrooms (and stalks from 5-7 more)