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robyn webb


Nicely done

I actually do not use mushrooms as I find they contribute nothing to the stock.

I also add shallots itot he mix as they add a three way allium punch!


I've always thought about making my own stock and have just never gotten around to it. This is a great recipe for it. Love all the peppercorns!

Jen @ My Kitchen Addiction

Your video looks great! My hubby got one of those Flip cameras last year from his company for Christmas. I'm still trying to figure out how to incorporate it into my blog. I'm much more comfortable with the DSLR than with video. Your stock looks great... I love the smell in the kitchen when making stock!


robyn - I think it depends on what mushroom you're using.

kellypea - I've always made my own chicken stock but just started on the veggie one. Can't imagine ever looking back.

Jen - well, you may think I rock the flip but I heart your photog skills and always get inspiration from your beautiful pics.

Chinese Ingredients

Wow, the cooking method of this dish is great, I'll try it later and I hope it tastes the way it look. Thanks for sharing!


Heres a tip about not having to throw away the veggies when you make a veggie broth.

I made enough to have what i needed for the tomato soup and ALSO to make a veggie soup, after refrigerating the remainder overnite to develop the flavors.

I got an intense base for the second soup because the veggie to broth ratio was intensified.

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