It's kind of a rainy, overcast and cool (certainly not cold like in some of the places all of you are in) and I decided to make French onion soup. I had a wonderful time in the kitchen, listening to Bocelli, cooking soup for lunch for my wife and I and grilling salmon outside at the same time.
Anyway, I tend to use vegetable broth in lieu of stock when making stuff that calls for it. I buy a boxed organic brand (forgot the name but it's from Central Market) that tastes fine to me.
Anybody go to the trouble of making your own stock and, if so, does it improve the flavor?
The one I buy has added sea salt which helps with the flavor but sometimes I'd like to minimize the salt. It was funny but to spice up the soup today, we just added salsa! Salsa improves just about anything.
