I can’t recall when I started making soup stocks. All I know for sure is that vegetable stock and shrimp stock have long been staples in my freezer. The pair meets most needs, but I keep a lighter Corncob Stock and heavier mushroom stock on hand when growing season and freezer space allow.
Like salad dressings, stocks are easy to make and adapt. They’re also powerful: Replace water with stock when preparing soup, a sauce, or even plain rice, and you instantly elevate your dish to the next level. But stocks can be too powerful: Store-bought stocks are often too intensely flavored and too highly salted. By making your own, you can control everything from content to salt ratio to storage size. They can be made with whole vegetables, but they’re equally tasty from the trimmings off another meal. You don’t really need a recipe, but a few techniques can help. Learn to make Vegetable Stock and Shrimp Stock