Soup Stock Snobbery
Canned soup stock is OK in a pinch, but the most delicious soup, IMHO, is made from stock that is made from scratch.
Here's my method (which I don't think is all that uncommon):
Save bones from chicken, turkey, or other poultry. The more the merrier. Store them in plastic bags in the freezer if necessary. You can throw in the "Pope's Nose" and neck if you like. Please leave out the liver and kidneys!
Place the bones in a large stockpot, with enough cold water to cover. Bring to a slow boil, and immediately reduce heat to low simmer. Add a tablespoon or two of white vinegar, and a tablespoon or two of table salt. OK to add some seasoning like bay leaves, garlic, etc, but bear in mind the long slow cooking will greatly mute any spice.
Cover well and let simmer at least four overs, preferably overnight. Strain broth from bones. Toss bones into the compost pile, cover with leaves (optional). The bones by this time should have softened and be easily crumbled by hand. If the broth has a vinegar taste, just boil it vigorously for few minutes to drive it off.
Cool stock in suitable containers, and refrigerate immediately. OK to freeze extra stock.
The long slow cooking in acidified salty water will leach the minerals and proteins from the bones, cartilage, skin, etc. When chilled, the finished stock should have enough gelatin in it, naturally, to gel solid. I take this as a sign of a successful soup stock.
Add diced potatoes, mushrooms, cut veggies, onions, salt, pepper, herbs to taste. Boil for 7 to 10 minutes, it's done! Oh, and you can add back some turkey or chicken meat you saved from the bird that gave you the bones in the first place.
PS- A greek trick, add a splash of fresh lemon or lime juice to the finished soup. Gives it a little kick.
PPSS- This stock serves as a good base for just about any kind of soup, and also can add flavor/minerals/body to other dishes such as casseroles, sauces, gravies, etc... And a good stock is delicious just as a broth all on its own.
