Not everyone has time to make stock from scratch. And by everyone, we mean us. There’s nothing shameful about buying a box of stock from the store, but sometimes you’d like it to taste homemade. Well, all you need to achieve that is a little bit of time and some key ingredients.
Dried Mushrooms
Dried mushrooms possess an earthy, woody flavor that adds a lot of body to a stock. Shiitake mushrooms, in particular, can add a meatiness to a veggie broth. Three to four mushrooms per one quart of stock should do the trick.
Spices
Whole spices are a fantastic way to make any stock your own. Cumin, coriander, fennel, mustard seeds, and cinnamon all add big, bold flavors. Limit the choice to two to four spices and toast them before simmering in a quart of stock.
Garlic
Has there ever been an ingredient more pungent and powerful than garlic? Take your time; we’ll wait… Add two halved heads of garlic per one quart of stock and allow them to become tender enough to smash after simmering.
