The last two posts, Hearty Beef Stock and Rich Chicken Stock, were a prelude to this post. You see, without those two posts you simply cannot make this recipe. The backbone and base of this soup is the stock. Canned or box stocks or broths will give you a soup but not one you want to serve your guests. This recipe is the real deal. Continue reading Classic French Onion Soup
The previous post concerned making a good beef stock, a critical essential to soups and sauces. This post concerns making a good chicken stock. While many of you already know how to make basic stocks, there are others that don’t so I decided to put these basics on the blog, especially since I had to make them for the French Onion Soup recipe. Continue reading Rich Chicken Stock
REMCooks 