Soup Stock Making

Blessings Darlings!

So, you already know I'm cheap/frugal/broke-ass. And Green.  So I made stock yesterday, from bones and veggie scraps.  Having an open can of tomato paste from a previous day I added some of that, which of course made the stock that much nummier. 

Husband and I discussed that nummier-ness.  I mentioned that Emeril puts tomato paste on veggies and roasts them before using them for stock.  But I use the peeling of carrots, ends/leaves of celery, etc in my stock (being cheap, ya know), etc so don't roast them.  OTOH, I NEVER have enough onion scraps, so I can put the tomato paste on sliced onions and roast THEM before making stock next time, along with roasting the bones.  (BTW, I tried putting tomato paste on the bones before roasting them, but the tomato paste burned before the bones were well browned, wetter veggies are the way to go if roasting tomato paste.)

So that's the plan for next time.  Which could be soon, because I sure go thru' a lot of stock in winter!

Frondly, Fern