How can I make the most of my homemade stocks/broths? Answered
I've been enjoying making vegetable broth/chicken stock over the past month or so, and it's made for some filling soups. However, I find that whatever I make soup with overpowers the broth so much that I can't appreciate the flavors of the broth. For example, I like to make a simple Minestrone. The broth tastes fantastic, but the potatoes and green beans I add to the soup leave no room for the broth to stand out. Is that just how soups work?
That aside, I'd like to find other simple soup recipes so I can use all this stock I keep making..