I find that store bought vegetable stocks are often too salty or not the best flavor. I like to make my own stock in large batches to use in my recipes. You can either freeze it or if you have a pressure canner, can it in mason jars. While it takes some dedication and extra effort, I thick it's absolutely worth it! Some soups are defined by its stock and second grade stock just ruins it. Try it sometime!
|1||(228g)||fennel bulb, small|
Try one of these for bay leaf!
Try one of these for water!