Good soup usually starts with stock. Unfortunately, good stock can take time to make—time which we don’t always have… The easiest solution is to buy some stock from the store and use these tips to make it seem like you’ve been slaving over a hot stove for hours.
Fragrant and fresh, herbs can do wonders for stock. Particularly if they’re on the woody side. Grab a handful of fresh rosemary, thyme, oregano, sage, and tarragon, and let them simmer away.
This may seem unconventional, but trust us, it works. Parmesan rinds are full of umami flavor that will bulk up your stock. Add around 3 rinds per quart of stock.
Garlic goes with everything, and stock is not excluded. While we would never discourage you from putting in as much garlic as your heart desires, halve two heads of garlic per quart of stock to be safe.
Another great source of umami flavor is mushrooms. Earthy and rich in flavor, they can also add a meaty taste to a vegetable stock. Add 3–4 mushrooms to 1 quart of stock.