Thanks both for the good answers
Quote:
soups can be made with stock or water, the water would essentially become a stock when you cook the soup ingredients in it.
That's what I did the other day, didn't put any stock but a bunch of vegetables instead, I figured why make a stock when I could use the vegetables in the soup instead but it turned out rather bland, I only cooked it for an hour or so though. Would it be recommended to either cook the soup for an extended period, or create/buy a stock?
Quote:
you can add the "bones" of your veg i.e. mushroom stems, celery trimmings, parsley stems etc.
Oh right yeah ok, but wait, you don't use the stems of your mushrooms in cooking?
Quote:
For the non-green vegetables you need to develop flavor by roasting or sauteeing them before you add them to the stock.
weird, so I can chuck a non-fresh tomato/bell pepper in the oven to make it taste better?
When they go bland, does the flavor "creep" out into the sauce?