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- How do I make a good stock for soups

Sure thing! Here are five different ways to make a good stock for soups:

**Classic Veggie Stock**: Chop up some onions, carrots, and celery—those are your aromatics. Sauté them in a pot with a bit of olive oil until they’re soft. Then, add water, some herbs like bay leaves and thyme, and let it simmer for about an hour. Strain it, and you’re good to go!

**Chicken Stock**: Grab a whole chicken or some chicken bones, and throw them in a big pot with water. Add in chopped onions, carrots, celery, garlic, and some herbs like parsley and thyme. Let it simmer for 4-6 hours for that rich flavor. Strain it, and you’ll have a hearty stock!

**Beef Bone Stock**: Roast some beef bones in the oven until they’re nice and brown. Then, toss them in a pot with water, onions, carrots, and herbs. Let it simmer for a good 12-24 hours for a deep, rich flavor. It’s a game-changer for soups!

**Mushroom Stock**: For a vegetarian option, sauté some mushrooms, onions, and garlic in a pot. Add water, a splash of soy sauce, and some herbs. Let it simmer for about an hour. This gives a great umami flavor to your soups!