Taking stock of the situation

I love making soup stock because it lets me get rid of any spare vegetables or herbs in the fridge.

I threw in a couple leftover onions, carrots, celery and some fresh tarragon, parsley and thyme.

All I added to the water was a couple bay leaves, salt, pepper and garlic powder and let it simmer for around three hours.

I plan on using it to revisit my favorite comfort soup: pho. Stay tuned and keep eating.


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