Soup: Liquid food made up of Water, Vegetables, Meat, Fish etc.
Thin Soup: The remaining liquid from boiled meats,vegetables or fish. When thoroughly boiled the contents are removed and the remaining liquid is the "thin soup".
Broth: A thin soup, containing all of the vitamins, minerals and flavor of the thin soup contents.
Stock: 1) Broth.
2) Water in which meat, fish or vegetables have been cooked and then removed, leaving behind the vitamin and mineral rich water. The primary use for stock is the base for soups, stews and gravies.
As you can see from the definitions, boiling meats and vegetables and then throwing out the water is not exactly a good plan unless you are also regularly taking vitamin and mineral supplements.
I like to save the water, now stock, and freeze it for future use. To do this, after removing the contents let the stock cool and then use empty plastic jars (Mayo jars are good) fill them 3/4 full since water expands when frozen, cap them and into the freezer.
To make a quick stock from scratch:
It is difficult to find the necessary trimmings in the well picked apart, modern day packaged meat, but you can still find packages of marrow bones, excellent for gravies as well as soups and stews. You can still find turkey and chicken neck bones which are good for veg soup and of course any recipe calling for chicken stock. Just boil the bones for 2-3 hrs.
For Gravy or Soup:
2qts cold water.
Any leftover steak bones can go directly to the pot of water.
Bake for one hr, marrow bones then remove them and the juice remaining, let cool to room temp and then add to the pot of cold water. Add a tablespoon of vinegar.
Bring the Pot to a rapid boil, reduce heat, cover and let simmer for about 4 hrs. Remove from heat and let cool to room temp and remove the bones. pour the broth into used plastic jars, Mayo jars are good, and either refrigerate or freeze.
Note: If you refrigerate add a pinch of salt to the broth as that will help preserve the broth for up to a week.
