Infinitely "Recyling" Broth

[RGHS150]

Hi All,

I was thinking about my broth today as I was saving my leftover veggie soup for later. I'm going to serve the leftover soup vegetables as a side dish for dinner tonight. I'll have leftover broth from that, and while I could use it tomorrow for any number of things I was wondering if it would hurt to throw that liquid in with my next batch of stock.

I already saved the water from cooking my vegetables to add to the stock pot. I was wondering if the "soup" juice should go in as well. Todays soup had mushrooms and fermented soy sauce in it. Think that should make any difference?

Doing this on a regular basis would create a bit of "peas porridge hot" type environment. Any particular batch of broth could have things floating around from several batches ago!

Opinions? Thoughts?

Rebecca

[philomom]

Just be careful. Without regular re-heating bacteria can still grow. If the broth ever smells "off" discard it please.

[RGHS150]

I typically re-boil any broth that's been in the fridge after three days. I bring to a boil and let roll for about ten minutes before using. I also freeze a lot of it in two cup portions. I usually don't have broth sitting around in the fridge for long periods of time.

Also, the leftover "soup" juice from today will be frozen until it's time to make another batch. So will the carrot, kale, green bean, etc cooking water. Most of the time the cooking liquid is broth in the first place.

I'm wondering if the more exotic ingredients used in soup will make a good addition to the next batch of broth. Like todays soy sauce and mushrooms.

Hmm...

Glad you brought up the safety issue though.

[425lisamarie]

Well reboiling and adding a small bit to the next batch i think would be fine. I cook a duck twice a year on average and I"ve been using the same 2 gallons of chicken stock for as long as I can remember to do the first part of cooking by boiling them. It also gives you some delicious duck fat to render