Demi-glace as a soup base?

[lemonslemonslemons]

Have some leftover demi-glace. Dya think i could use it as a soup base in lieu of bouillion (with some extra water, of course)? Am trying to end my dependence on "better than boullion"

[rainey]

Yes indeed! The only thing it needs to be bliss is homemade noodles.

[Caralien]

Absolutely.

If you're trying to end your dependence on "better than bouillon", get a crock pot and start making stock. It's really easy--bones, water, low, cover, leave. Or fresh stock with wings, necks, etc. The only reason I've purchased "better than bouillon" was for instant soup at work (it has since been supplanted by containers of miso, sea salt, and dulse).

[lemonslemonslemons]

my stock is so bland :-( even with the best quality turkey, i can't seem to get the kick of flavour that BtB provides. but i hear ya on the containers of miso -- that + an whipped egg is a great meal, and no one ever steals the raw eggs in the employee fridge ;-)

[c oliver]

I felt that way about my stock until I started using my slow cooker. After eight or ten hours, it's so wonderful. No way for me to duplicate that on the stove top.

[rainey]

I completely agree that a slow cooker is the way to go. A long, gentle simmer at a near-constant temperature and a total lack of need to monitor anything. Doesn't even sound like you *deserve* great flavor after that but that's what you get!

I let it simmer overnight and sometimes all day too. YUM!

[c oliver]

Wow, I've been an underachiever! I'll do it even longer the next time. I usually use a whole chicken.

[Caralien]

Sometimes it gets funky if left too long; max overnight/all day with bones, etc., then I remove the carcass, add a splatter guard between the pot and the lid, then reduce.

[Cherylptw]

Yes, it adds great depth of flavor.....

[JoanN]

I use demi-glace as a soup base whenever I have it on hand. And I always try to make sure I'm going to have it on hand if I'm making onion soup in particular. I often thin it a bit with stock, if I have it, or even just water. It adds incredible richness and flavor.