In a stock pot over medium-low heat, sauté onions in butter until they are translucent but pick up no color, about 5 minutes. Season with a pinch of salt. Separate fennel stalks from bulb.
Soak the kombu in a large stock pot for 30 minutes in 2.5 litres/4½ pints cold water. The kombu will triple in size. Remove the kombu from the water and cut into three long strips. Return to the ...
“Nothing in a can tastes as good,” Garten shared on Instagram. She said that she likes to “Have a good homemade stock for Chicken Pot Pie Soup or Winter Minestrone,” and that it can be ...