Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Clear beef bone broth that has gelled, with deep brown color and fragrant beef flavor extracted from beef soup bones takes time, but there are some shortcuts to reduce prep time from 48 hours to four hours, without aromatics turning bitter.

Roasted rabbit carcass makes a delicious wild game flavored condensed broth to make gravy to serve over potato mash dinners, like kale, mustard greens, spinach, apple, carrot. When broth is condensed to be strong, the extract is called a fond. Freeze in cup size ziplock bags. The gravy made from this fond is fresh for three days. One cup of rabbit gravy flavors a whole dinner for two.#GoldenApron23

Red, white and yellow swiss chard is delicious this time of year, fragrant and full of taste to add to slowly simmering clear beef broth with celeriat root, parsley and carrot. No other spices or herbs or flavorings added.

Beef liver broth deepens the beef flavor in soups and sauces. A small amount of beef liver broth, the size of an ice cube, is enough to add a rich beefy flavor to a cup of soup.By concentrating beef liver broth with these herbs and spices, and freezing it in cubes, you will have your own condiment ready anytime in the form of frozen cubes.I tested the broth four ways: without herbs or spices, with onion, with onion and garlic and spices, and with onion, garlic and spices and soy sauce. Here is the winning recipe.After the flavor has been extracted, the simmered beef liver and Canadian bacon are mixed with breadcrumbs and herbs to make great liver dumplings for salads, sandwiches and other dishes.#CA2025

From Marumo’s Clam cooksnap! I did have the ingredients, but had to guess the quantities for my own taste. I started out far too spicy, then tempered the spicy clam broth with sherry wine, mosambi limes and coconut cream. Here are both versions. Thank you Marumo!

We grow a type of celery that has a strong beef flavor, grandpa brought it over from Russia, kept the roots wet in his hankerchief in his pocket. It is a salt substitute. You can grow it indoors in a planter pot, it is called lovage. We harvest it year round, but when lovage bolts, we cut the stalks and make a supply of vegetable broth concentrate with lovage, meat flavored mushrooms, celery, water cress, radishes, winter carrots, fermented beets and celeriac, mace, brewers yeast, onion, summer savory, parsley and tomatoes. No salt, no monosodium glutamate. We freeze this concentrate in ice cube trays and use two cubes per quart of water to make vegetable soup.

Coming inside after working in the winter cold, warming up with a cup of hot bouillion and flatbread crackers or a piece of rusk for dunking, standing around the wood stove till warm, a winter family ritual here. Adults get their bouillion discreetly fortified with an ounce of california brandy, if desired.

Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course.

Always tastes better when you make your own stock or broth. When you have left over bones and bits of cooked chicken and gravy freeze and save them to make a stock or broth to add to your cooking. This can also be made and stored in freezer.

Most bouillion powders use artificial flavors and lots of salt. This homemade chicken bouillion is made with real chicken breast, dried and brined with flaked salt, using half as much salt compared to regular seasalt per tablespoon. This ingredient stays fresh in the fridge for months.One pint jar of chicken bouillion powder and one pint jar of paste in your fridge is all you need as a standby for cups of delicious chicken broth for colds, for flues, aches and pains, and for a quick lunch.If you like more salt in your chicken soup, I recommend doubling all spice ingredients and using the coconut oil version instead of the shredded coconut flesh version.#GlobalApron

A rich broth of trimmings/fat and bones of a leg of lamb