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LARGE BGE DALLAS TX.
Little Steven said:
What @gdenby said. I would add that if you can get some backs, and bones anywhere to add to the stock it will improve the mouth feel. Just boil them first for five minutes to kill any scum causing stuff.
It is if you go strictly with broth. You need 6 - 8 hours to make a decent stock. Stock doesn't add a lot of flavor but adds richness.
Here is a relatively fast one. This lady makes several soups on this site and if you are interested click on more from this hero