i usually make a demiglauce at the start of the week and freeze it and use it as a less potent bullion soup base. its just like a beef stew broth with wine and fond and stuff but you strain off the liquid and reduce it. i highly suggest it it tastes so much better than just seasonings and its quick
You basically made the broth with a liquid version of what was in the package and then added a couple extra things. There’s no way this takes like what it does in a restaurant trust me.
I don’t have kids-but these are perfect for me! I don’t have much of an appetite in the morning but I still have to eat SOMETHING before work. These are a great easy option that won’t trigger my executive dysfunction or sensory issues :)