To make a good soup stock: You can use chicken, turkey, lean beef, lamb, fish or seafood. Save and freeze meat juices and bones to use later in soup and you can freeze the stock you make as a base for future meals.

Big secrets for perfect soups:

• Always add an acid when you simmer stock bones to help extract vitamins and minerals. If you can tolerate it, add 2 tablespoons of vinegar to the pot; or you can use 2-3 tablespoons of lemon or lime juice or a teaspoon of unbuffered, corn-free vitamin C crystals.
• Place your meat scraps in your pot, add a chopped onion or two to taste, perhaps a few stalks of celery, salt and pepper and simmer it for several hours. Strain and use it as a base for a soup of freeze.
• If you’re using your stock for vegetable soup, add fresh vegetables and cook only until they’re tender to preserve the nutrients.
• To thicken your soup, put about one-third of the vegetables in a blender or flood processor.
• Use a slow cooker to simmer soups all day or overnight. Vegetables won’t lose their nutrients if you cook them on low temperatures.
• If your soup recipe calls for grains, you can substitute barley, buckwheat groats or washed quinoa. Add them at least half an hour before serving time.
• Use nut milks for cream soups rather than cow’s milk.

You’ll find these tips and dozens of delicious Yeast-Fighting recipes in The Yeast Connection Cookbook.