Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As it came to a boil, there was virtually no scum to skim.
The broth is milky white. I can’t seem to get a beef broth with characterstic dark golden brown color that characterizes a French onion soup base.