My favourite is chicken broth, I prepare my chicken stock over two days, simmering the carcass of a leftover roast chicken and chicken thighs, with nothing more than a whole bulb of garlic, celeriac and an onion. The longer you simmer it, the deeper the colour and the richer the taste.
I then strain it all in a collander, return the stock to the heat, chop some celery and onion, add more garlic (we love garlic) and continue to heat gently, whilst I pick all the chicken from the collander, it falls off the bones, and melts into the broth.
A sprinkling of chopped parsley, a splash of cream, and some sea salt and freshly ground black pepper, and I am all aglow with the wonder of it all. The children, thankfully, are as enamoured with broth as I am, sometimes we add pearl barley, or lentils, or yellow split peas. However it is made, it is always served with hunks of wholewheat bread, fresh from the oven, and made by my very own Amber's hands (for she is the chief maker of bread in this house).
There is lots of knitting and stitching going on over here, I will be posting more of that soon, in the meantime, I am supping on my Autumn Broth, picking apples, planting Bluebell bulbs, making jam, and enjoying the low autumn sun, whilst it lasts.