2 quarts Brown Stock
2 egg whites
2 well-washed egg shells, crushed
In a large soup kettle, stir into the brown stock the egg whites and crushed egg shells. Heat slow to a boil, stirring constantly. Remove from heat. Cool 25 minutes.
Strain through a colander lined with 2 thicknesses of cheesecloth.
Refrigerate in covered container for up to 1 week or freeze in measured portions for easy use for up to 6 months.
Makes 2 quarts.