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By HELEN W. SMITH
Extension Affsnt, Homs Fcooonitci
When the days start to shorten and the nights start to chill, our thoughts turn to hearty soups and stews that warm you up.
A hearty soup or stew can be the simplest solution to easy and inexpensive entertaining. When you add a crusty loaf of bread or breadsticks, a crisp salad, fruit or cheese and a beverage, your meal is complete.
Homemade soups and stews may be created from whatever ingredients you have on hand. The base for many soups is often a broth made by simmering the meaty bones from leftover roasted turkey, chicken, ham or beef in water. When the broth has finished cooking, it should be strained. The tender meat clinging to the bones may be removed and added back to the broth along with a variety of vegetables. Refrigerate the broth overnight to let the fat solidify. Then remove the fat to make a low-fat and low-calorie broth.
Soup or stew
What’s the difference between a soup and a stew? Most cooks maintain that stews are usually cooked in less liquid than a soup and are often thickened with flour or dumplings. Vegetables and meat are usually cut in larger pieces.
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