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By HELEN W. SMITH
Exterakxt Agent, Home Economic*
Soups and stews are among the most versatile dishes in a cook’s repertoire. Served for brunch, lunch or dinner, a big pot of homemade soup or stew is an ideal way to warm the appetite on a chilly day.
Homemade soups and stews may be created from whatever ingredients you have on hand. The base for many soups is 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.
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