Favorite Soup/Stew Recipes

[Anonymous]

I'm glad you asked because I failed to include one important ingredient. First, I boiled some frozen corn (yellow). Then, I also added 2 boiled potatoes cut up into cubes. The soup ends up having a nice texture even with using the fat-free milk. My husband ate an entire pot because he loved it so much.

Anonymous wrote:

Anonymous wrote:I made a yummy one last night that I found on the web. I made it with fat free milk -- 4 cups milk, 8 oz corn, can of crab. Melt 4 tablespoons of butter or margarine, whisk in 4 tablespoons of flour, slowly pour in milk so it's not lumpy. Add crab. Season with pepper, mccormick's seafood seasoning, and thyme. It was superb!

What kind of corn did you use? White corn? Do you think the frozen would be better? Your recipe sounds wonderful! Thanks for sharing!

[Anonymous]

Anonymous wrote:This one is a favorite with me and my hubby, and it is healthy to boot!!

Low-fat Broccoli Cheese Soup:

1/3 C "tub margarine"
1 C chopped yellow-onion
5 C fat-free, low-sodium chicken broth (Swanson's is great)
4 medium broccoli crowns, washed, and cut into florets
4 T unbleached all-purpose flour
4 T corn starch
3 C skim, or 1% milk
2 C Velveeta light, or 2% milk Velveeta, cubbed
1 C Kraft 2% milk sharp-cheddar cheese, shredded
2 t low-sodium worcestershire sauce
2 T garlic powder
1 T white pepper
Salt and pepper to taste
Directions:
1.In a large, non-stick dutch-oven, melt margarine over a medium-heat. Add onion, and allow to cook until it is soft and translucent.
2.Pour chicken broth into pot, and bring to a boil. Once boiling add broccoli, and a tsp of salt. Allow broccoli to cook, stirring occasionaly, over a medium heat for 10 mins or until tender.
3.In a measuring glass, whisk together corn starch, flour and milk until well-blended and no "chunks" appear.
4.While the broccoli and broth is boiling, SLOWLY whisk the flour mixture into the pot, until evenly blended.
5.Lower heat to medium-low and add white pepper, garlic and worcestershire sauce. Stir well.
6.SLOWLY whisk in small-handfulls of the cheese (first the Velveeta, then the cheddar). Stir well after each handfull, to be sure it is melting and mixing in correctly.
7.Once all the cheese is added, continue stirring over medium-low heat, until soup thickens and all the cheese is melted in.
8.Remove from burner and allow to cool for 5 minutes, stirring occasionally.
9.Serve in large soup bowls.
10.Crusty french-bread and toasted rye bread make great accompaniments.
Footnotes:
**For your margarine use any low-fat, low-sodium tub maragarine. Stick margarine still tends to be high in fat. Some brands that are good; Parkay, Brummel and Brown, or Country Crock. Go for what you like, as personal taste is important. **Broccoli can be cut according to personal preference on size, and whethter or not you keep stems. **Remember to keep the soup on a medium-low heat and to continue stirring after cheese is added, to prevent burning **At the end, you can add more cheese if you desire a 'thicker' soup, and you can add more seasoning if you want more flavor. **The recipe I used stated it would make 12 servings, but I got about 8 LARGE bowls
.

Do they still even sell margarine??! And people buy it?!

I personally don't see how margarine and velveeta are "healthy"?!?

[Anonymous]

2 tbsp. canola oil
1 1?2 lbs. trimmed lamb shoulder, cut into 1" cubes
Kosher salt and freshly ground black pepper, to taste
5 medium carrots (1 chopped, 4 peeled and cut into 2" pieces)
1 medium yellow onion, chopped
2 cloves garlic, crushed
2 tbsp. flour
1 tbsp. tomato paste
4 medium turnips, peeled and cut into 2" pieces
4 medium new potatoes, peeled and cut into 2" pieces
3 tbsp. unsalted butter
2 tsp. sugar
12 pearl onions, peeled
1?3 cup fresh or frozen peas
Finely chopped flat-leaf parsley, for garnish
1. Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven; cook until lamb is tender, about 50 minutes.
2. Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1?2 cups, about 25 minutes. Set liquid aside.
3. Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into elegantly tapered football shapes (alternatively, cut them into a large dice). Set potatoes aside in a bowl of water. Heat a 12" skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.
4. Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.
5. To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.

Get the cuts of lamb with bone and put the bones in while cooking