Wednesday, November 7, 2012

Soup's On!

By Michelle Plummer of Winners Drink Milk

Hearty Soups and Stews

The leaves are on the ground and the winds are chilly and this is the perfect weather for making homemade soups and stews which I believe are the ultimate comfort food, add a piece of warm bread and butter and this is simple elegance.

Rachel Ray is the self-proclaimed queen of "stoups" which are rich soups and thickened to eat like a stew.  In just 30 minutes your family can have a rich hearty stoup that makes the feasters clean their bowls.
I am a big fan of thick and rich soups and stews.  My favorite being potato soup and then beef stew.  I found this recipe much like other readers, searching the web for a twist on the basic!  WOW, this is twice baked potato soup meets ranch dip!  The flavors mingle and marry to make a soup that is thick and each spoonful is an adventure.  Serve with a family favorite Katrina’s Bread (recipe below) and the meal is cheesy, creamy, crunchy and more than comfort food!

I love beef stew, the texture, the richness and the appearance.  For years I have made and served mediocre beef stew, it was OK, but for all the work I was disappointed until I came across this Tyler Florence recipe.  I must admit this is a weekend meal, it takes about four hours from start to finish but well worth it!  I really enjoy the horseradish sour cream topping, it steals the show.  Don’t take my word for it but try it, there are many cold weekends ahead of us, there is one just perfect for this stew.  

Katrina’s Bread

1 loaf Italian bread sliced down the middle horizontally

In measuring cup combine:
1 stick butter, 1 cup Parmesan cheese, 1 cup salad dressing and 3 tablespoons of your favorite herbs (these change with the dish and season).  

Combine well, spread over bread, place on baking sheet and bake at 400°F for 20 minutes or golden brown.  

Remove from oven, cut into pieces and serve warm with stew.

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