Garden Cheese Soup

You can adjust seasonings and vegetables to your taste. The leftovers reheat well! Serve with crackers or fresh bread.

Step: 1

In a 6-quart pot, saute celery, onion, and garlic in butter or margarine until soft.

Step: 2

Stir in flour. Gradually add water, and then vegetables, bouillon cubes, and chives. Bring to a boil, and then reduce heat. Cover the soup, and simmer for 15 minutes.

Step: 3

Stir in cheese and milk, and stir until melted. Do not boil. Season to taste with salt and pepper.

Per Serving: 276 calories; protein 13.3g; carbohydrates 22.9g; fat 14.7g; cholesterol 39.9mg; sodium 1047.8mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.