Lump Soup

Here is a recipe that I love that my grandmother made.

Step: 1

Beat the egg, 1/2 teaspoon salt, and water well. Gradually add flour until thick.

Step: 2

Spoon into boiling water by 1/4-1/2 teaspoonfuls by dipping spoon in boiling water first then spooning dough into water (they come off easier that way). Cook 5-10 minutes.

Step: 3

Drain off all water.

Step: 4

Heat milk, put noodles back in, add butter or margarine, salt, and pepper.

Per Serving: 367 calories; protein 13g; carbohydrates 23.5g; fat 24.7g; cholesterol 158.3mg; sodium 839.4mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.