Swiss Cheese Soup

This is an unusual but good recipe.

Step: 1

Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.

Step: 2

In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.

Step: 3

Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

Per Serving: 282 calories; protein 13.1g; carbohydrates 8.6g; fat 20.3g; cholesterol 61.8mg; sodium 89.4mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the contents 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 perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.