i call this cookinging method, "adventure" soup/stoup/cassarole... depending
on what and how thick it gets,... same process, whats in this frig that
needs going... Lee
"Tiger Lily" > wrote in message
...
> On 10/12/2011 5:00 PM, W. Baker wrote:
>> Tiger > wrote:
>> : the inner parts of the celery are very nice
>>
>> : the outer parts are very good for cooking in stoup LOL
>>
>> : kate
>>
>> I guess "stoup" is eithboth soup and stew:-) Ingenious work. I wish I
>> had
>> thought of it. I just couldn't resist, as it really is a good idea.
>>
>> Wendy-who lives in a mistyped glass house
>
> Wendy, i typically start off with a HUGE pot of broth stock
>
> by time i go 'oh, this would be good' i end up with............. well, it
> started as soup but is sorta thicker now and i have no more broth, but i'm
> not going to add dumplings (whimper, i love dumplings, i would eat them
> ALL)
>
> so, i make Stoup
>
> and everyone who has had my Stoup comes back the next day for another
> round
>
> TG the huge stock pot contains enough for 2 LARGE bowls for 5 people for 2
> nights LOL
>
> recipe? it's the 'clean the fridge out' recipe
>
> i'm glad i love soup/stoup and i don't thicken the broth to a gravy, so i
> can't call it stew.......... the contents thicken the stoup for me
>
> kate