CHAPTER 5 Soups and Stews

Alfredo sauce is basically a white sauce, usually with some cheese added. You can find it in the refrigerated dairy section of your supermarket. It can also be found on the pasta aisle. In addition to Alfredo sauce, four-cheese sauce, Cheddar pasta sauce, and roasted garlic Parmesan pasta sauce are available.

In a heavy saucepan, heat olive oil over medium heat and add onion. Cook and stir until onion is tender, about 4 minutes.
Add Alfredo sauce and broth; cook and stir with wire whisk until mixture is smooth. Add milk and stir; cook over medium heat for 2–3 minutes.
Meanwhile, purée undrained tomatoes in food processor or blender until smooth. Add to saucepan along with basil and marjoram leaves.
Heat soup over medium heat, stirring frequently, until mixture just comes to a simmer. Serve immediately.

Super-Quick Beef Vegetable Stew

There are so many types of fully prepared meat entrées in your grocery store; browse the selection and stock up!

INGREDIENTS | SERVES 6

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

1 (16-ounce) package prepared roast beef in gravy

1 (16-ounce) package frozen mixed vegetables

1 (10-ounce) can cream of mushroom soup

2 cups water

¹⁄₂ teaspoon dried thyme leaves

Soup or Stew?

The difference between soup and stew is the thickness of the liquid. Soups are generally thin, sometimes made with just broth or stock. Stews have ingredients that thicken the liquid, including potatoes, flour, cornstarch, or puréed vegetables. You can make any soup into a stew by adding some cornstarch dissolved in water.

In a heavy large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, 4–5 minutes. Meanwhile, cut the cooked roast beef into 1-inch chunks. Add to saucepan along with gravy, frozen mixed vegetables, soup, water, and thyme leaves.
Cook over medium-high heat until soup comes to a boil, about 7–9 minutes. Reduce heat to low and simmer for 6–7 minutes longer, until vegetables and beef are hot and tender. Serve immediately.

Tortellini Soup

This rich soup is full of flavor. Serve it with some water crackers, a chopped vegetable salad, and melon slices.

INGREDIENTS | SERVES 6–8

1 pound sweet Italian bulk sausage

1 (8-ounce) package sliced mushrooms

4 cloves garlic, minced

3 (14-ounce) cans beef broth

1¹⁄₂ cups water

1 teaspoon dried Italian seasoning

¹⁄₈ teaspoon pepper

1 (24-ounce) package frozen cheese tortellini

Frozen or Refrigerated Tortellini?

Refrigerated, or fresh, tortellini is found in the dairy aisle of the regular grocery store. It is generally more expensive than the frozen, and package sizes are smaller. Frozen tortellini and tortelloni take a bit longer to cook. Choose your favorite and stock up.

In large saucepan over medium heat, brown sausage with mushrooms and garlic, stirring to break up sausage. When sausage is cooked, drain thoroughly.
Add broth, water, Italian seasoning, and pepper to saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 8–10 minutes.
Stir in frozen tortellini and cook, stirring frequently, over medium-high heat for 6–8 minutes or until tortellini are hot and tender. Serve immediately.

Chicken Corn Chowder

Open four packages and grate some cheese, and you’ll have a hearty, hot soup on the table in about 15 minutes. Serve with some crackers and fresh fruit.

INGREDIENTS | SERVES 6

1 (26-ounce) jar double Cheddar pasta sauce

2 (14-ounce) cans chicken broth

2 (15-ounce) cans corn, drained

2 (9-ounce) packages frozen cooked Southwest-style chicken strips

¹⁄₂ teaspoon dried Italian seasoning

2 cups shredded sharp Cheddar cheese

Frozen Precooked Chicken

There are lots of varieties of frozen precooked chicken in your supermarket’s meat aisle. You can find cooked grilled chicken, chicken strips, and chopped chicken in flavors that range from Southwest to plain grilled. Some varieties come with a sauce; be sure to read the label to make sure you’re getting what you want.

In large saucepan, combine all ingredients, except cheese, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 6–8 minutes, until chicken is hot.
Stir in Cheddar cheese, remove from heat, and let stand, covered, for 3–4 minutes. Stir thoroughly and serve.

French Onion Soup

Because the onions need to sauté for a fairly long time to develop caramelization, this recipe starts with frozen chopped onions. You can chop fresh onions, but the recipe will take longer than 30 minutes.

INGREDIENTS | SERVES 6

2 tablespoons olive oil

2 tablespoons butter

2 (10-ounce) packages frozen chopped onions

2 tablespoons flour

2 (16-ounce) boxes beef stock

6 slices French bread

¹⁄₄ cup butter, softened

1¹⁄₂ cups shredded Gruyère cheese

Boxed Stocks

If your grocery store carries boxed stocks, buy them. These stocks tend to be richer and less salty than canned stocks. If you don’t use all of the stock, these boxes come with a flip-top lid so you can close the box and store it in the refrigerator for a couple of weeks.

In large saucepan, combine olive oil and 2 tablespoons butter over medium heat until butter is foamy. Add onions; cook over medium heat for 10–12 minutes, stirring frequently, until onions brown around edges. Sprinkle flour over onions; cook and stir for 2–3 minutes.
Stir in stock, bring to a simmer, and cook for 10 minutes.
Meanwhile, spread French bread slices with ¹⁄₄ cup butter. In toaster oven, toast the bread until browned and crisp. Sprinkle with cheese and toast for 2–4 minutes, until cheese melts. Divide soup among soup bowls and float the toasted cheese bread on top. Serve immediately.

Pressure Cooker Beef Stew

This stew tastes like it simmered for hours on your stove, but the pressure cooker makes quick work of the recipe. Serve with some crusty bread to soak up the wonderful sauce.

INGREDIENTS | SERVES 8

2 pounds bottom-round steak

3 tablespoons flour

¹⁄₂ teaspoon garlic salt

¹⁄₈ teaspoon pepper

3 tablespoons olive oil

3 russet potatoes, cubed

1 (16-ounce) package baby carrots

¹⁄₂ teaspoon dried thyme leaves

¹⁄₂ teaspoon dried oregano leaves

4 cups beef stock, heated

1 (14-ounce) can diced tomatoes with garlic, undrained

Cut steak into 1-inch cubes. Sprinkle meat with flour, garlic salt, and pepper and toss to coat. Heat oil in the pressure cooker and brown the coated beef, stirring frequently, about 5–7 minutes. Add remaining ingredients and lock the lid. Bring up to high pressure and cook for 20 minutes.
Release pressure using quick-release method and stir stew. Serve immediately.

Potato Soup

This creamy and rich soup uses two kinds of potatoes—scalloped and hash brown—for a nice depth of flavor.

INGREDIENTS | SERVES 6

4 slices bacon

1 onion, chopped

1 (5-ounce) package cheese-flavored scalloped potato mix

3 cups water

1 (15-ounce) can evaporated milk

2 cups frozen hash brown potatoes

¹⁄₂ teaspoon dried dill weed

¹⁄₈ teaspoon white pepper

Precooked Bacon?

When recipes call for crumbled bacon, you can use the precooked version. But if the recipe calls for cooking the bacon and using the bacon fat to sauté other ingredients, you must used uncooked bacon. Or you can use the precooked bacon and use butter or olive oil as a substitute for the bacon fat.

In heavy saucepan, cook bacon until crisp. Remove bacon, drain on paper towels, crumble, and set aside.
Cook onion in bacon drippings until tender, about 5 minutes. Add potato mix and seasoning packet from potato mix, along with remaining ingredients. Bring to a boil and simmer for 17–20 minutes, until potatoes are tender. If desired, purée using an immersion blender. Sprinkle with bacon and serve.

Two-Bean Chili

This vegetarian chili can be varied so many ways. Add more beans, salsa, cooked ground beef or pork sausage, jalapeño peppers, or tomato sauce.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1 onion, chopped

1 (1.25-ounce) package taco seasoning mix

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can black beans, drained

2 (14-ounce) cans diced tomatoes with green chilies, undrained

1 cup water

Taco Seasoning Mix

You can make your own taco seasoning mix by combining 2 tablespoons chili powder, 2 teaspoons onion powder, 2 tablespoons cornstarch, 1 teaspoon dried oregano, 1 teaspoon dried red pepper flakes, 2 teaspoons salt, and ¹⁄₂ teaspoon cumin. Blend well and store in a cool, dry place: 2 tablespoons equals one envelope mix.

In heavy saucepan over medium heat, add olive oil and sauté onion until tender, about 4–5 minutes. Sprinkle taco seasoning mix over onions; cook and stir for 1 minute.
Add drained but not rinsed beans, tomatoes, and water. Bring to a simmer; cook for 10–12 minutes, until thickened and blended. Serve immediately.

Bean and Bacon Soup

This simple soup is great for kids’ lunchboxes. Pack into an insulated thermos and provide some cheese crackers, baby carrots, and shredded Cheddar cheese for topping the soup.

INGREDIENTS | SERVES 4–6

1 (8-ounce) package bacon

1 onion, chopped

1 (14-ounce) can diced tomatoes, undrained

2 (15-ounce) cans pinto beans, drained

2 cups chicken broth

In large saucepan, cook bacon until crisp. Drain bacon on paper towels, crumble, and set aside.
Drain off all but 2 tablespoons bacon drippings. Cook onion in drippings over medium heat for 3–4 minutes. Add remaining ingredients and bring to a simmer. Simmer for 10–12 minutes; then use a potato masher to mash some of the beans.
Add reserved bacon, stir, and simmer for 5 minutes longer. Serve immediately, or pour into warmed insulated thermoses and store up to 6 hours.

Egg Drop Soup

Because this soup is so simple, it demands the best chicken stock. Try to find the boxed chicken stock at your grocery store, or order it online. You can also make your own stock.

INGREDIENTS | SERVES 4

5 cups chicken broth

1 cup shredded carrots

¹⁄₂ cup grated onion

2 eggs

1 egg yolk

Make Your Own Chicken Stock

This recipe takes some time, but you can freeze it and it will add lots of flavor to your recipes. Cover 1 stewing chicken, some chopped onion, carrots, 1 bay leaf, some parsley, and celery with water and simmer for 3–4 hours. Strain broth, cool, pour into ice cube trays, and freeze; then package the cubes in freezer bags.

In heavy saucepan, combine chicken broth, carrots, and onion. Bring to a simmer; cook for 3–5 minutes, until vegetables are tender.
Meanwhile, in small bowl, place eggs and egg yolk; carefully remove the chalazae (the white ropy strand that connects the egg white and the yolk). Beat eggs and egg yolk with a fork until smooth; do not overbeat.
Remove the saucepan from the heat. Using a fork, drizzle the egg mixture into the soup. When all the egg is added, stir the soup for 30 seconds; then serve immediately.

Easy Coconut Soup

Toasted coconut enhances the appearance and flavor of this simple soup.

INGREDIENTS | SERVES 4

¹⁄₄ cup unsweetened coconut flakes

1 cup whole milk

1 cup coconut milk

1 cup water

¹⁄₃ cup light cream

¹⁄₈ teaspoon ground cinnamon

3 tablespoons granulated sugar

¹⁄₄ teaspoon salt, or to taste

Preheat oven to 325˚F. Spread out the coconut flakes on a baking sheet.
In a medium saucepan, bring the milk, coconut milk, water, and light cream to a boil.
While waiting for the soup to boil, place the coconut flakes in the oven. Toast for 5 minutes, or until they turn a light brown and are fragrant.
When the soup comes to a boil, stir in the cinnamon, sugar, and salt. Turn the heat down to medium-low, cover, and simmer for 5 minutes.
To serve, garnish the soup with the toasted coconut.

Frozen Garden Vegetable Soup

Frozen vegetables take the work out of peeling and chopping fresh vegetables in this quick and easy recipe. While the soup doesn’t take long to make, if you want to speed up the cooking time even more, cook the frozen vegetables in the microwave while sautéing the onion.

INGREDIENTS | SERVES 4

2 teaspoons olive oil

1 teaspoon minced garlic

1 onion, peeled, chopped

1 teaspoon dried parsley

2 cups frozen vegetables

2 cups low-sodium beef broth

1 cup water

¹⁄₄ teaspoon salt

Black pepper, to taste

¹⁄₂ teaspoon Tabasco sauce

In a medium saucepan, heat the olive oil over medium-high heat. Add the garlic and onion. Sprinkle the dried parsley over the onion. Sauté for about 4 minutes, until the onion is softened.
Add the frozen vegetables. Cook for about 4–5 minutes, until they are thawed and heated through, using a rubber spatula to break them up while cooking.
Add the beef broth and water. Bring to a boil (this takes about 4 minutes).
Stir in the salt, pepper, and Tabasco sauce.
Turn down the heat and simmer for 3–4 minutes. Serve immediately.

New England Clam Chowder

Traditionally, New England’s take on clam chowder is served with hexagon-shaped oyster crackers. For a special touch, sprinkle ¹⁄₄ cup of bacon bits over the soup.

INGREDIENTS | SERVES 4

1 cup frozen corn

1 tablespoon margarine

¹⁄₄ cup chopped onion

¹⁄₂ cup clam juice

1¹⁄₂ cups whole milk

1 cup cream

1 teaspoon dried parsley

¹⁄₄ teaspoon paprika, or to taste

³⁄₄ teaspoon salt

¹⁄₂ teaspoon black pepper

1¹⁄₂ cups canned chopped clams

Soup Facts

A bisque is a creamy soup made with shellfish, while chowder is a heartier soup with fish or shellfish and vegetables in a milk-based broth. A Southern specialty, gumbo is a thick soup made with meat or seafood, served over rice.

Place the frozen corn in a microwave-safe bowl. Cover with microwave-safe plastic wrap, leaving one corner open to vent steam. Microwave on high heat for 2 minutes and then for 30 seconds at a time until cooked, stirring each time (total cooking time should be about 3 minutes).
Heat the margarine over medium-high heat in a medium-sized sauté pan. Add the onion. Sauté for 4–5 minutes, until the onion is softened.
Add the clam juice, milk, cream, dried parsley, paprika, salt, and pepper. Bring to a boil.
Stir in the cooked corn. Return to a boil.
Turn down the heat, cover, and simmer for 3 minutes. Add the clams and cook for 2 more minutes. Serve hot.

Chicken and Corn Soup

Cayenne pepper adds a bit of spice to this nourishing chicken and vegetable soup. You can replace the frozen corn with your favorite type of corn in this recipe, including canned cream corn.

INGREDIENTS | SERVES 4

2 teaspoons olive oil

2 shallots, peeled, chopped

5 cups chicken broth

2 cups frozen corn

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon cayenne pepper

1 teaspoon ground cumin

1 leftover chicken breast, shredded

¹⁄₄ cup chopped fresh parsley

Heat the olive oil in a saucepan over medium heat. Add the shallots and sauté until softened, about 2 minutes.
Add the chicken broth. Bring to a boil.
Add the frozen corn. Return to a boil.
Stir in the salt, cayenne pepper, and cumin.
Add the shredded chicken pieces. Stir in the fresh parsley. Simmer for a minute and serve hot.

Minestrone

Minestrone—literally, big soup—is one of Italy’s signature dishes. Every region has its own special way of preparing this popular vegetable soup.

INGREDIENTS | SERVES 6

5 cups water

2 (2-ounce) packages instant onion soup mix

1 zucchini, cubed

12 baby carrots

1 cup drained canned white beans

1 cup drained canned green beans

1 cup elbow macaroni

1 (28-ounce) can plum tomatoes

1 teaspoon dried parsley

1 teaspoon dried oregano

¹⁄₂ teaspoon salt, or to taste

¹⁄₄ teaspoon black pepper, or to taste

¹⁄₃ cup grated Parmesan cheese

Turning Sauce into Soup

Your favorite pasta sauce can easily be transformed into a flavorful soup. For example, when preparing tomato sauce, reserve 1 cup of the sauce. To make the soup, simply combine the reserved sauce with 2¹⁄₂–3 cups of canned or packaged beef broth. Bring to a boil and simmer for 5 minutes to allow the flavors to blend.

In a large saucepan over medium-high heat, bring the water to a boil. Stir in the onion soup mix.
Add the zucchini, carrots, white and green beans, and macaroni. Return to a boil.
Add the tomatoes with their juice. Return to a boil.
Stir in parsley, oregano, salt, and pepper.
Turn the heat down to medium-low, cover, and simmer for 10 minutes or until the zucchini is tender and the elbow macaroni is cooked. Pour the soup into serving bowls and garnish with the Parmesan cheese.

Chicken Noodle Soup

Don’t have leftover chicken on hand? This recipe uses canned chicken, a quick and easy alternative that is very economical.

INGREDIENTS | SERVES 4

3 cups water

1 (3-ounce) package chicken-flavored ramen noodles

1 cup frozen peas

1 cup canned chicken

1 tablespoon soy sauce

¹⁄₄ teaspoon red pepper flakes

Bring the water to a boil in a large saucepan over medium-high heat. Add the ramen noodles and the contents of the flavor packet. Return to a boil, stirring.
Add the frozen peas. Return to a boil, reduce the heat, and simmer 2–3 minutes, until the peas are cooked.
Add the canned chicken. Stir in the soy sauce and red pepper flakes.
Return to a boil; then reduce the heat and simmer for 5 more minutes. Serve hot.

Wonton Soup

Don’t have time to fill and wrap wontons to make authentic wonton soup? This recipe takes the ingredients normally used to make the wontons and combines them with Chinese vegetables in a seasoned broth.

INGREDIENTS | SERVES 4

5 cups chicken broth

¹⁄₂ pound leftover cooked ground pork

18 wonton wrappers

¹⁄₂ cup canned bamboo shoots

¹⁄₂ cup canned sliced water chestnuts

¹⁄₄ teaspoon salt

¹⁄₂ teaspoon granulated sugar

¹⁄₈ teaspoon white pepper, or to taste

2 green onions, chopped

1 tablespoon oyster sauce

In a large saucepan, bring the chicken broth to a boil over medium-high heat.
Add the ground pork, breaking it up with a spatula.
Add the wonton wrappers, bamboo shoots, and water chestnuts. Return to a boil.
Stir in the salt, sugar, white pepper, and green onions. Stir in the oyster sauce.
Turn the heat down slightly and simmer for 5 minutes to soften the wonton wrappers and combine all the flavors. Serve hot.

Beef Burgundy Stew

Don’t have leftover beef on hand? Brown 1 pound of cubed stewing beef over medium-high heat until nearly cooked through. This will add 5–10 minutes to the cooking time.

INGREDIENTS | SERVES 2

1 tablespoon vegetable oil

2 baby onions, cut in half

4 ounces sliced fresh mushrooms

1 zucchini, thinly sliced

¹⁄₄ teaspoon dried oregano

2 cups leftover cooked beef, cubed

¹⁄₄ cup burgundy

¹⁄₂ cup beef broth

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

¹⁄₈ teaspoon black pepper

Heat the oil in a skillet on medium heat. Add the onions, mushrooms, and zucchini. Stir in the dried oregano. Sauté for about 5 minutes, until the vegetables are softened.
Add the beef. Cook for 2–3 minutes to heat through.
Add the burgundy and beef broth. Stir in the tomato paste and Worcestershire sauce. Bring to a boil.
Stir in the pepper. Turn down the heat and simmer for about 5 minutes. Serve hot.

Cream of Carrot Soup

Carrots, in any form, along with all fruits and vegetables that are orange in color, are an incredible source of antioxidants and phytochemicals—cancer-fighting, heart-healthy nutrients. Incorporate them daily into your family’s diet.

INGREDIENTS | SERVES 4–6

8 large carrots, scraped and thinly sliced

2 celery stalks, chopped finely

3 cups chicken or vegetable stock

Salt and pepper to taste

1 small bay leaf

1 egg yolk, beaten

¹⁄₄ cup heavy whipping cream

¹⁄₂ cup 2% reduced fat milk

Phytochemicals

Over the past ten years or so, phytochemicals have been found to have an impact similar to antioxidants: protecting our cells from damage, reducing the risk of developing certain types of cancer, and helping to reduce osteoporosis. Sneak these foods in whenever you can. Phytochemicals can be found in foods such as tomatoes, carrots, broccoli, soy products, beans, and fruits such as blueberries, cranberries, and cherries.

In a large saucepan, combine carrots, celery, stock, salt and pepper, and bay leaf.
Bring to a boil and then simmer until carrots are tender, about 10–20 minutes.
Discard bay leaf. Pour soup mixture into a blender or food processor and purée until smooth. Return to saucepan and bring to a boil.
In a medium bowl combine beaten egg, cream, and milk. Mix a little of the soup with the egg/milk mixture, and then add that mixture to the soup.
Stir and bring to a boil for 1 minute. Serve hot or cold.

Sweet Strawberry Soup

A very refreshing cold soup—substitute low-fat yogurt for sour cream for a higher-protein dish; if the white wine doesn’t appeal to you, consider light cranberry juice.

INGREDIENTS | SERVES 6

1 pint strawberries, fresh or frozen

1 cup low-fat sour cream

1 cup low-fat milk

¹⁄₄ cup sugar

1 teaspoon vanilla extract

2 tablespoons white wine

Chilled Soups—an Unusual Appetizer or Dessert

Delicious and different, offer cold soups to your children, and to guests. They not only offer a beautiful presentation, but are usually stocked with great nutrients, depending on the fruit or vegetable you make the soup with. Berries and mangos are full of antioxidants and vitamin C. Cold squash or pumpkin soup is a wonderful addition to any meal.

Process berries in a blender or food processor until puréed.
Add sour cream, milk, sugar, vanilla, and white wine and pulse until well blended.
Chill before serving.

Creamy Broccoli Soup

Everyone’s favorite! Creamy broccoli soup topped with Cheddar—served hot. Pair this with a light, crispy salad and you have a great weekend luncheon menu.

INGREDIENTS | SERVES 4

1¹⁄₂ pounds broccoli

³⁄₄ cup chopped celery

¹⁄₂ cup chopped yellow onion

¹⁄₂ teaspoon salt, or to taste

2 tablespoons butter

2 tablespoons all-purpose flour

2¹⁄₂ cups chicken stock

¹⁄₈ teaspoon freshly grated nutmeg

¹⁄₄ teaspoon freshly cracked pepper, or to taste

¹⁄₂ cup heavy cream, at room temperature

¹⁄₂ cup shredded Cheddar cheese, for garnish

Soup Garnishes

The more complex the soup, the simpler the garnish should be. For hot soups, you can use chopped fresh herbs, minced scallions, a dollop of sour cream, or grated Parmesan.

Trim the woody stalks from the broccoli and chop the remaining tender stems and tops into medium dice.
Combine the broccoli, celery, and onions in a medium-sized saucepan. Add just enough water to cover the vegetables, and salt generously. Bring to a boil and cook until the vegetables are tender, but not mushy, about 8 minutes.
Use a slotted spoon to transfer the vegetables to a food processor fitted with a metal blade (or a blender). Process until smooth, adding a few tablespoons of the cooking liquid if needed.
Melt the butter in a medium-sized saucepan over medium heat. Add the flour and whisk until smooth. Cook until smooth and bubbly, about 4 minutes.
Slowly add the chicken stock, whisking constantly. Bring to a simmer and cook for 2 minutes until thick.
Stir in the broccoli purée, the nutmeg, pepper, and salt to taste; bring to a simmer and cook to allow the flavors to blend, about 5 minutes.
Slowly pour in the cream, whisking to blend. Heat through but do not boil. Taste and adjust seasoning as desired. To serve, ladle soup into bowls and top with shredded cheese. Serve hot.

Beef Stroganoff Soup

Make sure the pan is really hot when you sear the meat to ensure it stays tender and the flavorful juices stay inside the meat.

INGREDIENTS | SERVES 6

2 pounds top sirloin steak, trimmed of visible fat and cut into ¹⁄₂-inch cubes

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

4 tablespoons all-purpose flour

4 tablespoons butter

1 tablespoon olive oil

¹⁄₂ cup sliced yellow onion

3 cups sliced mushrooms

2 tablespoons minced garlic

¹⁄₄ cup dry white wine

2 cups beef stock

2 tablespoons chopped parsley, plus extra for garnish

2 teaspoons Worcestershire sauce

¹⁄₂ cup sour cream

Flavor Enhancer

You can use bouillon cubes to enhance the flavors of savory soups. Be careful when salting, as the bouillon cubes already contain quite a bit of salt.

Pat the meat dry with paper towels and season with salt and pepper. Place the flour in a shallow bowl. Dredge the meat in the flour, shaking off excess. Reserve remaining flour.
Melt the butter in a large nonstick skillet over high heat until bubbling. Add the meat and brown on all sides, stirring occasionally to cook evenly, about 6 minutes. Use a slotted spoon to transfer the meat to a plate and tent with tinfoil to keep warm.
Heat the oil in a saucepan over medium-high heat and add the onions, mushrooms, and garlic. Cook until soft, about 6 minutes, stirring occasionally.
Sprinkle the reserved flour over the vegetables. Cook and stir until thick. Add the white wine and cook until thick and reduced, about 4 minutes. Add the stock, parsley, and Worcestershire; bring to a simmer and cook until somewhat reduced, about 6 minutes.
Add the meat and any accumulated juices and simmer, uncovered, for 10 minutes. To serve, stir in the sour cream and heat through. Serve hot in warm shallow bowls.

Cheddar Cheese Soup

Use a quality aged Cheddar for a rich, creamy taste. Using a sharp Cheddar will increase the intensity of this dish.

INGREDIENTS | SERVES 4

2 tablespoons butter

¹⁄₄ cup chopped yellow onion

¹⁄₂ cup chopped celery

2 tablespoons all-purpose flour

¹⁄₂ teaspoon ground cayenne pepper

¹⁄₄ teaspoon dry mustard

¹⁄₂ tablespoon Worcestershire sauce

1 cup whole milk

1¹⁄₂ cups chicken stock

2 cups shredded Cheddar cheese

Seasoned salt, to taste

Freshly cracked black pepper

Paprika, for garnish

Melt the butter in a medium-sized saucepan and sauté the onion and celery until tender, about 4 minutes. Add the flour, cayenne pepper, mustard, and Worcestershire and stir to combine.
Add the milk and chicken stock and bring to a boil. Cook for 1 minute, stirring constantly. Reduce heat to low, add the cheese, and stir occasionally just until the cheese is melted.
Add seasoned salt and pepper to taste. To serve, ladle hot soup into small decorative cups and sprinkle with paprika.