EXPLOREMY LIBRARY
Food & Wine
Soups & Stews

Soups & Stews

2019

This magazine celebrates the one-pot convenience of soups, stews, and chilis. Our recipes for main dishes will make it hard to decide which one to try first. Our first-course and side-dish soups will win favored status in your recipe collection, too. The recipes for slow cooker soups and easy 30-minute soups are especially appealing if time is not on your side. For a perfect pairing, choose one of our incredible sandwiches, breads, or salads to serve with steaming bowls of homemade soup.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
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in this issue

1 min.
holiday favorite red & white amaryllis

HURRY … SOLD OUT LAST YEAR! Santa’s cheeks have nothing on the bright cherry color of this amaryllis. These lusty giants make a powerful statement with their wide, pure-white edging and flares on their lightly-ruffled flowers. All you need to grow these beauties are warm temperatures, strong light and water. Each top-quality bulb is sure to produce 2 flower stems, most with 4 exquisite double blooms, that will continue to bring you holiday cheer year after year. These tropical beauties make great gifts. Your satisfaction is guaranteed – or your money back! A special offer from our friends at White Flower Farm: Order online at fcgardenstore.com/holiday or call 800/420-2852. Item M085361 starts at $34 each plus shipping. (Mention source code SIP49.) Shipment begins in mid-November and continues into January, as supplies and…

3 min.
soups & stews

Editor JESSICA CHRISTENSEN Designer STEPHANIE HUNTER Contributing Copy Editor ANGELA RENKOSKI Contributing Editors DEBORAH WAGMAN, LIZ WOOLEVER Proofreader MARTHA LONG, MARIA DURYEE Administrative Assistant COURTNEY BUSH Test Kitchen Product Supervisor COLLEEN WEEDEN Food Stylists KELSEY BULAT, LAUREN KNOELKE, GREG LUNA Contributing Food Stylists CHARLIE WORTHINGTON, SUE HOSS Photographers JASON DONNELLY, CARSON DOWNING, BLAINE MOATS, BRIE PASSANO HOME Executive Editor SAMANTHA HART Group Editor ANN BLEVINS Senior Editor BRIAN KRAMER Senior Associate Editor NATALIE DAYTON Design Director KIMBERLY MORGAN METZ Group Art Director NICOLE DEAN TEUT Associate Art Director JESSICA ENO Assistant Art Director EMILY BUTTERWORTH Senior Graphic Designer BRITTANY MUELLER Administrative Assistants RENAE MABIE, SUE MILLER FOOD Executive Editor JAN MILLER Senior Editors JESSICA SAARI CHRISTENSEN, MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Design Director STEPHANIE HUNTER Assistant Art Director RAE DANNEMAN Administrative Assistant COURTNEY BUSH Director, Meredith Test Kitchen LYNN BLANCHARD Culinary Specialists SARAH BREKKE, JULI HALE, COLLEEN WEEDEN Senior Food Stylist GREG LUNA Food Stylists KELSEY BULAT, LAUREN KNOELKE,…

2 min.
flavor boosters

1. SAUTÉ AROMATICS Heat a little oil in the pot over medium to medium-high; add any aromatics (celery, carrot, onion, garlic). Cook and stir 8 to 10 minutes to develop a deep flavor. The flavors of other veggies, including peppers and mushrooms, also develop nicely with a light sautéing session. 2. GET YOUR SEAR ON Browning—or searing—the outside surface of the meat is one of the best ways to boost flavor. But here’s the catch: You have to do small batches of meat at a time to keep the pot piping hot. If the pot is overcrowded, it starts to cool down, and the meat will essentially steam in its own juices. Heat oil over medium to medium-high. Add a small batch of meat; cook and stir until it has a good caramelized…

2 min.
soup thickeners

ROUX This cooked flour-butter combo has the thickening power of flour without creating lumps in your soup. How? The fat coats each flour particle, so it can’t clump with other flour particles to form a lump. Plus, the butter adds flavor and richness. TO MAKE Melt 2 Tbsp. butter in a small skillet. Whisk in 2 Tbsp. flour to form a paste. Cook and stir the bubbling paste over medium for 1 to 2 minutes or until it loses its raw flour smell. Whisk the roux into simmering cream- or broth-based soups until smooth. BEURRE MANIÉ Also a flour-butter combo, this mixture is whisked raw into soups, stews, or sauces without first cooking it in the skillet. It’s basically a butter dough that gives soups a silky texture and bright sheen. TO MAKE Knead together…

9 min.
soup prep

STRATEGY #1 The first three soups have a dinner-kit angle. During prep time, chop and sauté the ingredients, then portion them between two bags or containers for the freezer. For dinner the following week (or month), just add the contents of one bag to a pot, pour in a carton of broth, and cook until heated through. It’s that simple. Chorizo-Black Bean Soup prep 25 minutes freeze up to 3 months 14 to 16 oz. uncooked chorizo sausage, casings removed if present2 fresh poblano peppers, seeded and chopped (tip, p. 58)2 cups chopped onions4 cloves garlic, minced1 tsp. ground cumin½ tsp. salt¼ tsp. black pepper2 15-oz. cans black beans, rinsed and drained2 14.5-oz. cans fire-roasted diced tomatoes, undrained1 15-oz. can hominy, drained TO SERVE 2 32-oz. cartons reduced-sodium chicken broth½ cup chopped fresh cilantro 1. In a…

11 min.
chili fast & slow

Texas Chuck Roast Chili Pictured on p. 13. prep 35 minutes slow cook 8 hours (low) or 4 hours (high) 3 Tbsp. vegetable oil3 lb. boneless beef chuck roast, trimmed and cut into ½-inch pieces1½ cups chopped onions4 cloves garlic, minced1 Tbsp. ground cumin1½ to 2 tsp. ground ancho chile pepper3 cups reduced-sodium beef broth1 14.5-oz. can diced tomatoes, undrained⅓ cup masa harina (info, below left) or 1 cup crushed tortilla chips2 canned chipotle peppers in adobo sauce, finely chopped2 Tbsp. tomato paste 1. Line a 5- to 6-qt. slow cooker with a slow cooker liner. In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle meat with black pepper. Add one-third of the meat to skillet and cook until browned. Remove meat. Repeat two times with remaining oil and meat.…