Presents 250 soup recipes and fifty stew recipes, gather from around the world and supplemented by personal anecdotes and historical notesDrop in the potatoes and onions, toss and stir to film the pieces with butter. Lay a piece ... Bring to a simmer, partially cover, and cook over medium-low heat for 30 minutes. Discard ... The soup should be thick, the consistency of heavy cream.
|Title||:||The Complete Book of Soups and Stews|
|Publisher||:||Simon and Schuster - 1987|