Generally, stews have less liquid than soups, are much thicker and require longer cooking over lower heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Hearty soups and stews are actually a meal in itself.
Ruth Milstein, author of the Gourmand award-winning recipe book “Cooking with Love: Ventures Into the New Isreali Cuisine,” shares her cooking tips for soups and stews, as well as her Pumkpin Soup recipe.
This Big Blend Radio interview originally aired live on Dec. 6, 2017 on BlogTalkRadio.com
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