I think if you're thickening with any kind of starch, you're making stew, not soup.
I had sweret potato quesadillas for dinner. They were pretty awesome.
You guys, you know what else is awesome? BREATHING. Using BOTH LUNGS AT ONCE. All hail the mighty albuterol.
Cream soups have starch, don't they? Or am I making shit up.
Cream soups have starch, don't they? Or am I making shit up.
They have thickeners, which are usually flour. Campbell's cheddar cheese soup/sauce? Contains flour.
I don't think there's a bright line between soup and stew. But a lot of not very stew-like soups are inexplicably made with thickeners.
I need to come up with something to make for dinner. Maybe scrambled eggs?
Commercial ones, maybe. I've never started a cream soup from scratch with a roux, though.
a roux
lightbulb burns out over my head. It certainly doesn't come on
G-D DAMMIT. This means no gumbo for me.
I don't really have anything to fill an omelet. Out of cheese. No mushrooms to hand. No cooked veggies or meat of any kind lying around.
I had a similar dinner--tortilla with egg, refrained beans, salsa, and avocado.
I have a sudden craving for egg drop soup. Can you make that, -t? For me, anyway?