Tuesday, November 30, 2010
1 large carrot
1 quart potatoes, peeled and diced
2 T rice
2 T macaroni
1 t salt
1 pint cream ( or butter & milk)
In a kettle of rapidly boiling water add diced carrot to cook while you are cleaning and chopping the onions. Add onions to the stew kettle, along with potatoes, rice, macaroni, salt and enough water to cover the ingredients. Cook them slowly until they are tender. When ready, add cream, or substitute butter and milk. Let mix thoroughly, do not boil the stew again. Serve with warm bread.
This stew is filling and easy to make with ingredients you most likely always have on hand. The additions you can make are endless and the leftovers can be frozen or carried on to make another soup.