The Frugal Musician is in a stew or rather a stoup

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Once a week, I clean out the frige and make what Rachel Ray would call a “stoup”. Between a soup and a stew, stoup makes a plentiful pot of soothing and satiating delight on cold days.  I rarely use soup in a can, much preferring my own concoctions.

The best stoup starts with a roux, a mixture of butter or oil or some other “fat” and flour. I use a mixture of canola oil and a bit of butter.  Over medium heat, allow butter and oil to warm then toss in a couple tablespoons of flour. The mixture will sizzle. Wisk the flour around in the oil until it turns toasty brown. The add stock or tomato juice.

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Keep stirring and add veggies, pasta, beans, and any other leftovers you want to use.  I like to add a can of tomatoes and at the end of cooking, throw in wilted spinach. Top with cheese or croutons.

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Stoup is an excellent way to make leftovers stretch a long way.  Enjoy!

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