Stewlike Soups

It’s sometimes hard to distinguish between a soup and a stew because the only real difference is the proportion of liquid to solid. The techniques for making certain kinds of soup are almost the same as for making stews, except that more liquid is added to the pot when making a soup.

Stewlike soups are cooked in almost the same way as the boiled dinners except that the meat is cut up into smaller pieces (usually bite size) and flavorful liquids such as wine, beer, or cider are more likely to be used than water. Vegetables such as mushrooms, pearl onions, carrots, or baby artichokes are sometimes cooked separately and added to the soup just before serving.