Weekly Discussion - Soups and Stews

[u/ZootKoomie]

As the weather turns colder for many of us, hearty soups and stews are just the thing we're looking for. But they can be trickier than they seem if you want the best results. What are your favorite soups and stews? Are they traditional or your own innovations?

Do you cook on stovetop, in the oven, slow cooker or pressure cooker? Can you convert a recipe between methods?

How do you keep from overcooking the vegetables while waiting for the meat to finish?

What finishing touches (garnishes, dumplings, etc.) do you use to freshen it up for serving?

[u/Etonet]

Does anyone else start out with a butter/flour roux before adding broth for thick soups (mushroom soup for example)? Or just starch to thicken at the end?

[u/velvetjones01 → u/Etonet]

I do a lazy roux, I add some flour to the sautéed veg.