Root beer as a braising liquid gives your soup or stew a unique flavor boost that makes you tastae it and say “Hmmm . . . what IS that?”
I laughed out loud when I saw this photo! Can you see my hubby/blog photographer reflected in the spoon? He was standing on top of the island in my kitchen taking this photo and, well, I’m sure he forgot about the reflection effect!
Anyway, Valerie Phillips, a friend of mine and fabulous cook/food writer, has a new book out – Soup’s On! – and this being soup weather, I want to make at least a dozen of her soups. Her recipes are so creative and so easy to put together. Since we are in for more frigid weather, I plan on making gallons more soup in the weeks to come! This is my spin on her Root Beer Braised Stew.
I used Henry Weinhard’s – it has always been one of our favorites with a strong vanilla flavor.
— posted by Donna