Hungry? Here is a stew recipe

PEI STEW

Ingredients:

6 cups chicken broth

3 potatoes, cubed, (we use unpeeled)

3 carrots, sliced (we use unpeeled)

2 stalks of celery, sliced

2 -3 cups broccoli florets (no stalks)

¼- ½ cup butter or margarine

⅛ cup whole wheat flour

⅛ cup cornstarch

2 cups milk

salt and pepper to taste

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In a large pot combine chicken broth and potatoes. Cover and simmer for 15 minutes. Add carrots and celery; boil for five minutes. Add broccoli and simmer another five minutes.

In a saucepan, melt butter and stir in cornstarch/flour. Gradually add milk, stirring constantly, add 1 cup of broth from the soup. Cook on low heat until slightly thickened; blend into rest of the soup. Heat to serving temperature but do not boil. Season with salt and pepper to taste. Makes 6-8 servings.