Refrigerating homemade soup overnight not only allows the flavors to blend, but also lets the fat rise to the top of the soup and solidify. The next day, you just lift the fat from the soup and discard.
If your stew needs just a little extra thickening, stir in a few tablespoons of fresh white,…
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Bisque is a thick, rich soup that usually consists of pureed seafood and cream. Poultry,…
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