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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.
As a clever way to serve individual servings of soup, make "bowls" with fresh pumpkins. Purchase…
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A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and…
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