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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.
Soups are great to make when you have time, then freeze for fast future meals. Here are some…
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Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you…
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