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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.
Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you…
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Bisque is a thick, rich soup that usually consists of pureed seafood and cream. Poultry,…
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