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A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it’s time to strain the broth, just lift out the strainer. —Kathleen K., Staten Island, New York
Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at…
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Bisque is a thick, rich soup that usually consists of pureed seafood and cream. Poultry,…
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