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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
For an attractive presentation that's delicious, too, serve stew in individual bread bowls. Many…
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Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers…
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