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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
Bisque is a thick, rich soup that usually consists of pureed seafood and cream. Poultry,…
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When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup…
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