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Soup stock vs. water
Following up on the thread about using stock or water in soups, I
dug out a cookbook I've had for a while. It's called "Mennonite Community Cookbook" by Mary Emma Showalter, printed in 1979. Many soups are made with water, not stock. Their meat soups, obviously start with soup bones, or chicken etc., but the Old Fashioned Potato soup and many other cream soups call for water. I haven't tried any yet, but will soon. ....Sharon |
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