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Cream Soup Base
October 05, 2011

This recipe is okay, but is much tastier if you saute finely diced celery, carrots and leek, before adding the flour to make the roux. I also add a little bit of crushed garlic with the flour so not to burn it. This allows you to omit the chicken stock, which can be full of nasty stuff too. If you do add the chicken stock, and do not have time to make your own, read labels carefully, they are not all created equally.

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