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February 1, 2015 / 12 Shevat, 5775
 
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Soup

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This recipe may sound like a lot of work; it is, but not as much as you think. And the reward – a great soup and lots of cooked vegetables to use in a variety of recipes. Not to mention the large quantity of soup available.

Warning: Each time soup is reheated it becomes saltier. It is important to taste the soup before you serve it. You might add a little water if it is very salty.

Next time we’ll focus on what to do with all those cooked vegetables.

Yaffa Fruchter can be reached at magazine@jewishpress.com

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