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Soup stock is the liquid in which bones, cooked or uncooked meat and vegetables have been boiled.

Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.

The stock should be strained, quickly cooled and all fat removed.

A great variety of soups may be made by adding to any soup stock, previously cooked macaroni, spaghetti, vermicelli noodles or vegetables.

Cream soups are made with a cream sauce foundation to which is added the strained pulp of vegetables or fish.


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The New Royal Cook Book (1920).

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