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“The housewives of the Michigan Dutch country are famous for their nourishing soups. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1847.”
READY IN:
2hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large soup kettle and brown the onion.
  2. Stir in flour and add broth; continually stirring to the boiling point.
  3. Add the remaining ingredients; cover and let simmer for 2 1/2 hours.
  4. Strain solids; whirl in blender or food processor until smooth and return to the broth.
  5. Serve hot.

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