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Beef and Wine Soup with Dumplings

Reviewed: Nov. 26, 2000
This is one of the tastiest soups I've had in a very long time. The key I think is to get a good red wine. A cabernet or something like that works well, don't be tempted to use a really cheap wine as I just don't think it'll be as good. Also, I took to adding just a dab of sour cream as it works well with the broth. I will be making this soup again for sure, especially as the snow falls.
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