Apr. 19, 2009 10:57 am
Updated: May 18, 2009 4:20 pm
Cream of Champagne SoupIngredients1 cup White Wine1 dozen MusselsSteam mussels in white wine; reserve wine, separate meat from shells and set aside.1/2 cup carrot sliced into ribbons, 1/2 cup waterPare long carrot ribbons with vegetable peeler, blanch in water for 3 and minutes drain reserving…
Champagne Soup in the pot
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