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Cream of Onion and Potato Soup

Reviewed: Oct. 25, 2005
This is a great soup. The preparation time took a lot longer, although that might be because I'm a newbie to soups. It took about an hour just to chop everything and then another couple hours to do all the purreeing, roux, and simmering. Definitely leave enough time for interruptions or a few mistakes like I did. I was not sure what to do with the 3 cups of water so I repureed everything again with the 3 c. water. I like that the parsley mitigates the onion. I also liked that it uses some of its own stock. I look forward to savoring this yummy soup over the next few days.
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