Wednesday, January 19, 2011 at 5:45 am (Updated: January 19, 6:00 am)
• Soups and stews always taste better if made a day or two in advance and reheated just before serving. You can also reduce the fat content by making soup the day before, chilling it and then scraping off the fat that rises to the top. If you don’t have time to chill the soup, use qcpaper towel to soak up oil from the surface.
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