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By JustJanS on January 18, 2007
"This is Russell's speciality. This soup is easy to make, though it takes a bit of planning. It is a complete and filling meal made the way we do. The original recipe came from an Ian Parmenter cookbook, but I doubt he'd recognise his recipe now! Prep and cooking time are just a guess-and don't include overnight refrigeration of the stock..."
Prep Time: 30 mins
Total Time: 1 hrs 40 mins
By KitchenManiac on May 22, 2004