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6 hrs 30 mins
A robust base for many of your soups. There's no need to peel the vegetables as they are strained out at the end of the cooking. Back in the day, this soup cooked all day in the soup well of the stove,but modern cooks may wish to use their crockpot or slow cooker. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Units: US | Metric
Serving Size: 1 (326 g)
Servings Per Recipe: 10
The following items or measurements are not included:
beef bones with marrow