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CATEGORY CUISINE TAG YIELD
Dairy Soups 6 Servings

INGREDIENTS

Jim Vorheis
10 1/2 oz Consomme
1 cn Water
8 oz Bottle clam juice
2 ts Lemon juice
1/2 c Whipping cream
1/2 ts Salt

INSTRUCTIONS

Heat the consomme, water, clam juice and lemon juice to boiling. Whip the
cream with the salt.  Serve hot with a large dollop of cream on each
portion.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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