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Yesterday I made a big stock pot full of winter broth. Minced beef, potatoes, tinned plum tomatoes, bit of carrot, onions, leeks, peas, mushrooms, fresh sage and parsley. Dash of worcestershire sauce too.
Today I will be dipping in to that on and off served with rough cut crusty bread and butter. I've already had a small amount, reheated to near dry and served with a baked stuffed mushroom (bought not made :p). It was awesome.
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