Ladle soup into shallow bowls and garnish with a pinch of shredded parmesan cheese and a sprinkle of black pepper. • Andrea McCoy’s Salt and Stone column and recipes appear weekly in Explore.
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now add 4 cup water and ¾ tsp salt. mix well. cover and boil for 5 minutes or until vegetables are cooked well. further in a small bowl take 1 tsp corn flour and ¼ cup water. mix well making sure ...