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Chicken Soup

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2 cans chicken soup (1 pint)

½ yellow onion, diced

1 carrot, diced

2 stalks celery, diced

2 cloves garlic, minced

½ bay leaf

Salt and pepper to taste

Thicken (if desired) with a roux of 2 ounces of butter and 2 ounces of flour, cooked for 2 minutes over medium heat.

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