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This dairy-based, traditional Jewish soup is light and refreshing.
Either way, cover bowl and chill for at least 30 minutes.
When ready to serve, thinly slice the last mushroom, and garnish cascadilla with mushroom slices, croutons, and watercress.
|Notes||Adapted from Molly Katzen’s New Moosewood Cookbook – read my review.
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Laura K. Lawless
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