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Recipe from: Richard Sterling
8 cups clear broth
4 cups chopped vegetables, any number, any kind
In a large pot bring the stock to a boil. Add the vegetables and cook to desired degree of firmness, and serve immediately. In several small dishes, serve any or all of the following for diners to add to their soup:
Omit the vegetables and pour the broth over cooked rice noodles that have been dressed with the desired garnishes.