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Hi everybody,
I need your help.
I have an excellent condensed tomato soup recipe, like commercial one, and
want to make a big batch and freeze it.
But the recipe calls for flour and I'm not sure which one I should use for
the soup not to separate or become thin.
Did you ever freeze some sauces or else thicken with flour and having
succes with? thanks, Mireille, Waterloo, Quebec.