Yield: about 1 gallon (16 cups) soup
Soup
Garnish
* Clarified butter is butter with the milk solids removed. The clear yellow fat can withstand high heat without burning.
To clarify butter: Melt butter in a heavy pan over low heat. Skim off froth and carefully pour clear liquid into another container, being careful to leave the milky residue behind. Recipe can be halved or doubled.
Old San Francisco Steak House - San Antonio, Texas
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