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Took me 11 months to figure out why my soup was always bland, and it cost me $0 to fix
I was buying cheap bouillon cubes from the Save A Lot on 5th in Columbus and dumping in more and more trying to get flavor, when the real fix was browning my onions for 10 extra minutes before anything else hit the pot. Anyone else got a free trick that beat out buying the fancy stuff?
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