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  • 1 large onion
  • 2 sticks of celery
  • 2 carrots
  • 4 cloves of garlic
  • 1 cup of all purpose flour
  • Half cup of olive oil
  • 4 knorr chicken stock pots
  • Salt and pepper to taste
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    Method

    • step 1

      In a large pot add the flour and oil and heat over a high heat stirring constantly until the roux turns light brown
    • step 2

      Add chopped vegetables and cook until the onion softens
    • step 3

      Add 2litres of water and stock pots. Stir until smooth.
    • step 4

      Bring to the boil and let simmer for 1hour. Now your hang over is really kicking in. Add water to preference. Bosh in a bowl with plenty of pepper and curl up.
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