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In large pot saute onions and garlic in olive oil stirring frequently for about 4-5 minutes. Add chicken stock, tomatoes, parsley and spices. (except the salt) You can whirl tomatoes briefly in processor to crush them if not using cans. Add to broth and bring to a boil. Reduce heat and cover pot and simmer for 45 minutes. Remove bay leaves and discard. Add salt if desired. Serve with a dollop of sour cream.
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