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I've just made this soup successfully with a litre of broth, which I think is about 2 quarts, and even then I had to cook it for considerably longer than the recommended time to boil off the excess liquid. 4 quarts would be far too much, even if you did have a saucepan big enough to hold more than a gallon of soup. This recipe is supposed to serve four, and that's a quart per person before you even add the other ingredients.
It's very tasty cooked with half the recommended broth, though.