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Suggest a better descriptionThis is how I make my chicken soup. It is very very good. I figure you could add mushrooms to it. Cook chicken in oil until almost brown. Stir in onions and cook until onions are soft Srie in carrot and celery and cook 3 minutes. Pour cold water to cover everything by 2" Bring to a boil and add garlic,parsley stems, thyme and peppercorns preferably tied in a cheesecloth. Turn down heat and simmer 2 1/2 to 3 hours, sometimes I leave it longer. Season with salt a few minutes before its ready. Strain broth. Bring broth back to heat and cook noodles in it. I figure that at this point you could cook the mushrooms in 1 Tbs butter, sdd 1Tbs flour to make a roux and add to soup. Note: I prefer to make the broth the day before, chill it and remove the fat that solidifies on top. Posted to EAT-L Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 86 | ||
Calories from Fat: 82 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 157.8mg | 5 % | |
Potassium 34.2mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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