Great ay to use a bunch of broccoli up
1. Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used. Puree the vegtetables before adding them back into the soup
"A fabulous and easy cream soup that even people who don't like celery will love!
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 185 | ||
Calories from Fat: 122 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 5.4mg | 2 % | |
Sodium 444.2mg | 15 % | |
Potassium 229.5mg | 6 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.3g | ||
Protein 5.1g | 7 % | |
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: 185
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