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Suggest a better description1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY BASE. BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY. 2. STIR MILK INTO WARM WATER. BLEND WELL. 3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) MAY BE USED. 2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED DICED, MAY BE USED. 3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED. 4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500 SERVING SIZE: 1 CUP (8 1 From the
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 290 | ||
Calories from Fat: 7 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 417.7mg | 14 % | |
Potassium 1404.3mg | 37 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 42.6g | ||
Protein 27.3g | 39 % | |
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: 290
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