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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 AND BUTTER OR MARGARINE INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL AFTER ADDING MILK.. 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 DEHYDRATED PARSLEY MAY BE ADDED. 4. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01501 SERVING SIZE: 1 CUP (8 1 From the
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Serving Size: 1 Serving (1373g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 2045 | ||
Calories from Fat: 495 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55g | 73 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 36.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 14.8mg | 5 % | |
Sodium 4549.4mg | 157 % | |
Potassium 6382.1mg | 168 % | |
Total Carbohydrate 334.2g | 98 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 308.9g | ||
Protein 53.8g | 77 % | |
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: 2045
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