Try this Cucumber Soup recipe, or contribute your own.
Suggest a better descriptionFrom: rbparker@henning.cfa.org (Ron Parker) Date: Sat, 13 Jul 1996 16:43:16 -0600 Boil chicken and onion in salted water until chicken is tender. Remove chicken, cool and use right away, or place in refrigerator for another use. Add soy sauce and peeled, seeded cucumbers in 1/2 inch cubes. Cook until cucumber is tender and translucent. It is almost impossible to overcook the cucumber. Serves 35 as a first course or fewer as a main course with cooked rice on the side. JEWISH-FOOD digest 255 From the Jewish Food recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 35 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 31mg | 1 % | |
Potassium 147.2mg | 4 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.3g | ||
Protein 0.8g | 1 % | |
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: 17
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