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Suggest a better description1. Combine all ingredients in a Dutch oven over medium-high heat; bring to boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through cheesecloth-lined sieve, reserving broth; Discard solids. Yield: 9 cups. Note: Broth may be stored in the refrigerator for up to 2 days or in the freezer 6 months. Freeze in ice cube trays or cup freezer containers foreasy measuring. CALORIES 3 (0% from fat); FAT Og; PROTEIN 0.1g; Carb O.7g; FIBER O.2g; CHOL Omg; IRON O.1mg; SODIUM 263mg; CALC 2mg NOTES : The large amount of garlic is essential to the broth. It should be firm, unblemished, and without any green sprouts. New California early white garlic can often be found in March, so look for it. New dried garlic can also be used; it is hard to the touch, and the outer skin looks papery and new. Instead of peeling, just smash with a knife to loosen the papers and expose the cloves. Recipe by: Cooking Light, March 1999
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 9 servings | ||
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Calories: 28 | ||
Calories from Fat: 8 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 99.5mg | 3 % | |
Potassium 191.9mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 3.5g | ||
Protein 1.1g | 2 % | |
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: 28
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