Notes: Inn at Cedar Crossing at 336 Louisiana Street, Sturgeon Bay, WI. Milwaukee Journal Sentinel. Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute until onion is soft. Add white wine, and while simmering to slightly reduce wine, scrape bottom of pan to loosen any fragments of food. Add all remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings. chef Joel Mathews. Posted to recipelu-digest by email@example.com (Nadia I Canty) on Mar 25, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1272g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 443 (55%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 23.6mg||7 %|
|Sodium 5262.7mg||181 %|
|Potassium 2866.3mg||75 %|
|Total Carbohydrate 70.6g||21 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 51.9g|
|Protein 15.6g||22 %|
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: 803
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!