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Suggest a better description1. Melt butter in a saucepot; stir in flour and cook until bubbly. 2. Gradually stir in chicken broth and water; bring to boiling, stirring constantly. Cook 1 minute. 3. Stir in lettuce, celery, and watercress. Season with salt and pepper to taste. Cook until vegetables are crisp-tender, about 5 minutes.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 3 | ||
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Calories: 173 | ||
Calories from Fat: 138 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 228.7mg | 8 % | |
Potassium 218mg | 6 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5.7g | ||
Protein 2.6g | 4 % | |
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: 173
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