Saute the onion and potato and Kielbasa in a little bit of oil, add the chicken stock and simmer til potato is tender. Save several whole brussel sprouts and cut them in half. Chop the rest of the brussel sprouts in the food processor into small bits. Add the brussel sprouts to the soup and cook until the whole brussel sprouts are just tender. Serve giving each bowl of soup a few of the whole sprouts as garnish. Recipe By : Terry Poguefirstname.lastname@example.org Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 15:26:25 -465800 From: Terry Pogue
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|Serving Size: 1 Serving (479g)|
|Recipe Makes: 1|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 26.5mg||1 %|
|Potassium 1714.1mg||45 %|
|Total Carbohydrate 74.7g||22 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 64.8g|
|Protein 8.7g||12 %|
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Calories per serving: 328
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