(all ingredient amounts are estimates) 1. fry onions in butter until very brown but not burned. 2. add 2/3 full pot (dutch oven) of water. you can add more later if needed. (the water should be very brown) 3. add potatoes and cook for 10 minutes. 4. add farfel and pasta 5. thicken soup with flour/water mixture. 6. season and simmer for 1 hour. enjoy. we love this soup with some fresh pumpernickel bread. this is a meal in and of itself but goes well with a fresh salad and other sides like egg salad, farmers salad and an assortment of cheeses. id do tuna or salmon salad but im allergic to fish! Posted to JEWISH-FOOD digest by Karen_Jackson@nynet.nybe.on.ca (Karen Jackson) on Dec 05, 1998,
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|Serving Size: 1 Serving (624g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 186.2mg||6 %|
|Potassium 2045.7mg||54 %|
|Total Carbohydrate 124.8g||37 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 113.6g|
|Protein 10.7g||15 %|
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Calories per serving: 536
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