Saute vegetables in butter until onions are transparent. Add spices and saute for 2 minutes. Add flour to make a roux and cook for 5 minutes. Slowly add stock and whip until thickened and smooth. Bring to a boil and add the rest of ingredients. Simmer 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 quart (2168g) | ||
Recipe Makes: 2 | ||
|
||
Calories: 5901 | ||
Calories from Fat: 5274 (89%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 586g | 781 % | |
Saturated Fat 358.1g | 1791 % | |
Monounsaturated Fat 156.7g | ||
Polyunsanturated Fat 28.5g | ||
Cholesterol 1646.8mg | 507 % | |
Sodium 5163.5mg | 178 % | |
Potassium 3027.8mg | 80 % | |
Total Carbohydrate 100.1g | 29 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 85.5g | ||
Protein 86.4g | 123 % | |
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: 5901
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.