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Suggest a better descriptionIts very easy, you first saute the onion and potato until soft in oil, then add the celery and carrots and keep sauteeing for about 20 min. then add chicken broth to cover the vegetables and let simmer for about 1 hour. next, I strain out all the vegetables and puree in the food processor and add back to the chicken broth. Stir and add about 3 tablespoons each of onion powder and garlic powder, you may even want to add more. This is a delicious soup, especially in the winter. You can garnish with dill. Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 17:25:21 -0400 From: Lupovitch@aol.com
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 365 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 129.9mg | 4 % | |
Potassium 2208.1mg | 58 % | |
Total Carbohydrate 82.8g | 24 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 71.7g | ||
Protein 10.3g | 15 % | |
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: 365
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