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Bring water to a boil and add chicken base. In a different pan, melt butter and add flour until real stiff (a spoon will stand in it). Add butter and flour to boiling water and stir until until creamy. Add parboiled vegetables and simmer about 15 minutes.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 333 | ||
Calories from Fat: 302 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 458.6mg | 16 % | |
Potassium 43.2mg | 1 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.5g | ||
Protein 2g | 3 % | |
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: 333
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