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Suggest a better description1. RECONSTITUTE SOUP AND GRAVY BASE. 2. ADD CELERY, ONIONS, CARROTS, BAY LEAVES AND PEPPER. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES. 3. USE SPAGHETTI OR EGG NOODLES. SIMMER, STIRRING FREQUENTLY8, ABOUT 15 MINUTES OR UNTIL NOODLES ARE TENDER. REMOVE BAY LEAVES. NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS. 2. IN STEP 2, 2 OZ (2/3CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. Recipe Number: P00201 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 32 | ||
Calories from Fat: 5 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 47mg | 2 % | |
Potassium 70.5mg | 2 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.3g | ||
Protein 1g | 1 % | |
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: 32
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