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In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 minutes, stirring frequently to prevent browning. (If mixture appears dry, add 1 to 2 tbs water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender. Discard bay leaf. Puree 1 c soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop or nonfat yogurt. Per serving: 196 cal; 5g prot; 1g fat; 39g carb; 1mg chol; 83mg sod; 7g fiber. From 3/93 Vegetarian Times page 36+37 Formatted to MM by Kat Food & Wine RT [*] Category 2, Topic 3 Message 183 Thu Apr 29, 1993 J.DUCKETT1 [Kat] at 22:20 EDT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 05-25-94 Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 2.5mg||1 %|
|Sodium 1486.5mg||51 %|
|Potassium 306.3mg||8 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 34g|
|Protein 7.5g||11 %|
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Calories per serving: 199
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