Try this Cream of Broccoli Soup 4 recipe, or contribute your own.
Suggest a better descriptionChop broccoli, and put in stockpot with water; boil for 20 minutes. Add onion, bell pepper, and celery; cook for 20 minutes or until tender. Add milk, chicken base, and seasoning; then thicken with roux. Yield: 6 servings. Source: Chef Michael Chaisson C.W.C., printed in Cajun Revelation, sent to me from Cookie.Lady in the Old Cookbooks Looking for a New Home swap. MM: Lyn. From: Lyn Ortiz Date: 01 Dec 96 Posted to MM-Recipes Digest V5 #009 by "John Weber"
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 18 | ||
Calories from Fat: 4 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 11.4mg | 0 % | |
Potassium 58.1mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.4g | ||
Protein 0.9g | 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: 18
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