Try this Dill pickle soup recipe, or contribute your own.
Suggest a better descriptionIn a large kettle, melt butter. Add flour; cook and stir until bubbly. Gradually add broth. Add the next 12 ingredients; bring to a boil over rnedium heat. Reduce the heat; add milk. Remove bay leaves. Add food coloring and garnish with croutons if desired. Yield: 8-10 servings (2 quarts).
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Serving Size: 1 (1325g) | ||
Recipe Makes: 1 | ||
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Calories: 610 | ||
Calories from Fat: 271 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 17.1g | 86 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 90.9mg | 28 % | |
Sodium 13973.5mg | 482 % | |
Potassium 1782.4mg | 47 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 50.4g | ||
Protein 31.4g | 45 % | |
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: 610
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