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Suggest a better descriptionIn a saucepan, combine first seven ingredients. Bring to a boil, then simmer partially covered, for 20 minutes. Cool and strain the stock, discarding the vegetables. In a food proicessor, combine strawberries and one cup of stock. Puree. Mix puree with remaining stock. Chill two hours. Float four mushroms in each bowl. Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 16:12:08 -0600 From: jessann doe
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Serving Size: 1 Serving (485g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 485mg | 17 % | |
Potassium 745.3mg | 20 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 18.4g | ||
Protein 4.9g | 7 % | |
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: 268
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