Recipe by: Country Woman In a large kettle, bring first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until Vegetables are soft. Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to kettle. In a small saucepan over medium heat, melt butter. Add flour and cook, stirring, until browned and bubbly; stir into soup. Add bacon and heat through. Top individual servings with a dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-1/2 qts.) Posted to MM-Recipes Digest V4 #257 by Bill Webster
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|Serving Size: 1 Serving (2048g)|
|Recipe Makes: 2 -1/2 quart|
|Calories from Fat: 1622 (61%)|
|Amt Per Serving||% DV|
|Total Fat 180.2g||240 %|
|Saturated Fat 100.9g||504 %|
|Monounsaturated Fat 58.4g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 555.2mg||171 %|
|Sodium 298.3mg||10 %|
|Potassium 907.2mg||24 %|
|Total Carbohydrate 260.8g||77 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 253.4g|
|Protein 17.4g||25 %|
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Calories per serving: 2648
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