Spring Soup
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INGREDIENTS
- 2 tb Raw rice
- 1 c Cut water cress, firmly
- 3 c Water
- 3/4 ts Salt
- 1 md Onion
- 1 tb Butter
- 1 md Potato
- 1 cn (6-oz) tomato paste
- 1 sl Carrot
- 1 1/2 c Chicken broth
INSTRUCTIONS
These are from the American Indian Society Cookbook. It was published in December 1984. If anyone wants the complete book (approximately 80 pgs/ 150 recipes) the address for inquiry is American Indian Society of Washington, D.C. 519 - 5th Street, S.E. Washington, D.C. 20003 Cook onion slowly in butter until delicately browned. Add everything but water cress. Simmer, stirring occasionally, for 45 minutes. Add water cress and boil 5 minutes longer. A piece of water cress makes a nice garnish. Goes well with roast beef. Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 16:57:40 -0400 From: Garry Howard
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1145g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 529 | ||
| Calories from Fat: 117 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13g | 17 % | |
| Saturated Fat 7.5g | 38 % | |
| Monounsaturated Fat 3.2g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 30.5mg | 9 % | |
| Sodium 1548.6mg | 53 % | |
| Potassium 1471.5mg | 39 % | |
| Total Carbohydrate 93.7g | 28 % | |
| Dietary Fiber 10.1g | 40 % | |
| Sugars, other 83.6g | ||
| Protein 11.8g | 17 % | |
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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. |
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Calories per serving: 529
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