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Suggest a better description1. COMBINE CELERY, ONIONS, AND BOILING WATER. SIMMER 30 MINUTES; STRAIN; DISCARD VEGETABLES; RESERVE BROTH FOR STEP 3. 2. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK. 3. COMBINE VEGETABLE BROTH, STOCK, TOMATO JUICE, AND PEPPER. HEAT TO SERVING TEMPERATURE. NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY, AND 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. IN STEP 3, 2 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 7 1/2 QT WATER MAY BE USED FOR TOMATO JUICE. NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4. NOTE: 5. MAY BE SERVED WITH CROUTONS. PREPARE 1/2 RECIPE CROUTONS RECIPE NO. D-16. Recipe Number: P00500 SERVING SIZE: 1 CUP (8 O From the
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 34 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 36.8mg | 1 % | |
Potassium 155.4mg | 4 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.9g | ||
Protein 1.1g | 2 % | |
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: 34
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