Sautee onions and garlic in olive oil for about 30 minute (it takes that long to chop the other stuff). Add remaining ingredients (except stock). Add chicken stock [I used onion soup powder and parev chicien powder] and bring to a boil. Let simmer (you can let simmer for hours the longer the better) add pepper and taragon to taste and it is wonderful. I always get compliments on it. originally posted by whoever lives at Lupovitch@aol.com Posted to JEWISH-FOOD digest V96 #57 Date: Tue, 22 Oct 1996 14:04:56 -0700 (PDT) From: email@example.com (Donna Holberg Kuttner)
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|Serving Size: 1 Serving (908g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 204.3mg||7 %|
|Potassium 1801.7mg||47 %|
|Total Carbohydrate 88.3g||26 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 70g|
|Protein 10.2g||15 %|
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Calories per serving: 379
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