Cook sausage in medium Dutch oven over medium-high heat until brown, breaking up with fork, about 7 minutes. Add onion, carrots, mushrooms, 1/3 cup parsley and garlic and cook until onion is translucent, stirring frequently, about 5 minutes. Mix in next 6 ingredients. Simmer 15 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with additional chopped parsley. Serves 4 to 6. Bon Appetit March 1990
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|Serving Size: 1 Serving (1842g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 19 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2538.1mg||88 %|
|Potassium 970.7mg||26 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 21.2g|
|Protein 13.7g||20 %|
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Calories per serving: 224
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