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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soups &, Stews 6 Servings

INGREDIENTS

1/2 lb Fennel
2 c Onion; chopped
3 c Leeks; diced
2 md Potato; peeled and diced
3 tb Butter buds®
4 c Chicken broth
1 c Evaporated skim milk
Salt and pepper

INSTRUCTIONS

Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve
for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add
onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min.
stirring after 5 min.
Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches
in blender or food processor. Return soup to casserole. Add remaining 2
cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3
min. or until heated through. Garnish with chopped fennel greens.
NOTES : Recipe can be doubled.  Freezes well
Recipe by: 365 Quick and Easy Microwave Recipes
Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09,
1997

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