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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 Potato, peeled and diced
3 T 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

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 58
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 538.2mg
Potassium: 1234.8mg
Carbohydrates: 44.1g
Fiber: 18.3g
Sugar: 5g
Protein: 11.9g


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