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Cawl Mamgu (leek Soup)

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CATEGORY CUISINE TAG YIELD
Meats Soups 4 Servings

INGREDIENTS

4 Leeks, medium sized washed
trimmed & cut in small
cubes
2 Onions, large peeled
3 Carrots, peeled & sliced in
small cubes
2 Parsnips, peeled & sliced in
small cubes
1 1/2 lb Lamb, neck ofsliced &
trimmed of any fat
1/2 c Rice
Salt
Freshly ground pepper
1 Parsley, bunch finely
chopped

INSTRUCTIONS

Make a bunch of the well washed leaves of one of the leeks, [parsley
stalks and the onion skins. Wrap them in a cheesecloth and secure  with
string at either end. Put the vegetables in a large saucepan  with the
meat, rice and the bunch of flavoring leaves. Add a little  salt and
pepper and cover with cold water. Bring the mixture slowly  to a boil,
skim it once or twice, then cover and simmer over low heat  for 2
hours. Remove the meat bones and the bunch of skins. Check the
seasoning. Sprinkle the parsley on top just before serving. SERVES:
4-6  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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“When you get to your wit’s end, you’ll find God lives there.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 194
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 307.8mg
Potassium: 961.1mg
Carbohydrates: 43.9g
Fiber: 11.5g
Sugar: 12.2g
Protein: 5.6g


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