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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Easter, Soups, Vegetables 8 Servings

INGREDIENTS

6 c Chicken broth
1 Carrot, cut into 2 inch
pieces
1 Rib celery, cut into 2 inch
pieces
1 Onion, cut into quarters
2 Carrots, cut into julienne
strips
2 Ribs celery, cut into
julienne strips
1/4 t Dried marjoram leaves
2 T Butter or margarine
2 T Dry sherry, optional

INSTRUCTIONS

Heat broth, 1 carrot, 1 rib celery and the onion to boiling in large
saucepan; reduce heat and simmer, uncovered, 15 minutes.  Strain;
discard vegetables.  Saute julienne vegetables with marjoram in butter
in medium skillet  until crisp-tender, about 3 minutes. Stir sherry
into broth; spoon  broth into shallow soup bowls.  Spoon sautéed
vegetables into bowls.  Yield: 8 servings (about 3/4 cup each.)  Typed
in MMFormat by  cjhartlin.msn@attcanada.net Source: Four Seasons
Cookbook  Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com
on Mar  31, 1999

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 159
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: <1mg
Sodium: 600.7mg
Potassium: 254.1mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 14.8g
Protein: 4g


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