| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole onion; chopped |
| 1 |
|
Whole carrot; thinly sliced |
| 2 |
ts |
Mustard seed |
| 1 |
tb |
Margarine |
| 2 |
c |
Nonfat chicken broth |
| 1 |
c |
Water |
| 3/4 |
lb |
Broccoli; coarsely chopped |
| 1/4 |
c |
Nonfat sour cream |
INSTRUCTIONS
Date: Wed, 21 Feb 1996 20:04:23 -0800
From: Kristine <ksimpson@cwo.com>
Recipe By: Gourmet Magazine
Combine chopped onions and carrots with mustard seeds and margarine in a
large pot and saute until onions are soft, about 5 minutes. Add chicken
broth, water and brocolli to onion mixture, and simmer for 15 to 20
minutes, or until broccoli is soft. Puree the mixture in a blender until
smooth, and place back into pot. Heat while stirring in sour cream, being
careful not to let the soup boil. Per serving: 95 Calories; 4g Fat (34%
calories from fat); 5g Protein; 11g Carbohydrate; 2mg Cholesterol; 367mg
Sodium
MC-RECIPE@MASTERCOOK.COM
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