| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Jan., Fatfree | 1 | Servings | ||
INGREDIENTS
| 2 | qt | Golden Broth (follows) |
| 1 | Big handful whole wheat | |
| Ribbon noodles (or matzoh | ||
| Balls) | ||
| 1 | c | Diced celery |
| 1 | c | Diced potatoes |
| 1 | c | Diced carrots |
| 1 | ts | Salt |
| 1/2 | c | Finely chopped parsely |
INSTRUCTIONS
Bring broth to a boil in a heavy pan. Add noodles, celery, potatoes, carrots and salt. Reduce heat and simmer gently until the vegetables are tender, about half an hour. Stir in parsley, adjust seasoning and serve. Makes about 10 cups of soup. Posted by "Susan J. Starr" <[email protected]> to the Fatfree Digest [Volume 14 Issue 19] Jan. 19, 1995. :This recipe is originally from Laurel's Kitchen: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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